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Celery salt August 24, 2011

Posted by inspiredbywolfe in Vegetables.

This isn’t really a proper recipe as much as a statement that everyone should do this, now! When I saw this description of making celery salt, I knew I had to try it.

Step 1: Get leaves from celery, make sure they are dry, spread out on a baking tin.

Step 2: Put tray in a preheated oven, for about 6 or 7 minutes, until the leaves change colour (but have not burnt – although if they burn it’s not the end of the world, it just adds a nice smoky flavour).

Step 3: Wait until they are cool, and crumble them into an equal quantity of salt (we used rock salt we then crushed in a mortar and pestle, since that’s all we had, but a flaky sea salt would probably be better).

We’ve used this celery salt on – well, pretty much everything: eggs, soups, apples, salads, celery (this didn’t make the universe explode, although I was expecting it!). I’ll definitely be keeping a stock around from now on. This is so simple and uses parts of the celery you’re probably not going to eat anyway, so please, try this!


1. leaf (the indolent cook) - August 24, 2011

Good one! Makes me want to experiment more with flavoured salts. 🙂

inspiredbywolfe - August 25, 2011

Thanks leaf! Yes, I definitely want to make more flavoured salts. I was thinking a citrus one would be fun to try, and maybe a kind of floral one, using lavender or something.

2. saffron and salt - August 25, 2011

Was thinking about making this last week. Always too much celery left over. Will make it now

inspiredbywolfe - August 25, 2011

In this household we go through an awful lot of celery, so we now have a never-ending supply of celery salt. Hope yours works out nicely!

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