“Chique” Recipe: Homemade Celery Salt

We have been eating a lot of celery lately, as it is a crunchy fiber filled alternative to chips or pretzels. I wash and cut the fresh stalks and put them in a recycled tin can of water in the fridge for easy nibbling. The boys dip them in peanut butter, I eat them with guacamole and Matt enjoys them straight up! The only downside is that I am always left with a bunch of celery leaves. When I make homemade chicken or vegetable stock I use the whole vegetable, stalk, leaves and all. Occasionally, I will cook with the leaves, but most often I feel they go to waste.

In conversation, I mentioned this to my sister who had the perfect solution. A friend of hers was making infused salt with different seasonings and had made a fantastic homemade celery salt. Celery salt can be used on everything from eggs to salad to fish. The tangy fresh flavor of celery salt can be substituted for ordinary salt in so many recipes, so I started researching the process. Making my own had to be pretty simple.

There are a variety of ways to dehydrate the leaves, but I chose to just let them dry naturally instead of using the oven.  I then crushed them with a mortar and pestle as I wanted a finer texture.  I added double the volume of course sea salt and dispensed into a recycled spice jar. I wish my pics were scratch and sniff as the gorgeous aromatic scent is beyond “Chique”. Now, if only it was Bloody Mary time, my homemade celery salt would be the perfect compliment to that spicy cocktail. Instead, I will sprinkle it on my next soup or salad.

The process was so simple. I may start experimenting with other “Chique” infused salts. Do you have any great recipes? Please share and see my recipe details after the pics.

Homemade Celery Salt

Whole fresh celery leaves
Sea Salt

First, cut fresh leaves from the stalk. Wash, rinse and dry them. Be sure pat dry several times to ensure they are no longer wet or they will mold. Either lay flat on a mesh tray or place in a mesh strainer. Some recipes dehydrate them in the oven, but I opted to try this method as I was not in a hurry.

I kept mine in a dry dark cupboard for nearly 2 weeks. They were probably ready a week ago, but I just haven’t had time to finish the project. I crushed them with a mortar and pestle, but if you want a more coarse salt you could just lightly chop. I added the coarse salt (about 2x the volume of the crushed leaves) and crushed some more since I was using a very coarse sea salt.

Again, it is all personal preference so try it your way. The smell is so divine, I will never buy celery salt in the store again! Finally, I poured it into a recycled spice jar and viola, ready to use.