Celery seed for celery

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Crushing whole spices and seeds just before cooking releases essential oils, creating a robust and fresh spice flavoring. While electric spice grinders are valuable, you may not have one handy in a moment of need. There are a few alternate methods of crushing spices without an electric grinder, and the necessary tools are simple, nonelectric devices that you may already have in your kitchen.

Mortar and Pestle

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Place the approximate amount of the whole spice or spice seeds needed into the cup of the mortar.

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Grind the fatter end of the pestle into the spices with a forceful downward twisting motion. Mortars have a rough inner bowl texture, which helps increase grinding speed and ease through increased friction.

Laura Beth Drilling/Demand Media

Measure out the appropriate amount of crushed spice needed for your recipe with a measuring spoon.

Microplane Grating

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Hold a microplane grater upright by the handle and over a small plate. The grater base should be directly on the plate, with the hand holding it pressing gently downward to keep it from moving.

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Run the whole spice down the length of the teeth on the grating side of the microplane grater. Do this slowly, so as not to accidentally run your fingertips along the teeth of the grater. Repeat this movement until there is not enough whole spice left to grate comfortably or safely.

This method will only work with larger whole spices, such as nutmeg. Do not attempt this with smaller spice seeds, such as mustard or cardamom seeds.

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Measure out the appropriate amount of grated spice needed for your recipe with a measuring spoon.

Pepper Mill

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Unscrew the top of your empty pepper mill and remove it.

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Clean out the empty pepper mill with warm water and dish detergent. Given the difficulty of getting a dishcloth down inside of a pepper mill, you may need to simply fill the pepper mill with soapy water and swish it around, followed by a clean water rinse. Allow sufficient drying time.

Laura Beth Drilling/Demand Media

Place the spice you wish to grind into the pepper mill. Varieties of peppercorn and small spice seeds work best in a pepper mill. Large whole spices will not be grindable in a pepper mill, and may break the grinding mechanism located in the base.

Laura Beth Drilling/Demand Media

Secure the top of the pepper mill back on, hold the pepper mill over the food you’re preparing, and twist the top to activate the grinding mechanism.

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Last Week

Cumin

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  • Celery Salt and Celery Soda

I know, I know, last week I gave you cumin and lamb, and this week I’m tossing you celery seed? All I ask is that you hear me out and let me try and convince you that this spice deserves a couple ounces of your cabinet space. Celery seed isn’t a flavor powerhouse by any means, but it’s a surprisingly versatile spice and is one of the most convenient ways to deliver a recognizable flavor to a dish.

Many spices taste like complex blends of flavors, especially when used in combination. Celery seed, on the other hand, tastes exactly like celery. Which means that your tasters won’t be musing on “hints of licorice,” but will know full well what’s there. And there are many times when that’s just what you want. After all, celery is grassy, a little sweet, slightly bitter, and adds a pleasant chlorophyll taste to whatever it touches.

Celery has been used in aromatic blends for centuries, such as in French mirepoix, a 2:1:1 ratio of onion, carrot, and celery that instantly smells like the best chicken soup ever when it hits hot olive oil. It also rounds out the Cajun aromatic trinity with onion and bell pepper, where the slightly bitter celery and bell pepper transform a dish. While celery and celery seed on their own can be a little harsh, leaving the mouth feel somewhat soapy, they’re in several classic flavor combinations worth acknowledging and exploring, and wherever you’d use celery, you can use celery seed instead.

While tasting very similar, celery seed has some distinct advantages over celery stalks. How many times have you bought a bunch of celery to use a few stalks and have the rest rot in your fridge? Or not bought it at all to avoid the inevitable waste? Whole celery seed lasts years and can be used only a tiny pinch at a time. It’s not a perfect substitute for the stalk, but it’s certainly better than no celery at all.

