Ingredients:
- Celery Leaves: A generous bunch (approximately 2 cups) from fresh celery stalks.
- Coarse Salt: Your preference of coarse sea salt or kosher salt.
Equipment:
- Baking Sheet
- Parchment Paper
- Spice Grinder/Food Processor (or mortar and pestle)
Instructions
Prep the Celery:
- Wash the celery leaves thoroughly and pat them dry.
- Remove any thick stems.
- Leftover celery stalks can be used for other recipes.
Dehydration Methods (Choose One):
Oven:
- Preheat oven to the lowest possible temperature (ideally around 200°F/95°C).
- Spread the leaves in a single layer on a baking sheet lined with parchment paper.
- Bake for 15-30 minutes, or until the leaves are completely dry and crisp. Check regularly and rotate the tray for even drying.
Dehydrator:
- If you have a dehydrator, follow the manufacturer’s instructions for drying herbs, typically at around 125°F/50°C for a few hours.
Air-Drying:
- If you have the time and a suitable climate, you can tie celery leaves into bundles and hang them in a warm, dry, well-ventilated area for several days until fully crisp.
Grind and Combine:
- Allow the dried leaves to cool completely. Crumble them coarsely by hand for a rustic texture or grind them finely in your spice grinder or food processor.
- Combine the ground celery leaves with the coarse salt in a ratio of 1 part celery leaves to 2 parts salt. For example, use 1/3 cup ground leaves and 2/3 cup salt.
Store:
- Store your homemade celery salt in an airtight container in a cool, dark cupboard. It should keep well for several months.
Tips:
- Flavor Boost: For extra celery intensity, you can lightly toast your celery leaves in a dry skillet for a minute or two before dehydrating.
- Salt Options: Experiment with different salts (smoked, flavored, etc.) for unique variations.
- Other Uses: Celery salt is excellent for rimming Bloody Mary cocktails, seasoning soups, stews, potato salad, and any savory dish where a subtle celery flavor is desired.
