| 2 | 2 | 2 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 0 min | 48 |
| 1/4 cup | Celery seed (or leaves (see notes)) |
| 1/4 cup | Salt |
Kosher salt: You could also use kosher (coarse) salt. If you do, use twice as much salt and grind it together with the celery seeds.
Shelf Life: Celery seed has a super-long shelf-life, so you can buy it in bulk. Whole spices typically have a very long shelf-life, while ground ones lose their potency and freshness more quickly.