Celery seed also imparts flavor without any of the accompanying fibrous chunks that many find unpleasant. Celery stalks retain their stringy quality when cooked, which can detract from delicate dishes like soups. Celery seed, on the other hand, marches on without these problems. If you’re running short on celery or just don’t want to buy it in the first place, add a pinch or two of celery seed and you’re set to go. A note on use: in anything but a pickle brine, be sure to grind it. The seeds are so small they feel like sandy grit if left whole. But as you’ll probably only be using a little at a time, it’s worth buying the whole seeds and grinding as needed for the longevity of flavor.

If you’re into making your own pickles, celery seed is your natural friend. It adds a distinctive heady flavor and aroma to salty, sour brines, and works best with cucumber pickles. With barbecue season fast approaching, do keep celery seed in mind: it’s a common addition to potato salad (again, it’s the grassy compliment to pickles), barbecue sauce, and spice rubs for grilled or smoked meat.

The humble celery seed is just waiting to be used in countless sophisticated flavor combinations. When used in small amounts with considered flavor combinations, it adds refreshing vegetal sweetness that easily cuts the otherwise overpowering richness of some dishes, without all the fuss of the actual vegetable. Now isn’t that worth exploring?

  • Celery Salt and Celery Soda

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I really don’t know why I haven’t been making my own celery salt for years? It’s so simple!

All you need is salt and celery seed powder; OR you can buy celery seeds and grind them yourself (Way more fun!). My mom got me a mortar and pestle for Christmas so I bought celery seeds and ground them myself. A coffee grinder would work too, though I highly recommend cleaning the grinder thoroughly before your husband uses it again. We had an experience with dried hot peppers from the garden a few years ago, and…!

Celery seeds before I ground them up.

The measurements are 2 parts salt to 1 part celery seed powder. If you don’t use much celery salt you could use teaspoons. I used 2 tablespoons of salt and 1 tablespoon celery seed.

Put it in a salt shaker or old spice container and shake it up(make sure to label it).

Now you are ready to use it in any recipe calling for celery salt. I love using it in potato salad, deviled eggs, and chicken soup. What do you use celery salt in?

Homemade Celery Salt Author: Sufficient Acres Recipe type: Seasoning Prep time: 2 mins Total time: 2 mins Serves: 3 Tablespoons Ingredients

  • 2 Tablespoons salt
  • 1 Tablespoon celery powder

Instructions

  1. Mix together and store in a salt shaker or old spice container.

3.5.3208

It’s the little things that make life BIG.

Celery Seeds: A Surprisingly Potent Spice

Celery seed does not come from celery. It comes from a wild ancestor of the celery plant sometimes called smallage, lovage or Chinese celery. Celery along with its ancestor plant is in the same family as parsley and the carrot. These plants originated in the Mediterranean region.

Both the leaves and seeds of the celery plant were widely used by the ancient Greeks and the ancient Romans. In both cultures, they used the seeds as medicine. There are texts that show celery in use before 850 BC.

Aulus Cornelius Celsus was a doctor and Roman medical writer. He wrote that celery seeds should be prescribed for pain relief. The ancient Chinese and Japanese people also believed celery seeds to have medicinal value.

Ancient Indian practitioners of Ayurvedic medicine used celery seeds to treat a range of health issues. These issues included water retention, pain and liver ailments.

Only in the 19th century did people start to use the seeds for cooking. Early North Americans would use them mainly to flavor pickles. These days, most celery seed comes from China but India and France are major producers as well.

Celery seed flavor profile

Celery seeds have a strong flavor that some people describe as bitter. The celery seed flavor is reminiscent of celery’s unique flavor but considerably more potent. In fact, celery seeds have a stronger flavor than any other part of the plant.

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Celery seed from India has a mild lemony aroma; the aroma of French celery seed is more herbal with sweeter citrus notes.

