Thursday, September 12, 2013
After a few years of closing up the garden for the winter months I have become more aware of the possibilities. This year the concentration is more on drying herbs and seeds. One of my favorite blogs "101 Cookbooks", a recipe journal has a great idea for using celery leaves to make celery salt. I have noticed other blog sites using celery seed and salt, but using the leaves really appealed to me.
Preheat oven to 350°.
Rinse leaves, usually this takes me 2 to 3 soaks in the salad spinner, then spin to dry. Gently pat leaves to remove extra moisture using a paper towel, (you want as dry as possible so they do not steam).
Place on a baking sheet in a single layer. Then into the oven for about 5-8 minutes. Don't let the leaves brown, I actually had to throw out some for that reason.
Remove from oven, let cool. Crumble leaves using your fingers. Toss the ones that aren't completely crispy. Combine equal parts celery leaves and salt.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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