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Put your leftover celery leaves to work in this easy Homemade Celery Salt Recipe! It tastes even better when you make it yourself.
Homemade Celery Salt is for over-achievers who enjoy reducing food waste and picking up an extra project here and there. You won’t change the world by drying out extra celery leaves and grinding them with salt, but it can scratch that itch of at least TRYING.
I do it for the love of cooking, to control what is in my food, and to use as many parts of the plant as possible. It’s the same reason why I make homemade chicken broth or vegetable stock, my own spice blends, and my own salad dressings: because it tastes better and it’s fun.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Celery leaves: Store-bought celery salt is made from ground celery seeds and salt. In this version, we reduce food waste by drying out and grinding leftover celery leaves.
Step-by-step instructions:
- Preheat oven to 200 degrees. Line baking sheet with parchment paper. Arrange celery leaves in single layer on prepared baking sheet.
- Bake 20 minutes, rotating pan halfway through baking time. Remove from oven and cool slightly.
- Transfer to spice grinder.
- Add salt and process until finely ground.
- Cool completely and store covered in pantry.
What should I use to grind celery leaves?
I like to use an electric spice grinder, but a small food processor or a high-quality blender should also be able to handle the job. The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $34.96 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Yield: The amount of leaves per bunch of celery varies, but I was able to get it about 1 cup of loosely-packed celery leaves from one bunch celery. That yields about 2 tablespoons celery salt.
- Storage: Store the celery salt in an airtight container in a dark place for up to 6 months.
- Freezer: Store Homemade Celery Salt in the freezer indefinitely.
- Put your celery salt to work: Use celery salt in homemade spice blends like Old Bay Seasoning and Onion Soup Mix. It also tastes great in Dill Dip, Bloody Mary Mix, Chicken Salad, and Coleslaw.
Recipe FAQs
Store-bought celery salt is made from ground celery seeds and salt (some brands may include dried celery leaves and stalks, too).
Yes, you can certainly grind celery seeds to make celery salt. Most recipes use 1 part seed to 2 parts salt. I like drying and grinding leaves because it puts food waste to use.
More homemade spice blends
Spice Blend Recipes
Homemade Taco Seasoning
Spice Blend Recipes
Montreal Steak Seasoning
Spice Blend Recipes
How to Make Fajita Seasoning
Spice Blend Recipes
Cajun Seasoning
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Homemade Celery Salt
Ingredients
- 1 cup celery leaves loosely-packed
- 1/8 teaspoon Salt
Instructions
- Preheat oven to 200 degrees. Line baking sheet with parchment paper.
- Arrange celery leaves in single layer on prepared baking sheet. Bake 20 minutes, rotating pan halfway through baking time.
- Remove from oven and cool slightly. Transfer to spice grinder. Add salt and process until finely ground. Cool completely and store covered in pantry.
Notes
- Celery leaves: Store-bought celery salt is made from ground celery seeds and salt. In this version, we reduce food waste by drying out and grinding leftover celery leaves.
- Yield: The amount of leaves per bunch of celery varies, but I was able to get it about 1 c. of loosely-packed celery leaves from one bunch celery. That yields about 2 Tbsp. celery salt.
- Storage: Store the celery salt in an airtight container in a dark place for up to 6 months.
- Freezer: Store Homemade Celery Salt in the freezer indefinitely.
Re my above comment…I meant to say it’s a larger volume of powdered dried leaves to salt – can you give an approximate ratio?
Hi Iseult, thanks for writing! I don’t have an exact amount, but it yields about 2 tablespoons of celery salt. Within that is 1/8 teaspoon salt, so it’s almost a 6:0.125 ratio? I’m not sure if this is helpful. Sorry about that. If you have already dried leaves, I would start with 2 tablespoons dried, and you can add more salt if needed. Take care! – Meggan
Thanks for this recipe to use up all these celery leaves! It seems like your recipe has a much larger volume of celery leaves than salt – is that correct?
I freeze dry my home-grown celery leaves & stocks. After freeze drying them I store them in a canning jar & vacuum seal so I can readily use them. It sounds like it takes a lot of work & time, but it really isn’t. I enjoy it. I use these in my cooking but now thanks to your recipe, I am now using the leaves to make celery salt. Thanks
Hi Ej, you’re welcome! Thanks for taking the time to write! – Meggan