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Celery is rapidly becoming a ‘super food’ that is heralded for its many health benefits. Celery seed is meanwhile likewise highly useful both in terms of health benefits and its many cooking uses! This is one that definitely deserves a place in your spice racks among your baking tools. Grab your apron and let’s learn about this important seasoning.
Celery Seed Origin and About
Celery seed is the dried fruit that comes from the Apium graveolens. In case you think that’s a case of false advertisement, this plant is still closely related to the celery vegetable. In fact, the celery seed itself is a very small and light brown seed that might appear almost like a powder but provides the flavor and aroma that you are already familiar with – of celery itself. That means it’s a slightly salt/sharp flavor.
This is a great option then if ever you want to add celery to the meal without actually using celery itself. One advantage of that, is that it will last a lot longer. Celery seed has a shelf life of around 3-4 years. You can change the texture if you wish by using a garlic press.
Celery seed is a derivative of the wild pant ‘smallage’ and was popular among the Ancient Greeks and Romans who used it for its medicinal purposes. In a slightly contradictory way though, it was also believed to bring bad luck and had an association with funerals. It is today mainly produced in China and India.
A Recipe Using Celery Seed
The best way to familiarize yourself with any new herb, spice, or other seasoning, is to use it in a recipe. By cooking with it, you’ll be able to see how it works, and taste the impact that it has on the dish. In the case of celery seed, we’re going to have a go at making a tasty and healthy coleslaw!
To make this one, you will need:
- Three quarters of a teaspoon of minced parsley
- One and a half teaspoons of lemon juice
- Three quarter teaspoons of minced onion
- One either teaspoon of celery seeds
- One either teaspoon of white pepper
- Half a cup of mayo
- Three quarters teaspoon white wine vinegar
- Pinch of salt
- Two tablespoons of sugar
Simply mix together in stock pots or stock pots or any other bowls and then add the actual vegetables themselves. Popular choices for slaw include shredded cabbage (red and white), and julienned carrots. You can prep these with a food chopper and cutting board.
Serve with salt and pepper grinders in case your guests wish to add a little more seasoning of their own. Coleslaw goes great with home-made bread if you happen to have a cheap bread maker, then this recipe will come in handy often!
Notice how little of the seeds we actually used but how strong the flavor and aroma are. That’s another tip then: a little goes a long way!
Now you have yet another tool in your baking and cooking arsenal!
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