While doing this batch, I saw quite a few websites that talked about grinding the celery and mixing with salt to make celery salt. That's something I'd like to try in the future. I need to get a new grinder for spices before I can, though.
Edited 12/18/11 to add permalink to celery salt post:
After trying a few different methods, this is the one I've settled on as liking the best. It gives the best color, although it takes a longer amount of time.
- Wash celery well.
- Cut off leaves and wide root ends
- Slice celery into 1/4" slices (crosswise)*
- Put slices into bowl of cold water if processing a lot.**
- Just before loading dehydrator, soak celery in 6 cups of water with 1 tablespoon of baking soda for 5 minutes.***
- Drain and load dehydrator trays.
- Dry at 110°F until celery breaks easily, 16-18 hours.
*This is the size with which I like to cook. I've seen directions for 1" slices and have considered doing that for putting under roasting meats; however, I've not done it so far.
**How much you process depends on the size of the celery, your stamina and dehydrator. It took 3 bunches of medium celery to fill 6 trays for my Nesco dehydrator.
***Do this in batches if you don't have a huge bowl.