Heidi’s celery salt
Who knew celery leaves were so useful? Long after the celery is gone, this aromatic keeps on giving. Bright idea from Heidi at 101 Cookbooks.
- Leaves from one bunch of celery
- Flaky salt
- Pick the leaves from each celery stalk.
- Rinse the leaves with cold water. Dry thoroughly.
- Toast leaves gently to minimize browning, either by baking in a single layer on a baking sheet at 350 degrees F for 5-7 minutes or by heating on stovetop in a large skillet over medium-low heat.
- Remove from heat and let the leaves cool completely. They’ll crisp up even more as they cool.
- Using fingers, crumble the leaves completely, discarding any leaves that aren’t crispy.
- Combine equal parts celery leaves and salt in a jar, and either stir or shake to distribute the celery leaves evenly throughout.
Sprinkle on eggs, seafood, soups, popcorn – once you start, you’ll find uses for it everywhere.
Here’s a link back to the post and pictures.