• Celery leaves plucked from a bunch of celery stalks
• Sea salt of your choice

Pick the leaves from the celery stalks, keeping only the ones that look healthy and green.  Rinse and dry well, patting them with a clean dish towel.

Arrange the leaves without crowding on one of several baking sheets, depending on how much you have, and slip them into the oven while you’re preheating it for another purpose. Keep an eye on the leaves and remove them from the oven when they’re crisp and dried, but not quite browning yet, 5 to 10 minutes.  Let cool completely.

Transfer the leaves to a large bowl and crumble them with your fingers.  Measure the volume of crumbled celery leaves you’ve obtained, and combine with one to one and a half times the volume of salt.  Transfer to a jar with tight lid for keeping.