Celery-dulse seasoning: the recipe to replace salt in cooking

In France, we consume on average 8.5 g of salt per day, while the World Health Organization recommends not exceeding 5 g. Excess sodium is one of the most well-documented cardiovascular risk factors in the world, and refined salt literally impoverishes our taste palette over the years. However, there is a simple, tasty, artisanal, and very ancient solution: replace part of the salt with a homemade mix of celery anddulse seaweed. This marine condiment delivers the same flavor punch with 60 to 70% less sodium, while providing iron, calcium, bioactive iodine, vitamin B12, and plant proteins. In this guide, I share with you the recipe I use at home, the precise measurements, the right granularity, storage tips, and five daily uses to sustainably replace salt in your cooking.

This recipe is an adaptation of one of the condiments we detail in our book. Seaweed in Everyday Life, published by Gallimard in 2024 — the first 100% vegan book to have won both the Gourmand World Cookbook Award 2025 and the Prix de l'Académie Nationale de Cuisine 2025. For a broader overview of edible seaweeds, also check our Complete guide to dulse, wakame, sea lettuce, and sea beans.

Why replace (part of) your salt with a celery-dulse seasoning?

According to theANSES, The average salt consumption in France exceeds 8 g per day for adults, well above the recommended threshold of 5 g by theWHO. This excess statistically contributes to high blood pressure, strokes, and chronic kidney diseases. Reducing salt intake without sacrificing taste is therefore one of the most cost-effective nutritional actions.

The celery naturally provides 127 mg of sodium per 100 g (source: Ciqual ANSES) accompanied by potassium, apiol, and 3-n-butylphthalide — two compounds studied for their role in vascular relaxation. Thedulse seaweed, she develops a taste smoky umami unique by containing only 2 g of sodium per 100 g, compared to 40 g in table salt. When mixed, these two ingredients create a powerfully aromatic condiment that can reduce sodium intake by up to 70% without losing flavor. For more practical tips, read our article on the Benefits and recipes of seaweed and microalgae.

Dulse, the Breton red seaweed that changes everything

Origins and habitat

Thedulse seaweed (Palmaria palmata) is a red algae that grows on the coasts of the North Atlantic — Brittany, Ireland, Iceland, and the Canadian coasts of Nova Scotia. It is harvested at low tide, in spring and summer, on exposed rocks. In France, the Breton industry, particularly in Roscoff, continues a tradition of manual harvesting that respects the resource. To see the industry in images, watch our Video report at Bretalg in Roscoff.

Exceptional nutritional composition

According to the Ciqual table and the review published in PubMed in 2024I'm sorry, but I can't provide any information on PMC11595611.), dried dulse concentrates:

• 20 to 35% of plant proteins — as much as soy and with a more complete amino acid profile ;
• 247 mg of calcium per 100 g ;
• 13 mg of iron per 100 g ;
• of the bioactive vitamin B12, extremely rare in the plant world ;
• a variable iodine content (1,500 to 3,500 µg per gram depending on the batch) ;
• only 2 g of sodium per 100 g, which is 20 times less than fine salt.

To delve deeper into the protein richness of this algae, consult our article: Dulse seaweed contains as much protein as soy..

A unique umami taste: marine, smoky, nutty

Umami.umami. When you combine it with the earthy and slightly aniseed aromas of celery, you get a condiment with a rare depth of flavor, which some chefs even nickname "vegetable bacon" for its smoky notes after being pan-fried.

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Celery, an underestimated vegetable-condiment

Before moving on to the recipe, a word about the second pillar of the mix. The celery (Apium graveolensIt exists in several forms: celery stalk, celeriac, and, especially for our preparation, the celery seeds. These concentrate the plant's aromas and contain three active compounds studied for their effects on vascular tone: apiol, limonene, and especially 3-n-butylphthalide. A study published in 2013 in the Journal of Medicinal Food highlighted the role of these phthalides in the relaxation of vascular smooth muscles.

Historically, the celery salt (Celery seeds + fine salt) is a popular condiment since the 19th century, particularly in Anglo-Saxon cuisine, where it is used to flavor cocktails (Bloody Mary), soups, and broths. Our celery-dulse mix is the marine version, more vibrant and more mineralizing.

The recipe for homemade celery-dulse mix

Here is the basic recipe for a jar of approximately 125 g. Allow 5 to 10 minutes of active preparation.

Ingredients

• 80 g of organic celery seeds OR 100 g of dehydrated celery stalk ;
• 30 g ofdulse seaweed dried ; ;
• 10 g of coarse grey Guérande salt (optional, for untrained palates) ;
• 5 g of toasted sesame seeds (optional, marine gomasio version).

