Dried celery is often used as a spice in soups and stews. You don't necessarily have to buy the spice. Celery is easy to dry yourself. As? That's what we tell you here.
Often only the bulbs or stalks of celery are used in the kitchen and the aromatic leaves are thrown away. The leaves of the celery are excellent for drying and the intense, aromatic flavor can be preserved. I've often heard that the spice from the jar shouldn't taste strange or that it doesn't give off the taste that you actually know from celery. One more reason to try it yourself.
This can be done quite easily with a little patience and without much effort. The herbal s alt obtained will keep for several months, so you can season some soups, stews and roast stocks with it.
Intense flavor slightly preserved
➔ You need:
- the leaves of 1 to 2 celeriac
- a baking tray
- a screw-top jar with lid
➔ And this is how it's done:
❶ First, cut off the leaves from the celery root and tie the herb into a bundle.
❷ Hang this bundle upside down in a dry, warm place and let it dry for about 3 days.
❸ Then take the bunch with the slightly dried celery stalk and chop the leaves.
❹ Place the chopped leaves on a baking tray lined with baking paper and let them dry. A warm, dry place is also suitable for this. After about 8 to 10 days the leaves should be dry.
❺ Now you can fill them in a screw-top jar and have herbs with an intense aroma that you can use as a seasoning for soups, vegetable dishes or salads.