I have always been a big fan of veggie salt.  It was an item in the house when I was a kid, and I have been a loyal purchaser.  Veggie salt is fantastic to spice up cottage cheese, eggs, avacado or any other place that you might use salt.

This winter, we were still getting a CSA share with tons of veggies in it.  Being pregnant and ill, we were not able to eat all the vegetables that we were getting from the CSA, and many of them were veggies I was not familiar with.  We were getting a lot of celery root, greens and rapini.  In a desperate attempt to try to use all of these things, I decided to try something different.  I searched the Internet for resources that would help me be able to make veggie salt, but for the first time ever, I was unable to find one single thing.  I decided it was time to go of into experiment land.

I had on hand a  few bunches of rapini, a bunch of kale, some carrots from the garden, my overwintering spinach (which turned out to be a lot) and two celery roots.  I chopped everything up really fine and put it in the food dehydrator.  I dehydrated the heck out of everything.  Most of it was greens, so as soon as it becomes paper like and breaks easily, it is ready.  The celery root was a little more difficult as were the carrots.  I eventually got them all to the consistency that would allow me to turn them to veggie salt (you want them DRY).

When everything was dry, I threw it all into the food processor and processed it until it was pretty fine.  Some of the celery root didn’t process down very well, so after processing it for a while and realizing that it all wasn’t going to turn into a powder, I put it through a sieve to take out any big chunks.  It made about 3/4 of a quart of powder.  I then added 1/3 of a cup of salt and 1/4 cup of oregano, thyme, rosemary and basil.  The final touch was about 1/2 cup of onion powder.

The veggie salt is fantastic.  You should try making this.  These veggies were going into the compost if I didn’t get really creative, and now I have a bunch of veggie salt that I can put on anything that I want.  It sure is tasty, and it doesn’t look to bad either.  This is one more place that I got creative and saved money from our budget while making something useful and tasty.

I apologize that this is not an exact recipe.  I am sure that you could mix and match the ingredients involved in the recipe.  These were things I happened to have on hand that I needed to use up.  I find that each ingredient has added their own flavor and the combinations of veggies you could use are limitless.