delishytown:

Home Grown Spices

If you grew fennel or celery in your garden this summer, your plants are most likely flowering just about now. If you let them set seed, you’ll have organic celery seed and fennel seeds to cook with all winter long. I like to grind up some of the celery seed with kosher salt to make my own home made celery salt. I use it in soups, stews, salsa, just about everything savory, not just on Chicago dogs.

I harvested these seeds into a bowl, then rinsed them and strained them through a colander lined with a coffee filter. Then I spread them on a cookie sheet to dry. They take a few days to a week to dry, depending on how dry it is where you live. Put them in spice jars and enjoy. I also like to put the jars in the freezer for a day or two to kill any tiny insect eggs that might have made it past the wash phase.