Celery powder is a dried powder made from dehydrated celery. It is used as a seasoning, either on its own or in mixes.
You can make it from celery stalks, or celery leaves, a combination of both, or using leaves from celery’s sister plant, lovage.
Celery powder made from leaves, particularly lovage leaves, will be darker in colour than that made from the stalks, and can have even more of a celery taste and aroma.
Yields and Equivalents
500 g fresh, chopped celery = 4 cups fresh chopped celery = ½ cup dried chopped celery slices = 25 g / 1 oz ish = 4 tablespoons celery powder
10 tablespoons celery powder = 60 g / 2 oz
1 tablespoon = 6 g
See dehydrating celery for directions for the initial drying.
When dried and cooled, store dried celery pieces for a few days in a sealed container to ensure there will be no condensation starting. If there is, dehydrate a bit more, as that excess moisture would affect your powder.
When are you sure that your celery pieces are safely dried, you can grind them into powder.
It’s ideal if you can grind in two steps but just one step is fine if that is all you can do or wish to do:
- Put in food processor and grind to a coarse powder (you can stop here if you wish);
- Take the coarse powder, and in small batches, process through an electric coffee bean mill to reduce to a fine powder. You may need to strain your work a few times and reprocess any pieces that didn’t turn to a powder.
Celery leaves and lovage leaves do not need blanching before drying with the intention of powdering them. They can be used interchangeably or mixed. Lovage leaves have perhaps an even greater celery taste and aroma than actual celery leaves.
Store in an air-tight jar. Label jar with name of product and date. Store away from heat and direct light.
No need to rehydrate first when using.
Cooking with canning
You can mix with salt to make your own celery salt. On a low-sodium diet and avoiding celery salt? Mix with your favourite salt-sub instead, and celery salt is back on the menu! Directions here: DIY Celery Salt.
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