Celery seed health benefits

Celery seed delivers a variety of health benefits. Its benefits are due to the multitude of nutrients it contains. Those nutrients include:

  • Phytochemicals: These are compounds that help to protect health. Among the phytochemicals in celery seeds are limonene, coumarin and apigenin. These phytochemicals are thought to benefit health by fighting inflammation. Inflammation increases an individual’s risk of developing cancer, heart disease and other health problems. The seeds also have a pthalides, which is another type of anti-inflammatory phytochemical. The distinctive aroma of celery seeds comes from these pthalides.
  • Minerals: A single teaspoon of celery seed provides 35 mg of calcium and 0.9 mg of iron. The calcium content is relatively small compared to the 1 gram needed daily but is still significant given the small amount of celery seeds. The iron content is more than a third of what an adult male needs and about 16 percent of what an adult female needs. A tablespoon of celery seeds also provides 0.5 mg of manganese. In other words, it provides almost a quarter of the amount of this mineral that an adult male needs on a daily basis. It also provides more than a quarter of what an adult female needs.
  • Flavonoids: Celery seeds are rich in flavonoids. Flavonoids are antioxidants that provide pigmentation in plants and that may prevent damage to cells.

Celery seed is used to treat conditions like:

  • Arthritis
  • Gout
  • Muscle spasms
  • Anxiety
  • High blood pressure
  • Studies also show that celery seeds are an effective mosquito repellant.

Common uses of celery seeds

Celery seed is a popular ingredient in various dishes in Europe and North America. They are used to flavor salad dressings, soups and pickles along with coleslaw and bread. Ground celery seed (celery powder) is often used in various types of sausages including knockwurst and salami. In India, celery seed is sometimes added to curries and to chutneys.

Photo by Howcheng (Own work) , via Wikimedia Commons

Saving Celery Seeds – How To Harvest Celery Seeds

Celery seed is a common kitchen staple used in salads, dressings and other recipes. It is available in supermarkets but think how much more flavor the fresh seed from your celery would hold. Saving celery seeds just requires a little timing and knowledge of the life cycle of this plant. Here are some tricks on how to harvest celery seeds, allowing you to capture the intense flavor of the spice when fresh.

Celery Seed Harvesting

Celery seed has a long history of use as a medicament and spice. As an herb, it was thought to help with digestion and appetite, cure colds and flu, enhance liver and spleen health, treat arthritis and even help reduce water retention. Today, it is primarily used as a seasoning. When you know how to save celery seeds properly, fresh seed can last for up to 5 years. That is a long lived product in the spice cupboard that doesn’t cost a thing and may enhance your health.

Celery is a biennial plant. That means that it won’t flower until the second year and you certainly can’t start harvesting celery seeds until then. During the wait for seed bearing flowers, you can harvest the flavorful stalks, just don’t take the central stalk which is where the flower will form.

In the second year, the central stalk will thicken and an umbel, or umbrella shaped flower, will appear. The umbel is created out of numerous tiny florets on short stems. Each floret is a tiny white flower that collectively creates a burst of stars. Bees and butterflies are quite taken with the blooms, which resemble Queen Anne’s lace.

As time marches on, the white petals will begin to fall off and the ovary will swell. This is where the seed is developing.

How to Harvest Celery Seeds

Wait until the seeds dry and turn tan to brown before celery seed harvesting. The swollen ovaries develop a carapace that is hard when ripe and the color deepens. The seeds will have vertical ridges around the edges that are lighter in color than the rest of the seed.

You know it is time to harvest when the seeds fall off at the slightest touch or breeze. Harvesting celery seeds with the most flavors relies upon careful observance to ensure the seed is ripe.

When the flower head is dry and the individual seeds are hard and dark colored, cut the bloom carefully and shake the seed into a bag. Alternatively, bend the flower stalk into a bag and shake. This reduces the seed lost during cutting the head.

Once celery seed harvesting is finished, it is time to store the seed to preserve the freshness and flavor.

How to Save Celery Seeds

To save whole seeds, pick out any flower debris and make sure seeds are dry before packing them into a container. Place seeds in a glass container with a tight fitting lid. Label and date the seeds.

Store the seeds in a cool, dark location for up to 5 years. Most cooks use celery seed whole but you can also choose to grind it. Use a coffee grinder or mortar and pestle to make fresh ground celery seed, which disperses more evenly in a dish.

