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.