Celery salt

Celery salt

By
From
At Home with Ben
Makes
165 g
Photographer
Mark Roper

Celery salt is a great way to use up all those dark green celery leaves that most people throw away, and adds wonderful flavour to fish, poultry and grilled meats. When making any flavoured salt, it’s imperative that you start with a top-quality salt. I always use coarse rock salt.

Ingredients

Quantity Ingredient
2 cups dark celery leaves
3/4 cup coarse rock salt
1 teaspoon celery seeds, (optional)
1/4 teaspoon cumin seeds, (optional)

Method

  1. Wash the celery leaves then spin dry or allow them to drain well. Place the leaves in a large mortar, along with ½ cup of salt. Use a grinding motion to make a paste, which may be quite wet at first.
  2. Add up to 1/4 cup of salt and grind until the paste is just moist and the leaves are well ground into the salt; you may not need to add the full 1/4 cup of salt. The salt should be a nice pale to medium green colour, depending on the darkness of the celery leaves.
  3. Preheat the oven to 100°C.
  4. Line a baking tray with baking paper. Combine the salt with the celery and cumin seeds (if using), then spread the mixture evenly over the paper. Place in the oven for around 1 hour, or until completely dry.
  5. The salt will keep for 1 month if stored in an airtight container or re-usable grinder.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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