Homemade Celery Salt

A number of you requested I post about making homemade celery salt. It's great. I mean it. You should make it too. If you make some each time you buy a bunch of celery, you end up with a bottomless jar of celery-spiked salt. And this way, minimal celery parts go to waste, except the celery strings - my suspicion is there won't be many tears shed over that.

A few weeks back I mentioned I like it sprinkled on this corn soup. It's just as good on buttered corn-on-the cob, in yogurt, sprinkled over eggs. This time of year its great on things like macaroni salad, or egg salad, this shaved fennel salad, or this buttermilk farro salad. I bet it'd be great on Sara's Green bean salad, or Deb's Israeli salad. You get the idea.

Here's the catch though. You have to find celery with leaves still intact. You'll likely have more luck at farmers' markets, but I've noticed more and more grocers sparing leaves from the trash. Also, leaves hide. You'll find more and more as you work your way from outside stalks to inside ones.

I make other salts on occasion too - a mixed citrus version comes to mind. Also, one with herbs de Provence. Hook me up with other ideas if you've got them. I'm sure I'm not the only one game to try out new salts.

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