Celery seed has a strong celery flavor without the crunch or bulk of the vegetable, and gives off a faint hint of spiciness. Related to the vegetable celery, the little brown celery seed comes from a different kind of celery plant, Apium graveolens. Modern-day French cuisine often incorporates celery seed, as does Cajun cuisine.
Photo Credit: Anna Hattauer
History: Celery seed is a derivative of a domesticated wild plant know as “smallage”. It was used by ancient Greeks and Romans for medicinal purposes. It was also believed to bring bad luck and was associated with funerals.
Origin: Celery seed is mainly produced India and China. While ancient Ayurvedic medicine used celery seed to treat colds, flu, and arthritis, it didn’t make its way onto the spice shelf until the seventeenth century.
CELERY SEED DRESSING
- 1/3 cup honey or agave
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 of an onion, grated
- 1/3 cup vinegar
- 1 cup olive oil
- 1 tablespoon celery seed
- Combine the honey, mustard, salt and onion.
- Add the vinegar and olive oil and beat well till combined.
- Add celery seeds and whisk all together to blend.