Saving celery seeds from the garden is a great way to harvest the natural, fresh flavors of the seasoning and tastes more intense than previously jarred seed from the store. Keeping those celery plants into the second year still provides you with tender peripheral ribs for fresh eating as well as the starry burst of flowers. Harvesting celery seeds is just another boon in the life cycle of the humble celery plant.

Used in Ayurvedic medicine to treat colds, flu, water retention, poor digestion, arthritis and disease, celery seed has been part of holistic health for thousands of years. What is it used for today? It’s commonly used to help the body eliminate water through urine, treat arthritis and gout, reduce menstrual cramps, decrease inflammation, and lower blood pressure.

This tiny miracle seed comes straight from a celery plant called smallage but cannot be harvested until the second year of development. The celery plant produces a valuable celery seed essential oil, which is often used in the perfume industry — and which also contains a powerful chemical compound called apiole. Celery seeds are well-known in cooking as a spice, both whole and ground, which do more than just add flavor to dishes — they also have amazing effects on health.

Can You Eat Celery Seed? Celery Seed Benefits

  1. Helps Regulate Blood Pressure
  2. Offers Antiseptic Properties to Help Preserve Food
  3. Can Alleviate Symptoms of Arthritis and Gout
  4. Offers Antibacterial Benefits and Fights Infection
  5. May Help Reduce Pain Associated with Menstrual Cramps

1. Helps Regulate Blood Pressure

According to a study conducted at Mashhad University of Medical Sciences in Iran performed on rats, the effects of different celery seed extracts on blood pressure may offer positive results.

In the study, blood pressure and heart rate were monitored on rat subjects that were administered celery seed extracts. The results indicate that the celery seed extract helped lower blood pressure. It also increased heart rate in hypertensive rats. Ultimately, researchers concluded that celery seed extract offers antihypertensive properties and therefore could benefit those struggling with blood pressure regulation. (1)

2. Offers Antiseptic Properties to Help Preserve Food

If an all-natural preservative exists, why not use it in instead of unhealthy options? Celery seed may be the perfect answer. India is one country that knows this all too well since people in India have been using this spice, among others, for hundreds, if not thousands, of years to preserve food.

The University College of Science’s Department of Biochemistry in India analyzed 35 common Indian spices. Among the spices researchers surveyed were celery, clove, cinnamon, bishop’s weed, chilli, horseradish, cumin, tamarind, black cumin, pomegranate seeds, nutmeg, garlic, onion and tejpat.

What researchers found was that these common Indian spices “have potent antimicrobial activities against the test organisms Bacillus subtilis (ATCC 6633), Escherichia coli (ATCC 10536) and Saccharomyces cerevisiae (ATCC 9763). The results also establish the traditional use of spices as food preservatives, disinfectants and antiseptics.” (2)

3. Can Alleviate Symptoms of Arthritis and Gout

The focus of a study out of Australia was to establish if the use of functional medicine, such as a nutraceutical, could help reduce inflammation associated with arthritis and gout. Indian celery seed extract was administered to rats and combined with the New Zealand green-lipped mussel. The results found that it was useful in reducing the inflammation in those rats with arthritis and gout. (3)

According to another study published in Progress in Drug Research, celery seed extract was found to be as effective as ibuprofen and aspirin in reducing inflammation-causing arthritis. Additionally, the study believes that celery seed is a positive option since it does not seem to interact with any existing drugs; therefore, it may be a great choice of therapy for many inflammatory-related diseases. (4)

4. Offers Antibacterial Benefits and Fights Infection

Celery seeds, scientifically known as Apium graveolens, have been used for hundred of years due to their antibacterial benefits. Researchers from Sheffield Hallam University’s Biomedical Research Centre in the U.K. examined “a crude alcoholic extract of celery seeds” to test its effects against H. pylori and other bacteria. These lab results showed the extract exhibited potent antibacterial effects, leading researchers to conclude it “may be suitable for further investigation as a potent agent for treating H. pylori infections.” (5)

5. May Help Reduce Pain Associated with Menstrual Cramps

Celery seed may help with muscle spasms and PMS symptoms, such as menstrual cramps. Some research indicates that celery seed, anise and saffron may help reduce pain and length of discomfort during menstruation. (6)

A randomized, double-blind, placebo-controlled study published in the Journal of Midwifery & Women’s Health examined the effects of an herbal drug containing celery seed, saffron and anise extracts compared to mefenamic acid and a control on dysmenorrhea, a condition that results in painful menstrual cramps.

