A Quick and Easy Homemade Celery Salt Recipe

Homemade Celery Salt Recipe

I have one go-to seasoning when I cook – celery salt. It enhances the flavor of everything from, well, soup to nuts. Seriously, I use it a lot! But when I started really looking at the ingredients, I found that some brands had anti-caking agents and even fillers that I did not recognize as real food ingredients. I knew I could make my own.

Celery Salt Recipe Ingredients

Choosing a salt

Here’s the fun part. You can use any salt that you want. My latest favorite is Himalayan Pink Salt. You can find it in most grocery stores now or online here. In addition to being a natural salt, it contains iron, supplying a small amount of what you need per day. And it definitely tastes batter than table salt.

For this celery salt recipe, you can really use any type of salt you prefer. For a list of many popular salts, read Everything You Ever Wanted to Know About Salt. Keep in mind that small to medium grains are easiest to work with.

The celery

I use celery seed, since this is what is used in most commercial celery salts. You can find organic celery seed here. You could also dehydrate celery tops (the leafy part) and use that along with, or instead of, the seeds.

Homemade Celery Salt Recipe

Ingredients

  • ¼ cup salt of your choice
  • ¼ cup celery seed (or dehydrated tops, or a mixture of both)

The Process

Place both of these in a coffee grinder or spice mill and whirl away. I make mine really fine so that it dissolves easily in soups and stews. You can make it more coarse if you like. If you don’t have a coffee grinder or spice mill, you can use a mortar and pestle.

When I get it to the desired consistency, I store part of it in a spice jar and the rest is transferred to a glass jar. Be sure to add a label with the contents and the date. (I too often forget what is in a jar and have to sniff or taste it to determine what I have.)

Additional Notes

Commercial brands of some salts have anti-caking agents to keep them from clumping. Without this, your salt may stick together. An easy solution is to take a coffee filter or small piece of cheesecloth and place some rice in it, then tie it shut. Place this in the jar with your salts. The rice will absorb moisture and eliminate clumping.

You can add things to your mix to make it exclusively yours. Maybe some cayenne, some black pepper, or some rosemary. Just be sure that what you add is ground to the same consistency as your salt.

Have you ever made your own seasonings? What are some others you like to make?

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Comments

  1. I’ve made that – amazing how simple it can be. I used kosher salt and should have ground it a bit finer I think. Per your question on what other seasonings we make: I make a Rosemary-garlic salt that is amazing and so good on potatoes, eggs, chicken, fish – we haven’t found anything it doesn’t go with. I pick Rosemary out of the garden, wash well and air dry. Run your hands down the stalks to remove them from the pines. Put the pines in the food processor and pulse until well chopped, add fresh garlic cloves, pulse well, then add kosher salt and pulse to mix. I try not to break down the salt too much. For ratios – I like about 1/2 salt, 1/2 Rosemary and several garlic cloves.
    Scrape out the food processor onto a parchment or silicone lined baking sheet and bake at 250 degrees for 1/2 hour or until dried out. Store in airtight container. Enjoy!