Celery is one of those ingredients most of us don’t usually give too much thought to. It’s often on our plate, but rarely is it ever the star. Does it go too far to say that celery gets no respect?
Well celery is having it’s moment in the sun as far as Luca is concerned. It could have something to do with his recent discovery of that tride and true snack favorite “ants on a log” or how celery lends itself to playing a game of who can make the loudest crunch. We’re riding this wave of celery love by thinking up different ways to celebrate the one and only apium graveolens. Think crunchy salads of tart apples, matchstick carrots, and thinly sliced celery drizzled with tahini dressing; grandma-style chicken soup with big, rustic hunks; and long spears with almost any kind of dip you can think of.
One of our more entertaining experiments was making our own celery salt. This couldn’t be easier and makes for a versatile seasoning with pretty flecks of zingy, bright green. If mom or dad happen to enjoy the occasional Bloody Mary, even better!
Homemade Celery Salt
You can use this in place of regular salt whenever you want a hint of celery & you can use this easy microwave drying technique for any leafy herb. You might be tempted to make a big batch and store it, but I think this salt loses its brightness after a week or two. So I would suggest just making this in small batches and using it right away.
- Trim the leaves from the head of celery, discarding any stems, and dry very well. Place the leaves on a piece of parchment paper in a single layer without overlapping them.
- Microwave the leaves in 15 second increments until they are totally dry and very crisp. The amount of time will vary depending on your microwave and the size of the leaves. We went a little too far and burned a few, so we can definitely recommend going with very short bursts and letting them cool down as needed between zaps.
- When your leaves are totally dry and crisp, just crumble them into your favorite flaky salt. A ratio of 2 parts salt to 1 part celery is nice. One caveat: if you seal your celery salt in an airtight jar and there is any moisture at all left in the leaves, your salt can get kind of funky, so make sure the celery is really dry. When in doubt, leave it uncovered and open to the air in a place where you can easily grab a pinch as you’re cooking.
And finally, a few celery themed doodles by me and Luca: