Celery Salt Recipe


  • Celery Leaves: A generous bunch (approximately 2 cups) from fresh celery stalks.
  • Coarse Salt: Your preference of coarse sea salt or kosher salt.


  • Baking Sheet
  • Parchment Paper
  • Spice Grinder/Food Processor (or mortar and pestle)


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):


  • 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.


  • If you have a dehydrator, follow the manufacturer’s instructions for drying herbs, typically at around 125°F/50°C for a few hours.


  • 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 your homemade celery salt in an airtight container in a cool, dark cupboard. It should keep well for several months.


  • 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.


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