Homemade Celery Saltbecause it smells so good.  I am not kidding!




  • Leaves from one bunch of organic celery

  • pink himalayan salt or celtic sea salt




Pick the leaves off of the celery and wash well.  Pat dry.  I actually sit mine on the counter on a papertowel to dry for a couple of hours just to make sure.  


Throw them in a cast iron skillet and lightly toast them to barely brown on medium to low heat.   Remove from the heat and let cool completely. The leaves will crisp up a bit more once cooled.  


Once cooled, using your fingers, crumble the leaves into a glass mason jar full of salt.  Stir or shake to evenly distribute.  




*The aroma of the celery leaves while it is toasting is amazing.