Herb Salt
Cookbook
Page 172
Course: Condiments
Reviews
1 reviews,
average rating 5.0 / 5
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It can't be much simpler than this. I make up a double dose of this whenever I start to run out. Adjust to your own taste, experiment, play around. Lately I've been using ground celery seed instead of dried celery leaves.
Cheaper than store-bought and you know exactly what's in it. Also a good way to use up spices on your shelf rather than letting them go past their use-by date.