Celery Powder: How-to

Make Your Own for Salts and Seasoning

Celery powder is an all-natural flavor enhancer that I use all the time. It is a dried, ground concentrate prepared from fresh celery used as a seasoning in blends like Beau Monde seasoning, low-sodium blends, and celery salt. Celery powder can easily be made at home using a food dehydrator without the potential fillers, gluten, and MSG of the commercial brands.

Celery powder has a significant amount of naturally occurring nitrate. Nitrate is what turns into sodium nitrite in our digestive system. Meats commercially ready with celery powder include hot dogs and bacon. Sodium nitrite is the reason bacon tastes like bacon and corned beef tastes like corned beef; it’s antimicrobial and completely delicious. However, unlike sodium nitrate itself, meats are not considered fully cured by celery and are not considered preserved as such. See more.

Anything you cook with a sprinkle of celery powder becomes tastier. It is naturally salty and brings out the flavor of pretty much everything you sprinkle it on. Cooking tends to cut its bitterness while enhancing its sweetness. Too much ground celery can overpower a dish, where a little enhances the flavors in other foods. While you are learning to use this wonderful powder, err on the side of too little. You can always add more after tasting.

Uses for Celery Powder

  • Add some to a rub or brine or marinade for meat.
  • Keep it on hand for soups when you run out of celery.
  • Make it a part of dressings, sauces, and dips.
  • Use in homemade stock.
  • Substitute for cilantro flavoring.
  • The distinctive pungent flavor adds flavor to casseroles, egg, meat and vegetable dishes, gravies, sauerkraut, stuffings, stews, and tomato juice.
  • Use celery powder in blends and rubs. Celery Salt is simply ground celery and salt.
  • Celery powder works well with a combination of salt, onion, and bell peppers.
  • Shake over freshly sliced, vine-ripened tomatoes for an amazing flavor.
  • Potato salads, pickling, vegetable salads, and coleslaw are all enhanced by the flavor of celery powder.

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What Parts Can You Use?

There’s no taste or nutritional difference between the outer and inner ribs and the leaves are edible as well. The whole bunch can be ground into powder or you may prefer to use just the leaves to dry and grind into powder, saving your celery stalks for cooking.

Celery has high water content, almost 95 percent. Expect it to shrink up considerably in dehydrating.

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Approximate Measuring Equivalents:

A bunch of celery (also called a stalk or head) typically has eight to 10 stalks or ribs.

  • One medium-sized stalk = about 1/2 cup of chopped celery
  • 1 bunch of celery will equal about 2 ounces of celery powder
  • 1 tablespoon fresh celery = 1/2 teaspoon dehydrated celery
  • 1 tablespoon dehydrated celery = 3/4 teaspoon celery powder
  • 1 teaspoon celery powder = 2 tablespoons chopped fresh celery
  • 1 teaspoon celery powder = 2 tablespoons minced celery tops
  • 1 teaspoon celery powder = 1/2 teaspoon celery seeds
  • 1 teaspoon celery powder = 4 teaspoons celery salt (increase the amount of regular salt in the recipe if needed up to 1 tablespoon)
  • 1-1/2 teaspoons celery powder = 2 tablespoons celery flakes

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Celery Dehydrating

Photo Credits: Daphne McKenney & Linda Moucha Davis

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Dehydrating Celery

  1. Wash celery well, pulling apart all stalks and cut the ends off the stalks. Make sure to remove any sand and dirt in the ribs.
  2. Slice celery crossways cutting slices at about 1/4 inch thick. Prep time is cut in half by using a food processor to cut your celery.
  3. Place evenly on dehydrator drying racks. It is best to use a mesh insert as the pieces will shrink up considerably. (3 bunches of celery will fill an Excalibur 9-tray dehydrator.)
  4. Set dehydrator at 125°F/50°C for about 10-18 hours.
  5. Check the level of dryness during the dehydrating process and move the trays around so everything dries as evenly as possible if needed.
  6. When the celery is dry it should snap in half easily and shrunken into little pieces. Make sure they’re completely dry. If there’s any moisture left in them, the powder will be clumpy and it will quickly become moldy.

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Celery Grinding

Photo Credit: Daphne McKenney, Celery Powder

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Grinding Celery

  1. Grind celery pieces into a powder with a mortar and pestle, coffee grinder or high-powered blender like a Vitamix, Blendtec, or NutriBullet.
  2. Be sure to seal the lid well if using grinder or blender. As well, make sure the dust has settled inside the machine before removing the lid.
  3. Let your machine run for several minutes until you no longer hear pieces clicking around inside the canister. If need be, pulse your machine to help move the powder and pieces around.
  4. If you still have celery pieces within the powder, sift these out and re-grind.
  5. If it does not grind to a powder and you experience clumping, the celery pieces are not dry enough.
  6. Store it in a glass jar with a tight-fitting lid. As long as celery powder is stored properly, it will last 6 months to 1 year.

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Celery Salt

1 tablespoon celery powder
1/4 cup salt of choice


  1. In a bowl, add salt and celery powder. Mix until ingredients are thoroughly combined.
  2. Store in an airtight container in a cool, dark place (away from heat, light, AND humidity).

Suggested uses: baked potatoes, vegetables, sausage, dips, soups, etc.  It’s especially good for dishes like cold salads (egg, potato, pasta, etc.).

celery saltHave a recipe that calls for celery but don’t have any?  Save a trip to the store and use celery salt.  Just make sure to cut back on the amount of salt you add to the recipe.

Beau Monde Seasoning Blend

Beau Monde, a famous blend from Spice Islands® Company, has been around for years and is an excellent all-purpose seasoning. A balance of celery, onion and salt with a touch of sweetness, Beau Monde® seasoning enhances the flavor of almost any savory dish and is great as a rub for roasted meats. The name is French for “Beautiful World”.

2 tablespoons onion powder
1 tablespoon confectioners’ sugar
4-1/2 teaspoons salt
1-1/2 teaspoons celery powder


  1. In a bowl, add all ingredients and mix until thoroughly combined.
  2. Store in an airtight container in a cool, dark place (away from heat, light, AND humidity).

Suggested uses: Used to perk up the flavor of beef, pork, poultry, seafood, vegetables, soups and salads. Beau monde is often used with homemade dips, salad dressings and sauces and is the perfect accompaniment to frittatas and deviled eggs.

Pork Tenderloin Rub

Celery rub pork-roastUsage: This amount is enough to cover a 1-pound pork tenderloin.

1 tablespoon sugar
2 teaspoons celery powder
1 teaspoon crushed, dried rosemary
1 teaspoon salt
1/4 teaspoon dried sage
1/8 teaspoon pepper


  1. In a bowl, add all ingredients and mix until thoroughly combined.
  2. Store in an airtight container in a cool, dark place (away from heat, light, AND humidity).


To prepare Pork Tenderloin:

  1. Preheat oven at 300°F/150°C.
  2. Pat pork loin dry with paper towels.
  3. Rub spice mixture all over pork loin.
  4. Roast to a minimum internal temperature of 145 °F/63°C as measured with a food thermometer before removing meat from the heat source. For reasons of personal preference, you may choose to cook meat to higher temperatures.
  5. For safety and quality, allow meat to rest for at 5 minutes before carving.

©2016 21st Century Simple Living www.21stcenturysimpleliving.com

One thought on “Celery Powder: How-to

  1. Pam says:

    Thank you! I love the measuring equivalents!

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