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.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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