Celeri Salt

April 16, 2018

Celeri Salt

By Lorraine Glazar, Tucson CSA

Some time ago, we had celeri seedlings as a share item. I recently harvested my celeri plant, and made homemade celeri salt. It’s delicious. Hope the attached helps you if you, too, have a bag of celeri leaves in your fridge.

Leaves from one bunch of Crooked Sky celery

Kosher salt to taste

A jar to store it in

Heat an oven to 375 degrees. Place the celery leaves on a large baking sheet lined with a Silpat or parchment paper. Bake in the oven until crisp and dry, but not burnt. Remove from oven and let cool for five minutes.

Crunch the celery leaves in your hands, saving any that are not crisp for stock in the freezer. Assess the volume of crushed leaves, and match with a 2/3 volume of kosher salt (or to your taste).

Great on popcorn, roasted vegetables, on top of or beneath the skin of roast chicken, rubbed on the outside of sweet or regular potatoes you wish to bake. Once you have it in abundance, you will find many uses for it.

 

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