Aromatic and herbaceous celery salt is a must-have in every spice cabinet!
Made it with fresh celery leaves and salt, keep it on hand to use in dressings, and cocktails, and to season meat and seafood.
This homemade spice mix is sure to level up the savory flavors of multiple recipes!
What is Celery Salt?
- Just 2 ingredients: fresh celery leaves and table salt are all you need for a bold flavored and aromatic celery salt!
- Celery salt is totally customizable. Experiment with mixing in other spices to suit your recipe!
- Celery salt adds extra layers of flavor to recipes and it doesn’t take much to elevate the flavors of salads, soups, and cocktails!
Ingredients and Variations
Celery – Only the leaves are used because that’s where all that grassy, garden flavor is! In a pinch, celery seeds can be used instead. Simply toast them first in a dry saute pan until fragrant. Let them cool before using them in Step 3.
Salt – No need for pricey flaked or pink salt in this recipe! Table-grade salt works fine! Consider flavored salt varieties like lemon salt, smoked salt, or any herb-infused salt if you want to get fancy. There are several brands of low-sodium and no-salt replacements that can be used as a substitute for real salt. Adjust the amount to suit your taste.
How to Make Celery Salt
- Bake celery leaves until they are completely dry. Let them dry completely.
- Place the dried leaves in a spice grinder (or use a mortar and pestle) and grind them into a fine powder.
- Add to a small jar with the salt (per recipe below) and shake to combine.
Ways to Use Celery Salt
Storing Celery Salt
Store celery salt in a container that’s just the right size. This stops extra air from getting in, which can make the flavor go bad quicker. To prevent moisture and clumps, use small packets that soak up dampness. This way, celery salt will stay good for 6-12 months.
Did you make this homemade Celery Salt? Be sure to leave a rating and a comment below!
Make this DIY celery salt recipe to use in all your favorite recipes!
Preheat oven to 200℉.
Lay parsley leaves out in a single layer on a parchment-lined baking tray. Bake for 12-17 minutes until the celery leaves are completely dried. Allow to cool completely.
Place the dried leaves in a food processor and pulse to grind it into a fine powder.
Toss with the salt to mix well.
Store in a cool dry place.
Store in a spice jar with a tight-fitting lid for 6-12 months.
Calories: 8 | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 919mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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