There were 180 female students from Isfahan University aged 18–27 who participated. They were divided randomly into either the herbal drug group, mefenamic acid group or placebo group. After examining the results after two to three months, it was concluded that both mefenamic and the herbal drug “effectively relieved menstrual pain as compared with the placebo,” while the group treated with the saffron/celery seed/anise extract reduced pain significantly more than the mefenamic acid. (7)

Celery Seed Nutrition

One tablespoon (about six grams) of celery seed contains about: (8)

  • 25.5 calories
  • 2.7 grams carbohydrates
  • 1.2 grams protein
  • 1.6 grams fat
  • 0.8 gram fiber
  • 0.5 milligram manganese (25 percent DV)
  • 2.9 milligrams iron (16 percent DV)
  • 115 milligrams calcium (11 percent DV)
  • 28.6 milligrams magnesium (7 percent DV)
  • 35.6 milligrams phosphorus (4 percent DV)
  • 0.1 milligram copper (4 percent DV)
  • 0.1 milligram vitamin B6 (3 percent DV)
  • 91 milligrams potassium (3 percent DV)
  • 0.5 milligram zinc (3 percent DV)

Celery seed also contains some vitamin C, niacin and selenium.

Where to Find and How to Use Celery Seed

You can find celery seed online or at most any grocer. Going organic is important to ensure the best quality.

The celery plant is slender and stands about two to three feet tall with three to five segmented leaves and flowers with small white petals. The seeds are found inside the flowers and are small, tan to dark brown and have a strong yet pleasant smell.

As noted, celery seed is commonly used in cooking. It is an ingredient in lots of dishes from sauces to pickles. You can eat celery seed, but for some people, it may cause an allergic reaction and is not advisable for anyone who is pregnant or nursing. If an allergy is not a concern, it is an amazing option for numerous dishes, sauces, soups, stews and for making dill pickles.

Popular in fresh tomato and vegetable juices, soups and stews, pickles, dressings, slaws, breads and even meats, such as salamis and corned beef, celery seed is a great option to add some deliciously distinctive flavor. Of course, it has forever been popular in the Bloody Mary cocktail.

Curries, pickles and chutneys are popular foods with the North Indians and Bengalis containing celery seed. A blend using turmeric, sage, cumin, ginger and celery makes for a great seasoning on chicken as well.

Celery Seed Recipes + Celery Seed Options

As noted above, dill seed is an option as well as chopped celery leaves if you need to avoid celery seed, but if you can tolerate this amazing seed, it has no shortage of options in recipes. Try this one to start:

Simple Garlicky Celery Seed Vinaigrette

Serves: 8

Total time: 15 minutes

INGREDIENTS

  • 2 small garlic cloves, minced
  • 1.5 teaspoons pan-toasted halved celery seeds
  • 3 tablespoons apple cider vinegar with the mother
  • 1/8 cup olive oil
  • 1/8 cup sesame oil
  • ⅛ teaspoon sea salt
  • 2 heads green leaf lettuce, around 2 pounds total, torn into small pieces
  • Thinly sliced raw fennel
  • Fresh orange segments, chopped into small pieces

DIRECTIONS:

  1. In a medium bowl, mash garlic into a paste.
  2. Add the sea salt, celery seeds, olive oil and sesame oil.
  3. Whisk together, blending well.
  4. Add lettuce and fennel to the bowl, and toss to lightly coat.
  5. Add orange segments and gently toss.
  6. Serve immediately.

