Looking to add some variety to your FAILSAFE spice rack? This homemade celery salt — made with the stalks only — has a robust flavor and is the perfect seasoning to sprinkle on top of your favorite protein sources, add to soups, or add to your regular veggies.
With very few FAILSAFE options for dried herbs and spices, making your own can add more flavor and joy into your cooking again. My first foray into making my own spices came in the form of dehydrated leeks and leek powder. It was easy to do and I found myself putting it on EVERYTHING.
Celery seemed like the next best option, since celery salt was already a thing. But when I looked up how to make celery salt at home, it called for the leaves and seeds to be ground in with the dehydrated celery. I didn’t have any seeds on hand and knew that the leaves would likely have a higher salicylate content than the stalks alone (which fall in the low column). I figured it was worth a shot to make my own using the stalks only.
I decided to try it with 2-3 stalks of celery at first, just in case it was a huge bust. So I washed and prepped the celery and then let it sit out to dry overnight. You could probably skip the overnight drying, but it will likely add a few hours to your oven time.
Next day, I preheated the oven to the lowest possible setting (mine gets down to about 175°F/80°C). I placed the celery on a silicone lined baking sheet and put it in the oven. It took about 6 hours for it to get to a good crunchy consistency with 2-3 stalks. (I have since done it with a whole bunch of celery and it took closer to 8 hours). Let the celery cool completely, otherwise it will add back in some moisture when you go to blend it in with the salt.
The final step — and the one where you actually get to make the celery salt — is combining equal parts dehydrated celery and salt in a high speed blender or spice grinder and processing it until the celery pieces are quite small. Admire your handiwork and then store in a lidded jar.
Sprinkle your homemade celery salt liberally onto any and everything!
Homemade Celery Salt
Looking to add some variety to your FAILSAFE spice rack? This homemade celery salt — made with the stalks only — has a robust flavor and is the perfect seasoning to sprinkle atop your favorite protein sources, add to soups, or add to your regular veggies.
Wash and chop 2-3 large stalks of celery. You can always do more (I’ve done the entire bunch), just depends on how much you want to make. Transfer to a baking sheet lined with paper towels and pat dry. Let it sit overnight to help get rid of some of the water, otherwise it will take 8+ hours of oven time.
The following day, preheat the oven to the lowest possible setting (mine gets down to about 175°F/80°C). Place celery on a parchment or silicone lined baking sheet and place in the oven. Cook for 5-6 hours, until the celery is dry enough to crunchin your hand. It will shrink down significantly. Let celery cool completely before moving into the next step.
To make celery salt: Combine equal parts dehydrated celery to salt (1/4 cup celery + 1/4 cup salt, 1 cup celery + 1 cup salt, etc) in a high speed blender or spice grinder and pulse until there are no large chunks remaining. Store in a lidded jar.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, egg free, nut free, corn free, and low salicylate