Fall is celery season and our garden is over flowing with it. You’ll also probably be seeing lots of it at your local farmers market. This is the prefect time of the year to [creatively] preserve celery for the winter. Celery is a good source of vitamin A, followed by Choline, vitamin C, Niacin, Pantothenic Acid. There are trace amounts of Riboflavin, vitamin B6, Betaine, Folate, and vitamin K. In the mineral department, celery is rich in Potassium, Calcium, Magnesium, and Phosphorus. There are trace amounts of Iron, Selenium, Zinc, Manganese, and Fluoride. The entire stem of celery is edible and has the same celery flavor. Drying (dehydrating) is the best way to preserve the taste and texture of celery. If you freeze it, it becomes soft and watery, where as dehydrated celery is fantastic re-hydrated – it plumps up really well and you can’t tell the difference from fresh! You can use dried celery just like you would use fresh. We divide our celery into to 2 categories prior to drying; Leaves & Stems. Leaves – After washing your celery, pull off the leaves and arrange them on the tray of your dehydrator. The thicker the layer the longer they will take to dry. Consult the manufactures’ instructions for the recommend temperature/setting for herbs & vegetables. Dehydrate them until they are dry, but don’t worry you can’t over dry them. Stems – For best results I recommend slicing your celery (smaller pieces always dry better). And arrange in a single layer on your dehydrator rack. Consult the manufactures’ instructions for the recommend temperature/setting for herbs & vegetables. Dehydrate them until they are dry, but don’t worry you can’t over dry them. Generally, you will be drying your celery & celery leaves for 6-18 hours at 125ish degrees. When they are completely dry, they can be stored in an airtight container for YEARS. I like to use celery leaves in the same way I would use dried parsley. I think their flavors are similar and easily interchangeable. I also toss a handful of dried, sliced celery into pots of bone broth. And of course you can use them to make the most amazing Celery Salt! Homemade Celery Salt is so much more flavorful and healthy than the packaged spice mix at the grocery store.
- 1 tablespoon Celery Seed
- 1/4 cup dried Celery
- 1 tablespoon dried Celery Leaves
- 3 tablespoons Sea Salt
- In your blender or coffee grinder, process dried celery and celery seed until a powder.
- Add celery leaves and sea salt, plus to combine.
- Store in an air tight spice jar and use in recipes in place of store bought celery salt.