Easy Homemade Celery Salt
One of my favorite seasoned salts is celery salt. I love making it from scratch it's incredibly simple to make. This homemade celery salt only has two ingredients and no extra fillers or stabilizers.
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Servings: 48 servings
Calories: 1kcal
Ingredients
- 1/2 cup sea salt
- 2 cups dried celery leaves
Instructions
- Measure sea salt into a mixing bowl.
- Crumble leaves into a bowl with salt. Alternatively, you can grind the celery leaves and salt together in a coffee grinder or spice blender. Pick out some of the “stemmier” parts if needed.
- Store in an airtight container or spice bottle.
Notes
- If you're starting with fresh celery leaves, be sure to dehydrate them first:
- Dehydrator – Place two cups of celery leaves (with no stems) on your dehydrator tray for two to three hours until crispy to the touch (this is our favorite food dehydrator).
- Oven – If you don’t have a dehydrator, you can dry herbs using an oven. Set oven to the lowest temperature (usually between 180-200 degrees F). Place celery leaves on a cookie sheet and stir every five minutes to ensure no browning or burning occurs. When the leaves are crispy to the touch and crumble easily, cool on the counter for a few minutes before proceeding.
- Celery salt will have its best flavor the first three months, so only make enough to last about that long.
Nutrition
Serving: 1teaspoon | Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 1187mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.03mg
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