Celery salt

Celery salt is a fragrant seasoning that works well for salads, fish, meat, and vegetable dishes.

Drying Celery

If you are using pulp from juice, simply spread it out in a thin layer. In the case of fresh celery, chop the stalks and leaves into small pieces.

Next, you need to dry the celery. This can be done in two ways.

In the oven: preheat it to 60–70°C.

Spread the prepared celery on a baking sheet lined with parchment paper.

Dry with the door slightly open for 2–3 hours, stirring occasionally, until the celery is completely dry.

In a dehydrator: spread the celery on trays and dry at 50–55°C for about 6–8 hours.

Making the Salt

The dried celery should be ground in a coffee grinder, blender, or manually in a mortar until it becomes a powder.

Then mix the ground celery with sea salt or Himalayan salt at a ratio of 1 part salt to 2 parts celery.

For added aroma, you can add dried garlic or pepper.

Transfer the finished celery salt to a dry, airtight jar and store it in a dark place.