Homemade Celery Salt
Save those celery leaves!! With a little time and a little salt, you can be making celery salt in your kitchen.
Where can you use celery salt? Well in my family, the Canadian Caesar cocktail is the drink of choice at family gatherings. The glass rimmed with celery salt is a must. Of course, there’s lots of other great uses for celery salt. Sprinkle a little over potatoes, eggs or grilled meat even. Best of all, it makes great gifts!
The key to making celery salt is starting with the right ingredients. Locally grown, in-season celery and high quality salt is must! The best celery I’ve ever tasted has come from Grey Arrow Farm in Camrose. The leaves are beautiful, big and boldly flavoured.
Homemade Celery Salt
Leaves from 2 – 4 celery stalks
2 celery stalks
2-4 tbsp of quality salt (fine or flaked works). The amount of salt you use will depend on the yield of leaves you have.
Clean and dry celery leaves and stalks. Cut the stalks into small pieces.
Dehydrate both the leaves and stalks until dry. This can be done using a dehydrator at 125°F for approximately 8-12 hours. Stalks will take longer to dehydrate. Alternatively, you can use an oven at its lowest temperature for 20-30 minutes (be careful not to let them go brown). You’ll want to make sure everything is completely dehydrated. Any moisture can introduce mold.
Using a process processor, or spice blender, pulse the dehydrated leaves and stalks. Slowly add the salt one tablespoon at a time, and pulse in between each addition and tasting. Continue to add salt until desired taste is achieved.
