Homemade Celery Salt ~ because 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.