Celery Leaf Flakes (Salt Free)

Grown, picked and dried right here at Barrington on Green

Most celery leaves end up in the compost bin. Here on our little urban homestead, we think that’s a waste of the best bit. The leaves carry more flavour than the stalks, so we grow our celery in our own garden beds, harvest the leafy tops, and dry them gently into flakes packed with bold, savoury celery flavour.

Nothing added. No salt, no fillers, no anticaking agents. Just 100% celery leaves from our 100 m² patch in the middle of the city, grown without sprays.

How to use them

Stir into soups, stews, casseroles and homemade stock

Mix through potato salad, egg salad, coleslaw and creamy dressings

Sprinkle over eggs, roast vegetables, fish or buttery popcorn

Add to stuffing, meatloaf and savoury pies

Blend with your own salt for a homemade celery salt, made just how you like it

Handy tip: dried leaves are more concentrated than fresh, so use about half as much. In slow-cooked dishes, toss them straight in. For salads and quick dishes, crumble finely or soak for a few minutes first.

Why salt free? You get all the flavour of celery salt while staying in charge of the seasoning. It’s a great choice if you’re watching your sodium, cooking for little ones, or simply like to season your own way.

Storage: keep in an airtight jar, away from heat and sunlight, for the best flavour.

Every jar helps us grow food security in the city, one garden bed at a time. Thank you for supporting a small homestead with big ideas.

Ingredients: Celery leaves (grown at Barrington on Green, Christchurch)

Size: 150ml jar (Net 18g)| Price: [price]