Mix all the dried herbs and seasonings (celery salt through sage) in a bowl. Store in a lidded container, preferably with large holes in the lid. When ready to use, shake the contents to mix the seasoning, then sprinkle to taste on warm popcorn that has been lightly sprayed with cooking spray.

Pour 1/4 cup of yellow popping corn in a large paper lunch bag. Fold the top over a couple of times to seal.

Microwave on high for about 3 minutes, or until most of the kernels have popped.

Season as described above.