Celery Salt Recipe
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This homemade celery salt recipe is easy to make and tastes so much better than store-bought. We use celery leaves for the best flavor and beautiful color.
This homemade celery salt is one of those simple pantry staples that completely changes your opinion of the store-bought version. Instead of using celery seed, I make mine with dried celery leaves, which gives the salt a much fresher, greener flavor and the most beautiful, vibrant color. Once you try it this way, the dull little spice jar from the grocery store just doesn’t compare.
Another big difference is the salt itself. Most store-bought celery salt is made with iodized table salt, which can have a sharp, almost metallic flavor. Making it at home means you can use a high-quality salt that tastes clean and balanced, letting the fresh celery flavor shine through rather than overpowering it.
I also love that this recipe uses something that often gets tossed out. Celery leaves are packed with flavor, and drying them for celery salt feels like a little kitchen win — inexpensive, low-waste, and surprisingly delicious. I keep a jar on hand for seasoning anything that could use a savory, herby boost.
How to use celery salt
Celery salt is one of those seasonings that quietly makes almost everything taste better. It adds a savory, herby depth that works beautifully in soups, sauces, and all kinds of comfort food. We love adding it to chicken soup and even stirring a little into spaghetti sauce for extra flavor. It’s also delicious:
- Used as a Caesar rim
- Tossed with popcorn
- Sprinkled over pizza
- Added to celery soup
- Used to season stuffing
- Sprinkled over roast carrots or roasted broccoli
- Mixed into chicken salad
- Stirred into a potato salad
Once you have a jar in your pantry, you’ll start finding excuses to add it to just about everything.
Homemade Celery Salt Recipe
Ingredients
- 1 cup celery leaves (packed)
- ¼ cup sea salt
Instructions
- Turn your oven on to its lowest temperature setting. Line a baking sheet with parchment paper.
- Place the celery leaves on the baking sheet and put them into your oven – no need to wait for your oven to come up to temperature. Dehydrate them for 15-25 minutes, depending on your oven's lowest temperature. They are done when they're dry and crumble easily.1 cup celery leaves
- Crumble the dry celery leaves into a powder with your fingers and remove any pieces that are hard or not fully dry.
- Mix the celery leaf powder with salt and transfer it to a non-metal jar for storage.¼ cup sea salt
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Does this recipe fit into a Spice Jar?
Not sure how big your spice jars are – they vary. But this recipe makes about ⅓ cup.
I always dry my celery leaves and keep a bottle of it on hand in my spice cupboard, mostly to use in pilafs. Do you know how much dried celery leaves make up 1 cup of packed fresh celery leaves? I would like to try making celery salt with the dried celery leaves I already have on hand.
They reduce a lot when they’re dried! My guess is you’ll need about ¼ cup of dried celery leaves.
Never knew it was so easy to make. No more store bought stuff.
Nice! I haven’t ever thought to make my own but this looks totally doable.
Perfect! So easy to make! Thanks for the great idea!
I just love making things instead of buying them. I never even thought of making celery salt until I found your post, but what a great idea! Thanks for the great recipe!
I am always in the look for interesting recipes, and I have my morning celery juice many times a week, so now I know what to make with the leaves, other than composting!