This is such a simple way to add flavor to any dish! Use like a finishing salt on things like eggs, It doesn’t start and stop with celery folks, think citrus zests and other herb combinations but I’m loading up on ways to use all the produce I’m going to be harvesting from my garden this year so this celery-spiked salt recipe that utilizes the leafy green parts of those crispy green towers is going in my arsenal of quick and easy recipes.

Heidi’s method is best and is exactly what I’ve used to achieve this beautiful, fragrant jar of salts so after browsing here just do yourself a favor and just go check out her page for more juicy details.

Now, since you’re here, I’ve also gone ahead and written up the basics below. Enjoy!

• 

ingredients

• all the leafy greens from your celery stalks

• good flaky sea salt (Maldon sea salt is what I used – the flakier the better according to Heidi and I agree)

method

Remove all the leafy greens from your celery stalks. Dark and light ones, they’re all delicious! Rinse them under running water and spin dry. Line a baking tray with parchment paper and after the celery leaves have completely dried, lay them out in one single layer. It’s important that the celery leaves are dry before baking otherwise they will steam and not crisp up during the cooking process.

Bake at 350F for 5-7 minutes just until crisp and dehydrated, not browned.

Let leaves cool. Use fingertips to then crunch and crumble the leaves into a mound of equal parts flaky salt to celery leaves. Be sure to remove any not-so-crispy leaves in the process. Place mixture in to an airtight container and shake to distribute everything evenly.