Dehydrating Celery and Making Celery Salt

🧂 Ingredients

• Leaves from one bunch of celery
• Sea Salt

Instructions

• 1 First, strip the leaves from the stalks of the celery removing as much of the
  stem as possible.
• 2 Before dehydrating celery, you need to blanch it first. This helps to keep the
  lovely green colour of the celery.
• 3 Bring a large pot of water to the boil.
• 4 Wash the celery well, cut off the whitish bottom ends and the leafy tops, saving
  and freezing these for stock, if you wish or see below.
• 5 Cut the celery stalks into small pieces, about ½ inch thick crescents, and place
  them in the boiling water.
• 6 Leave them there for about 3 minutes, then remove and place in ice water.I f you
  are not dehydrating straight away, store in the fridge for up to 24 hours.
• 7 Arrange the blanched celery pieces on the trays of a dehydrator, leaving space
  between the pieces.
• 8 Dry at 135˚F or 60˚C until the celery is crispy and dry. This takes around 2
  hours.
• 9 If you are using an oven to dehydrate, place the celery pieces with space on
  lined baking trays. Set the oven to the lowest heat setting, prop the oven door
  open with a spoon. Remove from the oven when the celery is crispy and dry -
  around 2 hours later.
• 10 To dehydrate the celery leaves, wash and dry as much as possible.
• 11 Place the leaves in a single layer on a baking sheet if using the oven or on
  dehydrator trays.
• 12 Bake in the oven at 180˚C / 350˚F for 5 to 7 minutes until dry and crispy.
• 13 Or, dry in the dehydrator at 135˚F or 60˚C until the leaves are crispy and dry.
• 14 Once the leaves are dry, you need to grind them and mix them with salt. How much
  salt is your preference.
• 15 Some like to you two parts celery leaves to 1 part salt, though I prefer to not
  use that much salt, so use 6 parts celery powder to one part salt.
• 16 I also grind up the leaves without salt to use as celery powder.
• 17 Store your celery salt and celery powder in air-tight containers.

Nutrition Info