Version 1: Classic Celery Salt (Using Celery Seed)

This version is closest to traditional store-bought celery salt, but with better balance and aroma.

• Place celery seed in a spice grinder or mortar

  Grind lightly until cracked and aromatic, not powdered

  Add kosher salt

  Pulse or mix until evenly combined

  Transfer to a clean, dry glass jar

Notes

• Celery seed is strong, teaspoons matter

  Start with 1½ teaspoon for a lighter flavor

  Increase to 2 teaspoons if you prefer a stronger celery note

Version 2: Celery Salt (Using Dried Celery Flakes)

This version has a brighter, greener celery flavor and works especially well in soups and vegetable dishes.

• Make sure dried celery flakes are fully dry and cool

  Place celery flakes and salt in a spice grinder or blender

  Pulse briefly until evenly mixed, stop before it becomes powdery

  Transfer to a clean, dry glass jar

Notes

• Use tablespoons for dried celery, not teaspoons

  Flakes give a fresher, vegetable-forward flavor than seed

Storage

• Store in an airtight glass jar

  Keep away from heat and direct light

  A small food-safe clay desiccant pack helps prevent clumping

  Flavor is best within one year