How to Make Celery Salt With Fresh Celery Leaves

[Melissa Norris]

Learning how to make celery salt is as simple as blending fresh celery leaves with salt in a food processor. The salt preserves the bright celery flavor, giving you an easy homemade seasoning that can be kept in the refrigerator and used long after the garden season ends.

This recipe is especially useful when your celery plants produce more leafy tops than you can use fresh.

Love the idea of making your own homemade seasoning blends? Check out my other recipes for DIY Italian seasoning spicy (or not) DIY taco seasoning and tangy DIY ranch seasoning.

Quick Look at This Recipe​

• Recipe Name: Homemade Celery Salt
• Ready In: About 15 minutes
• Method: Food processor
• Yield: Varies based on the amount of celery leaves used
• Calories: Approximately 0 calories per ¼-teaspoon serving
• Tools: Garden shears, colander, kitchen towel, measuring cups, food processor and airtight jar
• Freezer Friendly: No, refrigeration is recommended
• Dietary Info: Gluten-free, dairy-free, vegan and vegetarian
• Why You'll Love It: This two-ingredient seasoning preserves fresh celery flavor while helping prevent garden waste.
• ‍ Tip: Dry the washed celery leaves thoroughly so excess moisture does not shorten the salt’s storage life.

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Watch Me Make Celery Salt​

What Makes This Recipe Unique?​

• Reduces garden waste: It puts extra celery leaves to good use before they wilt.
• Requires only two ingredients: All you need are fresh celery leaves and salt.
• Preserves fresh flavor: The finished salt has a brighter flavor than seasoning made with dried celery.
• Takes only minutes: A food processor does most of the work.
• Easy to customize: This is the same method I use in my basil salt recipe. It works with a variety of fresh herbs.
• Adds flavor to everyday meals: Sprinkle it into soups, stews, casseroles, salads and homemade dressings.

Key Ingredients:​

A full ingredients list, including measurements, can be found in the recipe card below.

• Fresh Celery Leaves - You can use celery leaves harvested from the garden or the leafy tops from store-bought celery. Choose leaves that are fresh, green and free from yellowing, mold or decay.
• Salt - Use a good-quality salt without unwanted additives. Fine salt blends evenly and is easy to measure, but a slightly coarser salt can also be used if your food processor is powerful enough to grind it thoroughly. I like to use Redmond Real Salt, which I purchase in bulk. Use that link and coupon code “Pioneering” to get 15% off at checkout.

Recipe Substitutions and Variations​

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Celery Seed - If you do not have fresh celery leaves, you can make a pantry-friendly version with celery seed. Grind one part celery seed and combine it with two parts salt. Because this version contains no fresh plant material, it can be stored in a tightly sealed container in a cool, dry pantry. Its flavor will be deeper and slightly more bitter than celery salt made with fresh leaves.
• Dried Celery Leaves - Dried celery leaves can also be ground and mixed with salt. Begin with one part dried celery leaves to two parts salt, then adjust the mixture according to your preferred flavor.
• Other Fresh Herbs - This preservation method works well with fresh basil, parsley and other culinary herbs. Keep in mind that fresh herb salts contain moisture and should be refrigerated unless they have been fully dehydrated. (Learn how to dehydrate your herbs here).

How to Make Celery Salt​

Step 1: Harvest the celery leaves and discard any damaged or spoiled pieces. Rinse the leaves thoroughly under cool running water. Pat the leaves dry and allow them to air-dry until no surface moisture remains. Roughly chop the leaves.

Step 2: Pack the chopped leaves firmly into a measuring cup.

Step 3: Add the celery leaves and salt to a food processor using a 4:1 ratio.

Step 4: Process until the leaves are finely chopped and evenly combined with the salt.

Step 5: Transfer the mixture to a clean, dry airtight jar.

Step 6: Label the jar and store it in the refrigerator. Use a clean, dry spoon each time and discard the mixture if you notice mold, bubbling or an off odor.

Celery Salt Recipe Tips and Troubleshooting​

• Wash and completely dry the celery leaves before processing them.
• Measure the leaves after chopping and packing them into the measuring cup.
• Follow the 4:1 ratio carefully because this fresh version relies on salt and refrigeration for preservation.
• Always use a clean, dry spoon when removing celery salt from the jar.
• Make smaller batches if you do not use celery salt regularly.
• Check the salt before each use and discard it if you notice mold, unusual discoloration, bubbling or an off odor.
• Remember that this seasoning contains plenty of salt, so reduce the additional salt in your recipe as needed.
• If the mixture is too coarse for your preference, process it for another few seconds.

Serving Suggestions​

Homemade celery salt adds a savory garden flavor anywhere you would ordinarily use salt and celery together. Stir it into soups, stews, chili, casseroles or homemade stock. I love this homemade bone broth recipe.

It is also delicious in this red potato salad recipe, egg salad, coleslaw and creamy salad dressings like homemade buttermilk ranch dressing.

Try sprinkling a small amount over roasted potatoes, eggs, chicken or fresh tomato slices.

You can also use it to season this fermented pickles recipe (or other fermented vegetables), and vegetable juice.

