Celery is an often overlooked vegetable, it’s just another salad item. Chucked into to stocks and stews to enhance the flavour, you only really notice its absence not its inclusion. The seeds are stronger tasting, somehow more rounded and warmer – a sprinkling of celery salt will always perk up mashed potatoes or a bloody mary – while the leaves are fresh and slightly bitter and more intensely flavoured than the stalks. So why, I wondered, can’t you make celery salt from the leaves? You can and you should, it takes literally minutes to transform those bits that, let’s be honest, we usually throw away into a wonderfully flavoured seasoning.
leaves picked from a bunch of celery
- Spread the celery leaves over a baking tray and place in a pre-heated oven at 180°C/160°C fan/gas mark 4 for 5-10 minutes until they have dried out and are crunchy. You’ll get an amazing whaft of concentrated celery smell when you open the oven door, enjoy!
- Pour the leaves into a mortar (or mini chopper) and add a similar volume of sea salt and pound (or blitz) to combine.
- This will keep in clean jar for months, but don’t keep it forever, like all spices they’ll lose their flavour over time.