Here are a few more celery seed recipes to try:

  • Green Asparagus Soup with Celery Seed and Toasted Hazelnuts
  • Celery Seed Dressing
  • Celery Seed Chicken

History

Of course, you can’t quite talk about the history of celery seed without a mention of celery. Celery (Apium graveolens) is thought to be the same plant as selinon, which was mentioned in Homer’s “Odyssey” in about 850 B.C. For us, it comes from the French celeri. Once called wild celery or smallage, it grows in wet places throughout Europe, the Mediterranean, Asia Minor, the Caucasus and southeastward toward the Himalayas. It is believed to have come from the Mediterranean area and is noted in Chinese writings after Christ.

Smallage (Apium graveolens) is actually a member of a large family of plants commonly called the carrot or parsley family (Umbelliferae or Apiaceae). Additionally, the eponymous carrot and parsley, dill, coriander, fennel and parsnip come from this family. The celery seed that we cook with is harvested from this type of celery and is mostly produced in Europe and India, with some in California.

From what we can tell, the oldest record of the word celeri was found in a ninth century poem written in France or Italy, referencing medicinal uses. (9, 10)

Precautions/Side Effects of Celery Seeds

Are celery seeds safe to eat? For most, yes, but did you know that they are not far behind the sensitivity often caused by peanuts? Celery can caused some fairly severe allergic reactions so take caution if you think you may have a sensitivity. For those who could be affected, it may cause potentially fatal anaphylactic shock.

Celery root, or celeriac, may contain more allergens than the stalk, but the seeds contain the highest levels of allergen content. Also, an allergic reaction could be triggered by eating foods that have been processed with machines that have previously processed celery. This seems to be a bigger problem in areas that produce celery seed, such as Central Europe, and they are required to include this information on their labels. (11)

If you are pregnant or nursing, take extra precautions. While celery is not bad for you, some parts, such as the seed, may be. Stay away from celery seeds; they can lead to uterine bleeding and possibly contractions sooner than you desire.

Final Thoughts

  • Used in Ayurvedic medicine to treat colds, flu, water retention, poor digestion, arthritis and disease, celery seed has been part of holistic health for thousands of years.
  • Research shows that celery seed benefits include helping regulate blood pressure, providing antiseptic properties to help preserve food, alleviating symptoms of arthritis and gout, combating bacteria and infection, and potentially reducing pain associated with menstrual cramps.
  • You can use celery seed in a variety ways, from perfume to a variety of dishes, but be aware that celery seeds can be highly allergic to certain people and should be avoided by pregnant women.

Read Next: 9 Chia Seeds Benefits + Side Effects

Celery Seed
© Denzil Green

Celery Seed doesn’t actually come from the same celery plant that we eat.

The ancestor of celery is a plant called “Smallage” or “Wild Celery.” It is still grown in its own right in Asia, where they prefer the stronger flavour. From Smallage, two descendants evolved with the help of man. “Stem Celery”, the celery that we eat for its stalks, and “Celeriac”, the celery that we eat for its roots.

The seeds are taken from Smallage. Smallage produces white flowers in its second year, and then seeds. One acre of plants will produce around 500 pounds (225 kg.) Reputedly, it takes 760,000 seeds to weigh 1 pound (450g.)

Very little seed is produced in North America; most is imported from Asia.

Celery seeds are brown and very small in size. They have a powerful celery flavour with a tinge of bitterness, so use sparingly.

Celery seed is used in a lot of pickling mixes.

The seed can be purchased whole or ground. When ground, it can be purchased on its own, or mixed with salt to become celery salt.

Substitutes

Instead of buying and using celery seed or salt, consider the tip on frozen celery in the main entry for celery. Or, try lovage seed (though that’s pretty much impossible to get hold of these days, unless you grow it yourself.)

History Notes

The seed was used as a medicine by the Egyptians, Greeks and Romans. It wasn’t used for any cooking purposes until the 1600s.

Celery Seed

What is Celery Seed?

Derived from the Latin word sedano, celery has been used by the Greeks historically as a medicine and as a sign of victory. The Romans were the first to value it as a seasoning, and later it became a delicacy for Italians and French. It was only in the nineteenth century that North Americans began to use celery seed, mainly in pickling solutions. Today Europeans commonly use the leaves for soups and sauces and as a garnish, and the stalks and roots as vegetables or salads. Bengalis use the ground seeds of a related species while the Chinese and Southeast Asians use a local celery leaf to flavor many of their dishes.


