When my friend Carrie presented me with her perfectly crafted Celery Salt I was ecstatic. I love to both receive and give gifts that are homemade and created with love. There are so many things to adore about this one bottle of seasoning, such as the ingredients being clean and easily identified and that celery salt compliments so many dishes. It also means that that my friend uses up the leaves of the stalk so there is no waste. Carrie was kind enough to share her recipe with us for the best homemade celery salt.
I dry washed fresh celery leaves in the oven. Low temp, about 220 degrees for about an hour. Leaves should be crunchy but not burnt. I put the leaves in a food processor with pink Himalayan salt and pulse on low until the leaves and salt are well blended. Then put into spice jars.
The benefits of celery leaves:
After cleaning and chopping celery for your next dish, you may wish to think twice before dumping the leaves in the trash. Celery leaves offer a variety of nutients including vitimins such as K, C, and A.
The leaves also contian minerals such as calcium, potassium, and manganese.
They are also a good source of both soluble and insoluble dietary fiber.
Try adding them to salads, stews, or to make a homemade vegetable broth. When drying the leaves to make a homemade celery salt, choose the darker leaves for more flavor.
Makes a thoughtful gift
Be sure to make a extra to give out this holiday or as a hostess gift. I love giving gifts that are useable and homemade! You can add to this blend and create your own unique seasonings by adding black pepper, garlic powder, and onion powder. Be sure to label and date all your spices that you create so that you know they are fresh.
The Best Homemade Celery Salt
Ingredients
- celery leaves
- 1/2 cup Pink Himalayan Salt. You will want to add more or less salt depending on the amount of leaves you have.
Instructions
- Remove leaves from each elery stalk. Discard stems.
- Rinse leaves in cold water, shake off water and then pat with paper towels.
- Place leaves on a cookie sheet and bake at 220° for approx an hour. Leaves should be crunchy but not burnt.
- Place dried leaves with pink Himalayan salt and pulse on low until well blended
- Put mixture in spice jars and be sure to label and date
Notes
