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


  1. Pick the leaves from each celery stalk.
  2. Rinse the leaves with cold water. Dry thoroughly.
  3. 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.
  4. Remove from heat and let the leaves cool completely. They’ll crisp up even more as they cool.
  5. Using fingers, crumble the leaves completely, discarding any leaves that aren’t crispy.
  6. 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.

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