4 Best Celery Salt Substitutes

by John Staughton (BASc, BFA) last updated -

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Celery salt substitutes will come in very handy when you open your cupboard to find that this crucial spice is missing.

Celery Salt Substitutes

Celery salt substitutes are quite common and easy to find, although the unique flavor of this spice is difficult to mimic completely. Celery salt is a combination of dried ground celery seeds and fine ground salt. Celery salt is also a classic ingredient in many comforting American foods and cocktails. It is a beloved element in Bloody Mary cocktails, spice rubs for grilled meats and dredges for frying and is a must for a Chicago-Style hot dog. If you’re trying to reduce sodium in your diet or just don’t have this particular blend at home, there are some excellent alternatives that you can use such as celery seed, dill, caraway or fennel seeds, and fresh celery stalks, leaves or roots.

Celery Seed

You can simply buy whole celery seeds and grind them yourself for a stronger flavor and aroma. Use a 2:1 ratio of salt to celery to mimic commercial celery salt. Use a 1:1 ratio for lower sodium levels and a stronger celery flavor. If you want to cut out salt entirely, try a 2:1 ratio of celery seed to onion or garlic powder.

Dill

Use fresh or dried dill, or even dill salt as an effective substitute for celery salt. The flavor is different, and dill is a much more pungent aroma, so cut the amount in half to not overpower the dish.

Caraway or Fennel Seeds

These have a distinctive anise flavor (similar to black licorice). These are great in meat seasonings and salads and on potatoes and veggies. Use a little less so you don’t overwhelm the other flavors.

Fresh Celery Stalks, Leaves or Root

If what you really want is that wonderful celery flavor, try using part of the fresh vegetable. Dice celery leaves and stalks into potato or egg salad, press celery juice and use it in cocktails, or cook celery root with potatoes. The fresh flavor doesn’t need much, if any, added salt and the crunch adds great texture.

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About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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