Origin and Varieties

Celery seed is native to eastern and southern Europe and the Mediterranean. It is cultivated in India, France, Britain, Japan, China, Hungary, and the United States. The seeds are cultivated from the original wild celery variety. Another cultivated celery variety is eaten for its stalk, leaves, and seeds. Celeriac or celery root, yet another celery variety, is savored for its root.

Spice Description

Celery seeds are tiny globular seeds that are sold whole, slightly crushed, or ground. The leaves, which are light green, are used whole (fresh or dried), flaked, or ground. The stalks or stems and root are sold fresh. Properties: The dried seed is dark brown with light ridges. It has a harsh, penetrating, spicy aroma and a warm bitter taste that leaves a burning sensation. The seeds have a stronger and more intense flavor than the leaf, stem, or root. The French type of celery seed is herbal and sweet with a citrus bouquet, while the Indian type is more herbal with a slight lemonlike aroma. Celeriac root, leaf, and stalk have strong celery, herbaceous, and parsley-like tastes. Ground celery seed is sometimes called celery powder.

Chemical Components

Cooking with Celery Seed

Celery seed is a popular spice in European and North American foods and beverages. The seeds are used in fresh tomato juices, chicken soups, pickles, salad dressings, cole slaw, breads, and meats. Scandinavians and Eastern Europeans add celery seeds and leaves to sauces, soups, stews, and salads. The ground form or extractives are used in salami, bologna, frankfurters, knockwurst, sausages, corned beef, and Bloody Mary drinks. Cooking tends to reduce its bitterness and enhance its sweetness. North Indians and Bengalis add celery seed to curries, pickles, and chutneys. Celery pairs well with chicken, turmeric, sage, cumin, soy sauce, ginger, and vinegar. Celery stalks and roots are not spices but are discussed because they add flavor to many foods and beverages. Celery stalks are braised to give distinct flavorings and crunchy textures. Leaves of celery are chopped and used as a garnish for soups and sauces, while stalks of celery are cut and used to flavor soups, stuffings, and casseroles. Celery root is eaten raw in salads or is cooked and served as a vegetable. In North America, the leaves are added to Creole gumbos and soups. In East Asia and Southeast Asia, it flavors soups, stir-fries, and sauces, and is used as a garnish for Chinese-style rice dishes. Celeriac root is eaten like the turnip—raw, blanched, pureed, stir-fried, or boiled. It provides a clean celery-like flavor and a crunchy texture.
Spice Blends: bouquet garni, gumbo blends, curry blends, stuffing blends, pickling blends, and tomato juice blends.

Celery Seed Substitute

One teaspoon of celery seed equals 2 tablespoons minced celery tops. Other options are dill seed or celery salt (reduce the salt elsewhere in the recipe).

Health Benefits of Celery Seed

Romans used celery seed in herbal tonics as an aphrodisiac, while the Greeks used it in love potions. Celery was traditionally used as a sedative for nervousness or to promote sleep. It reduces swelling and was used to treat gout and arthritis. In India, it was taken as a remedy for rheumatism.

Other Names

Scientific Name

Apium graveolens
Family: Apiaceae (parsley family)

How much celery seed equals 1 cup celery?

Celery seed often will not work as a substitution for celery stalks and leaves. It will depend on the intended use in a recipe. The seeds will impart some celery flavor but will lack the crisp texture and moisture that the green fleshy parts of celery provide, and the uncooked seeds can be hard between the teeth when bitten.

As a rule of thumb, and in an emergency, you could substitute celery seed in soups, casseroles, or some sauces that are enhanced by the flavor of celery. If that is the case, 1 teaspoon of seeds (depending on the freshness of the seeds) could provide similar flavor to a cup of chopped celery.

