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Celery salt August 24, 2011

Posted by inspiredbywolfe in Vegetables.
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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!

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Comments»

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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