I have not tried this but I thought I would share. I guess I should be grateful I don't have dandalions in my yard.
http://recipesforyourbodyandsoul.blogspot.com/2013/02/baked-dandelion-chips.html
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Grace, thanks for posting - it is a reminder that any green can be made into a chip! We are getting into the warmer weather now so I'm going to sundry some of my kale.
Sundrying is ease here - Usually takes about 6-8 hours in direct sun. I put the prepared leaves in a old metal cake pan (heats up faster). Because it is old I line it with syran wrap or you could use aluminum foil, cover with a paper towel or picnic net 'thingy' (to keep the bugs and birds off) and let the sun do the work for you.
Jeff, what brand of salt substitute do you use? I bought some at the store and it tasted like metal. I thought of making my own but have not tried it yet. Do you have a favorite recipe for salt substitute?
Catherine, great way to repurpose old cake pans, I already have a bunch of them.
Edit for clarity - salt is salt. You can find substitute salts or low sodium salts but those are oddities in themselves. Celery salt has unique flavor but helps salt go further as celery has a salty flavor normally. So a simple recipe would be something like three parts salt one part celery which reduces your salt intake. Celery salt recipes are a google away.
Got some stats on the sodium content of celery in multiple forms-- each of these measurements are for 1 teaspoon
Celery Seed, dried - 3 mg.
Celery Flakes (dried leaf and stalk) 9 mg.
Celery, fresh raw, minced 2 mg.
Celery Salt (two ingredients salt is the first one and celery, dried is the second) 1,160 mg.
that sounds right. Celery salt is salt and celery. The actual celery just tastes salty and is a way to cut the total sodium content. I think we're on the same page.
I also didn't know there was such a thing as red celery. cool
The red celery is cool Brian. I decided to grow it last year, did well and reseeded itself this year! The stalks are red (like rubarb) while the leaves are green. The growth pattern is more open so you can harvest - starting from the outside - individual stalks for your meal rather than have to harvest the whole bunch. I'm hooked, although I did replant a standard organic celery I got at one of the markets and it is regenerating nicely.
And yes the whole deal about celery besides its natural sodium content is it makes food taste like there is salt. In a lot of ways that is the point about herbs - they bring the best flavor out of the food they are prepared with :-)
Brian, question - to you mean celery leaf or celery salt or celery seed?
Celery Salt does have salt/sodium added to it. Celery leaf or celery seed as you note has a natural high sodium content and makes food taste like it is salted. In McCormick's "Celery Salt", salt is the first of the two ingredients.
well, I'm not 100% sure there's a tangible difference. There is still salt in the final product. The key is to reduce to total salt by a percentage by subbing a celery product. I suppose if we went Alton Brown on the thing we'd discover that subbing Celery parts really isn't changing the chemical structure of the end product, but I'm not really sure honestly.
Good question.
Brian, I grow red celery in my garden and it is even higher in sodium (by taste) than the green (also contains lycopene :-) but you have me curious about the sodium in regular celery leaf, celery seed and the celery salt - going over to the nutrition database to check it out :-)
Grace...not sure how "naturally" healthy a high amt of oil se, along with salt is, but these are some very interesting recipes....I might substitute some more "salt substitute" natural herbs & as little as oil as possible. But great forward ! :) Love these ideas; thank you for sending on !
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