Most supermarket celery is devoid of leaves (removing the leaves gives the stalks longer shelf life) so unless you grow your own you'll need to hit the farmers' market to find full bunches. I recommend a sharp chef's knife or a mezzaluna to mince the leaves rather than a food processor, which tends to shred. Use celery salt to season beef stew, hearty soups, mashed potatoes, roasted vegetables, tuna or egg salad, savory cocktails, or whatever strikes your fancy.
- 4 packed cups (2 ounces) celery leaves
- 3/4 to 1 cup fine sea salt
Wash and dry the celery leaves. Mince them finely with a chef's knife or mezzaluna. You should end up with about 1 cup or slightly less.
Spread the minced celery leaves on a rimmed baking sheet and leave them out to dry completely, about 1 day. Measure the quantity ~ the volume should be reduced to about 1/2 cup or slightly less. Put the leaves in a bowl and add twice the volume of salt; if you have 1/2 cup leaves, add 1 cup salt. Mix thoroughly.
Place the mixture in the work bowl of a food processor and process until thoroughly combined and finely ground. If the salt mixture feels at all damp, spread it out on a rimmed baking sheet and let dry completely. Store in a glass jar with a tight-fitting lid (I use a jam jar).