In most recipes where the fresh, moist, and crisp qualities of celery are needed, you might be better off to just leave that ingredient out, and perhaps add 1 to 3 Tablespoons of liquid (such as water, white wine, apple juice, or chicken broth) to the recipe to replace the lost moisture content. Or consider if chopped bell pepper, onion, carrots or other vegetables might work as a substitute instead.

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This is the best way to keep celery fresh for a really long time! Store your celery using this trick and you’ll be amazed at how long it can last!

If you’re a fan of celery and have struggled in the past with how to keep celery fresh, this little tip may change your life a little bit! Most people need celery for a recipe every now and then. I personally love celery and cream of celery soup is actually one of my favorite foods ever in the world. BUT. Every time I pick up celery, it seems to go floppy and rubbery before I have a chance to use it to its fullest potential. I always have big plans, but really, the window to use up celery while it’s still nice and fresh is only 3-4 days at the most. I usually just end up having to get rid of it. It’s such a shame because celery adds such a nice flavor to so many dishes and it’s such a great snack too!

I didn’t really believe this trick would work when I first heard about it because it seems just a little too good to be true. After testing it out for 3 and a half ish weeks though, I can tell you, that this is one amazing piece of useful information! It actually worked, you guys!

So here’s all you need to do to keep your celery fresh for pretty much the rest of forever:

How to Keep Celery Fresh

First, pick up some celery at the store and bring it home. Use a bit of it for a snack or for a recipe if you need to, or not. It doesn’t make any difference.

Next, grab your handy-dandy roll of aluminum foil and tear off a sheet that’s about 12 inches long.

Now, here’s where there’s a bit of controversy:

I’ve seen it done a couple of ways. Some people like to wrap the entire bunch of celery in the foil, some people like to just wrap the end. I just wrapped the ends because I guess I was being a bit of a slacker. 🙂 I placed my celery back in the half-ripped-open produce bag after that. I’m not sure that the bag was necessary especially being it wasn’t doing much in its state, but I thought I’d let you know just in the spirit of full transparency. 🙂

Discover this delicious home for your fresh celery: The Creek Line House – Veggie Pot Pie With Biscuit Topping

How I Figured Out That This Works!

I stuck the whole thing back in the fridge and forgot about it. We traveled to Virginia for a soccer tournament, then Washington D.C., then back home for a few days, and finally to Michigan for a few more days. After arriving home and being here for a few more days, I decided I would make some stew freezer meals that I could throw in the Crock Pot later and realized that I had that several weeks old celery still in the fridge. I decided that this was the perfect chance to test things out and what do you know? That celery was still perfectly crisp! As crisp as the day I bought it, and maybe even crisper if that’s possible. 🙂

I’ll definitely be doing this from now on whenever I have celery in the house, which will be a lot more often! Have you tried this trick before? Do you have something different that you do to keep celery fresh?

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Whether you buy conventional or organic celery, you should wash celery before you eat it. Washing celery is easy and only takes a few short minutes.

How to Wash Celery

First, break the celery stalk off the bunch. Pull of as many as you need. Then store the celery in it’s original package in the high humidity drawer in your refrigerator. Or check out these other options for celery storage.

The base of the celery stalk probably has some brown-looking streaks on it. This is soil that was trapped in the celery as it grew. You’ll try to get rid of most of that when you wash it off. You probably won’t be eating all the way to the bottom of the stalk, so it’s okay if it doesn’t get sparkling clean.

Run the celery under cool water, and give the stalk a rub with your fingers. Be sure to get all surfaces of the stalk – the inside and outside, all the way from the top to the bottom. Pay special attention to the bottom of the stalk, where the dirt collected. You can use a produce brush to give the base of the stalk a little extra scrub. Produce washes are not necessary.

I wasn’t able to get these two stalks completely clean. I will discard the bottom of the stalks where the staining is. The celery stalks closer to the inside of the bunch are usually cleaner than the few stalks in the outer layers.

When the celery is clean, pat it dry with paper towels or a clean, dry hand towel. Use it right away, or use one of these methods to store it to keep it fresh.

Check out this video about Duda Farms, a celery farm in California for more information about celery.

How do you use celery?

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