What is Celery Seed?
Celery seed is the seed of plant closely related to celery, cultivated specifically for its aromatic, flavorful seeds. It can be found as an ingredient in spice mixes all over the world, and is also available plain in whole and ground form. Like other plants in the Apiaceae family, celery seed has a strong celery like flavor and aroma, with a faint hint of spiciness. Most grocers stock celery seed, and it can also be ordered directly, although consumers who plant to eat it should make sure to order food-grade celery seed.
India, China, and France all cultivate celery seed, which appears to have originated in the Middle East. The small brown crescent shaped seeds are often included in pickling mixes, or added to dressings, soups, breads, and a wide assortment of other foods. Celery seed adds the unique flavor of celery to foods without the bulk or undesired crunch of celery. In many cases, it is used whole so that the seeds explode in the mouth when they are bitten into, creating a burst of flavorful volatile oils. Another plant with a strong celery flavor is celeriac, or celery root, a root vegetable in the same family.
Ground celery seed is used in things like celery salt and other spice mixes. French cuisine often incorporates celery seed, as does Cajun cuisine. The ground seed is also available on its own, so that cooks can make their own spice mixes. Like other spices, ground or whole celery seed should be kept in a cool dry place and used within six months for the best flavor. Ideally, cooks should purchase whole celery seed, grinding it as needed.
It is possible to grow celery seed at home, in any place where celery will grow. Like celery, celery seed requires a long, cool growing season, with partial sun exposure. The plant is not frost tolerant, and it prefers moist, potassium-rich soil. It also requires periodic fertilization, in the form of compost or manure, along with well drained soil.
The appearance of celery seeds can lead to a case of mistaken identity with cumin seeds, because the two look awfully similar. Cooks can avoid this by become familiar with the scent of both spices, and their slightly different shapes. In addition, labeling spices clearly is an excellent idea. Spice labels should include the date that the spice was purchased, so that the cook knows when the spice may no longer be good.
Written by S.E. Smith
