Last week we received some beautiful, leafy celery in our CSA – but it was a little bitter. I tried to think of what I could do to mellow the flavor a bit and I decided to do a test with some of the leaves. So, I dried some in the oven hoping that would do the trick. Once they were dried and I tasted the little leaves I fell in love.
They tasted like little celery stalks and they weren’t bitter at all. Then I tasted another leaf, and realized what made it so delicious – it reminded me of a Bloody Mary. So I tossed a bunch of the leaves with sea salt and now we have homemade celery salt for soups, stews and (this makes Jedd very happy) Bloody Marys.
Homemade Celery Salt
1/4 cup of celery leaves
3 tablespoons of sea salt
Preheat the oven to 250 degrees.
Wash the celery leaves and towel dry them. Place the leaves on a rimmed cookie sheet, in a warm place. Make sure they don’t overlap, you want them in a single layer. Once the leaves are completely dry (about 10 minutes) place the pan in the oven. Bake for 7-10 minutes, or until they crumble when you touch them. Let the leaves cool, and then mix with sea salt. Store the celery salt in a clean jar with a lid, or in a plastic bag.
(Photos by Launie Kettler)