Since this mixture is more celery-forward than most store-bought celery salts, begin with a small amount and add more after tasting.

Storing Homemade Celery Salt​

Transfer fresh celery salt to a clean, airtight glass jar and store it in the refrigerator. This fresh version is not shelf-stable because it contains a larger proportion of moist celery leaves.

For the best quality, make small batches and use them within several months. Always inspect the mixture before using it, regardless of how long it has been stored. Discard the entire jar if you see mold, notice fermentation or detect an unpleasant odor.

Celery salt made from thoroughly dried celery leaves or celery seed can be kept in an airtight container in a cool, dry pantry. Keep moisture out of the jar and replace the mixture when its flavor and aroma begin to fade.

FAQs
Can You Turn Celery Seed Into Celery Salt?

Yes, grind one part celery seed and combine it with two parts salt to make a shelf-stable celery salt with a deeper, less fresh celery flavor.

Can I Make Celery Salt With Celery Stalks?

Celery leaves work best because they provide concentrated flavor without adding as much moisture as the stalks.

Do I Need to Dehydrate Homemade Celery Salt?

You do not need to dehydrate this fresh version, but it must remain refrigerated because the celery leaves retain moisture.

Can I Use This Method With Other Herbs?

Yes, you can use the same basic method to preserve fresh basil, parsley and other culinary herbs, although flavor intensity and moisture levels will vary.

Everything Worth Preserving​

If you enjoy preserving seasonal harvests, you’ll find plenty more inspiration in my book Everything Worth Preserving.

Inside, I walk you through traditional, reliable methods for preserving everything from fruit pie fillings and jams to pressure-canned meals, pickles, broths, and pantry staples.

It’s designed to help you confidently stock your pantry with wholesome, from-scratch foods so you can make the most of every harvest and always have delicious homemade ingredients ready for all your recipes.

Grab Everything Worth Preserving Now

Other Posts You May Enjoy​

Homemade Basil Salt Recipe (3 Ways)​

DIY Italian Seasoning (Homemade Italian Spice Blend)​

DIY Taco Seasoning Mix (Better Than Store-Bought)​

DIY Ranch Seasoning Mix Recipe​

Did you make this homemade celery salt recipe? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

Recipe​

Print

How to Make Celery Salt With Fresh Celery Leaves​

Learn how to make celery salt with fresh celery leaves and salt using this simple two-ingredient recipe. It is an easy way to preserve your garden harvest and add fresh celery flavor to soups, casseroles, salads, dressings and roasted vegetables.
Course Condiment, Ingredient
Cuisine American
Keyword Celery Salt, Herb Salt
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 30 servings
Calories 1kcal
Author Melissa Norris
Cost Varies

Ingredients​

• ½ cup celery leaves roughly chopped
• ⅛ cup salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.

Instructions​

• Start with fresh, washed and dried herbs.
• Roughly chop celery leaves.
• Pack leaves into a measuring cup and press down for an accurate measurement.
• Place celery leaves and salt into the food processor.
• Turn the food processor on until everything is well blended and incorporated.
• Remove any large pieces or continue blending until evenly chopped.
• Store in an airtight container in the refrigerator.

Notes​

Celery Salt Recipe Tips and Troubleshooting:

• Wash and completely dry the celery leaves before processing them.
• Measure the leaves after chopping and packing them into the measuring cup.
• Follow the 4:1 ratio carefully because this fresh version relies on salt and refrigeration for preservation.
• Always use a clean, dry spoon when removing celery salt from the jar.
• Make smaller batches if you do not use celery salt regularly.
• Check the salt before each use and discard it if you notice mold, unusual discoloration, bubbling or an off odor.
• Remember that this seasoning contains plenty of salt, so reduce the additional salt in your recipe as needed.
• If the mixture is too coarse for your preference, process it for another few seconds.

Serving Suggestions: Homemade celery salt adds a savory garden flavor anywhere you would ordinarily use salt and celery together. Stir it into soups, stews, chili, casseroles or homemade stock. I love this homemade bone broth recipe. It is also delicious in this red potato salad recipe, egg salad, coleslaw and creamy salad dressings like homemade buttermilk ranch dressing. Try sprinkling a small amount over roasted potatoes, eggs, chicken or fresh tomato slices. You can also use it to season this fermented pickles recipe (or other fermented vegetables), and vegetable juice. Since this mixture is more celery-forward than most store-bought celery salts, begin with a small amount and add more after tasting. Storing Homemade Celery Salt: Transfer fresh celery salt to a clean, airtight glass jar and store it in the refrigerator. This fresh version is not shelf-stable because it contains a larger proportion of moist celery leaves. For the best quality, make small batches and use them within several months. Always inspect the mixture before using it, regardless of how long it has been stored. Discard the entire jar if you see mold, notice fermentation or detect an unpleasant odor. Celery salt made from thoroughly dried celery leaves or celery seed can be kept in an airtight container in a cool, dry pantry. Keep moisture out of the jar and replace the mixture when its flavor and aroma begin to fade.

Nutrition​

Serving: 1teaspoon | Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 475mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg​

The post How to Make Celery Salt With Fresh Celery Leaves appeared first on Melissa K. Norris.