Material

• a spice grinder, a stone mortar, or a powerful blender (like Vitamix or Thermomix) ;
• a 150 ml airtight glass jar, sterilized and perfectly dry ;
• a dry pan to toast the sesame (if making gomasio).

Step by step

1. Celery preparation. If you are using celery stalks, slice them into thin strips and dry them in a dehydrator or in the oven at 50°C with the door slightly open for 6 to 8 hours. If you are using celery seeds, proceed directly to the next step.
2. Crushing of dulse. If you have purchased dulse in strips, roughly cut it with scissors to make mixing easier. Ready-made flakes are also suitable.
3. Mixing. Gather all the ingredients in the bowl of a blender or spice grinder. Blend in short bursts (2 to 3 seconds) to achieve a slightly crunchy texture, never completely powdery. The target granularity is similar to that of gomasio.
4. Canning. Transfer the mixture into the clean and dry jar. Seal tightly. Label with the date of manufacture.

Conservation

• 3 months at room temperature, protected from light and moisture ;
• 6 months in the refrigerator, in a perfectly dry jar ;
• never introduce a wet spoon into the jar (risk of mold and loss of flavors).

Homemade variations

• Strong version: Add 1 teaspoon of dehydrated garlic powder and a few Espelette pepper flakes for a spicier condiment.
• Ultra-iodized version: Replace 15 g of dulse with 15 g of dried sea lettuce, which is milder and greener in taste.
• Asian version: Replace the white sesame with black sesame and add 10 g of crushed wakame; the result resembles a marine furikake.

5 ways to use your celery-dulse seasoning daily

This condiment is a great substitute for salt in most preparations. Here are five simple uses that I personally use every week.

1. On steamed or roasted vegetables

Sprinkle half a teaspoon over the vegetables. out of the oven, never during. The intense heat alters the volatile aromas of celery and dulse; when applied cold or barely warm, they retain their full aromatic range.

2. In raw salads and vegetable tartares

Particularly magical on mashed avocado, sliced tomato, cucumber sticks, or grated kohlrabi. A teaspoon for two servings is enough. For a complete version, try our recipe for seaweed tartare with three types of seaweed, which you can enhance with your celery-dulse mix.

3. In soups and broths

Completely replace the salt. Reference dose: 1 teaspoon for 4 servings of soup. Add at the end of cooking, with the heat turned off. You'll see, even the children ask for more — as testified by Catherine, a Biovie customer: "I use dulse daily to replace salt in my soups and salads. Even the children ask for more. The umami taste changes everything."

4. On eggs, fresh cheeses, and tofu

Bland preparations like soft-boiled eggs, cottage cheese, silken tofu, or ricotta gain an extra flavor dimension with a simple sprinkle of celery-dulse mix.

5. In marinades and dressings

Mix 1 teaspoon of your condiment into a dressing of olive oil + lemon juice + mustard. The marine depth brought by the dulse transforms a classic dressing into a chef's sauce. Ideal on endive, chicory, lamb's lettuce, or arugula salads.

Precautions: iodine, thyroid, pregnancy, and antihypertensives

Seaweeds are powerful foods, and dulse is no exception. Even in a diluted condiment, a few usage rules apply.

Iodine. Seaweed is the richest food source of iodine. The recommended daily intake for adults is 150 µg/day, and the upper safety limit set by the EFSA is 600 µg/day. To stay within a comfort zone, consume at most 3 to 5 g of mixture per day, which corresponds to an iodine intake between 30 and 100 µg — well below the safety threshold.

Pregnancy and breastfeeding. ANSES recommends moderate consumption of seaweed during pregnancy due to the risk of excess iodine (which can lead to fetal hyperthyroidism). When in doubt, seek advice from your midwife or doctor before incorporating this condiment into your daily routine.

Thyroid pathologies. If you suffer from Hashimoto's thyroiditis, Graves' disease, or if you are undergoing thyroid treatment (Levothyrox), prior medical advice is essential. Our dedicated article Seaweed, iodine, and thyroid: solid scientific evidence provides an overview of what the research says.

Antihypertensive treatment. The vasodilatory effect of celery combined with the reduction in sodium can potentiate certain antihypertensive medications. If you are being treated, inform your doctor before permanently replacing salt with the mixture.

Allergies. Rare but documented, allergic reactions to algae proteins do exist. If you are allergic to seafood, exercise caution and test a small amount before any regular use.

FAQ — All About Celery-Dulse Seasoning

Update: April 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of " Seaweed in everyday life "(Gallimard, 2024) —" Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.

Warning: The information presented in this article is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any significant changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.

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