Step 1

Separate Ribs

Step 2

Wash well

Step 3

Chop into bite sized pieces or rough chop in a food processor

Step 4

Blanch for 4 minutes, then dunk into ice bath to stop cooking process. This is an optional step, but will make the texture better and keep color longer.

Step 5

Dehydrate at 125°F / 52°C for 6-10 hours

Step 6

Cool to test: Should be hard, not spongy, and darker when dried.

Step 7

Condition

Step 8

Store in an airtight container for up to two years.

Step 9

Place celery pieces into a coffee grinder or bullet blender

Step 10

Pulse until celery is in tiny pieces

Step 11

Grind for 30 second intervals until powdered.

Step 12

Condition powder by placing on lined cookie sheets in a warmed but off oven for fifteen minutes

Step 13

Store in an airtight container for 6-9 months.