A member of the carrot family, native to India/China and cultivated in France, celery seed is often an overlooked gem in the modern spice rack. With a scent and flavor profile similar to fresh celery, these tiny seeds can enhance many dishes with their grassy, almost hay-like flavor. They are a wonderful addition to many traditional “warm weather” dishes common in North American cuisine.
Characteristics
Celery seed, the dried fruit of *Apium graveolens*, is essentially a more intense, concentrated version of fresh celery. It has similar aromas and flavors but lacks the “fresh” taste. The green, grassy notes of fresh celery are replaced by more prominent sweet and citrusy qualities. There are several regional varieties of celery, with the most common being French or Indian. Known historically as “smallage,” celery has thick, distinctive pale green stalks and a leafy top. Its stable root system makes it a reliable grower in the right conditions. The plant thrives both in cultivated gardens and in the wild, and both varieties are edible.
Celery seeds, which contain the essential oil apiol (identical to that of fresh celery), can range in color from light tan to medium or greenish-brown.
Common Uses
Celery seed is widely used in Mediterranean, European, and North American cooking. It’s particularly useful in pickling solutions and pairs beautifully with dill to create flavorful sandwich sidekicks. The seeds also work well in sausages, salad dressings, and soups, and can even be found in certain breads and crackers. Tomatoes, with their sweet and fresh flavor, pair nicely with celery seed, especially in cool, refreshing summer salads or side dishes. In some cultures, the seeds are used as a simple condiment—celery salt, a combination of the seeds and coarse salt, can be used as a substitute for table salt and as a seasoning for savory dishes and cocktails like the Bloody Mary.
Celery, in its entirety, has been used decoratively (woven by the Greeks into funereal garlands) and medicinally for thousands of years. The plant is said to have restorative and anti-inflammatory properties, often used to treat arthritis, cystitis, and pain associated with urinary tract infections. Celery seeds have also been used to treat a variety of physical ailments, including anxiety, muscle spasms, inflammation, and loss of appetite. The seeds are known for their diuretic qualities and can help flush toxins from the body. They are also used as a treatment for gout. Interestingly, celery has a somewhat amusing history as an aphrodisiac in Ancient Rome. We’ll leave it up to you to decide what it’s best used for.
Use and Storage
Celery seed is easily found at farmer’s markets and most well-stocked supermarkets. Store the seeds in an airtight container, away from direct sunlight.
When using celery seed, be cautious when adding it to long-cooked dishes like soups or braises. It’s best to add the seeds at the end of cooking, as prolonged heat can draw out bitter flavors.
Use It (How to/where)
- In pickling liquids and brine
- In relishes
- In corn salads
- To season coleslaw or potato salad
- In Manhattan clam chowder and other savory soups
- Paired with fresh tomatoes and cucumbers
- Added to dressings and marinades
- In ground meat for sausages
- Wrapped into a bouquet garni
Recipe Using Celery Seed
Classic Two-Color Cole Slaw
1 small head green cabbage, outer layers removed, halved, and cored 1 small head red cabbage, outer layers removed, halved, and cored ½ cup shredded carrots ¼ cup mayonnaise ¼ cup apple cider vinegar 1 tablespoon celery seed ¼ teaspoon ground white pepper ½ tablespoon salt 4 tablespoons sugar 1 tablespoon grated onion or shallot
Shred both the green and red cabbage as thinly as possible and set aside in a large bowl. In another bowl, mix the mayo, vinegar, onion, sugar, and spices until smooth. Pour the mayo mixture over the cabbage and shredded carrots. Toss well and season with additional salt and pepper if needed. For a creamier dressing, add a bit more mayo after mixing it with the cabbage. Serve well chilled.
