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Homemade celery and fennel salt

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Flavoured or seasoned salts are a great way to boost your dishes and give them an extra taste sensation, like this celery and fennel salt recipe.

  • Makes1, makes 100 grams
  • Cook time20 minutes
  • Prep time5 minutes
Homemade celery and fennel salt


  • 1 cup loosely packed celery leaves
  • 1 tsp fennel seeds
  • 1/4 cup sea salt flakes

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat the oven to 160°C. Line a baking tray with baking paper. Arrange the celery leaves on the prepared tray in a single later. 

  2. Step 2

    Bake for about 20 mins or until dry and lightly crisped, adding fennel seeds for the last 5 mins of cooking time. Cool completely.

  3. Step 3

    Transfer to a spice grinder or small food processor with the salt and fennel seeds. 

Fennel and celery salt recipe

From herb-infused salts – think rosemary, parsley and mint – to lemon, seaweed and chilli, giving regular salt a lift can do delicious wonders to your dishes. Take celery salt to another level by making a batch of celery and fennel salt. It’s perfect for salads, roast meat and roast vegetables, and adds another layer of flavour to soups. 

So, what is celery salt? It’s a mix of salt and celery seeds or, in our recipe, celery leaves. The seasoned salt is the main ingredient in cold salads, such as potato salad, egg and coleslaw, and provides a savouriness and a sharp aroma.

Celery powder vs celery salt

You may have seen both of these ingredients in the spice aisle and wondered what the difference is. Celery powder is made with ground celery leaves and stalks, and is also used to flavour food. Celery salt, on the other hand, has more of a savoury flavour because of the salt added. It also has a more concentrated celery flavour because it’s typically made with celery seed.

How to make celery and fennel salt

This recipe is a great way to use up celery leaves and makes a brilliant pantry staple to give your favourite dishes a flavour hit. When it comes to celery salt ingredients, it couldn’t be easier. It’s simply salt, dried celery leaves and fennel seeds – and it takes no time to prepare. One cup of loosely packed celery leaves are spread onto a baking tray and baked at 160°C for 20 minutes, or until they’re dried and crispy. This makes it easier to grind them and mix with the salt and fennel seeds. In the final 5 minutes of cooking time, add 1 tsp of fennel seeds. Roasting them releases the aromatic oils and brings out the flavour of the seeds. Cool the celery leaves and fennel seeds before transferring the mixture to a spice grinder or small food processor. Now for another key ingredient – salt. You’ll need ¼ cup of sea salt flakes to add to the mixture, then process until finely ground. Keep the seasoned salt in a dry, airtight jar or container in the pantry.

How to use celery and fennel salt

This flavoured salt can be used like regular salt, but adds an extra layer of flavour. Apart from using it in cold salads, you can also sprinkle it in creamy sauces and dishes for a distinct brightness. A classic mayonnaise gets a tasty lift from celery and fennel salt seasoning before spreading on sandwiches and rolls like this egg-and-salad roll. You can also use celery and fennel salt on creamy soups like cauliflower soup and creamy mushroom and fennel soup, and elevates this celery soup recipe with fennel and potato to an even greater flavour level. Or simply sprinkle the seasoned salt over roast potatoes, roasted vegetables and fish and chips – even popcorn!

Now get cooking

For more fresh fennel ideas and celery dishes, start with our no-waste chicken salad with celery and apple recipe – it uses up the stalks as well as the leaves for texture and crunch. If you’re in need of a refreshing side, try our celery and blue cheese salad, or this bright apple, fennel and rocket salad. Pickled fennel is a punchy addition in this pulled chicken sandwich, and a whole fennel, bulb and fronds is used in this winning chicken and fennel rigatoni salad.