Celery Seeds

Delivered in a resealable pouch

Non-GMO - Non-Irradiated - Free from Nanomaterials -

Uses in Cooking:

These celery seeds are tiny, barely 1mm in diameter, yet their flavor is bold and highly aromatic.

They are perfect for enhancing soups (popular in Russian and Scandinavian cuisine), sauces, vegetables, stews, and pot-au-feu. They also add depth to broths for shellfish and fish and complement carrot and tomato juices.

If you bake your own bread, try adding them to the dough instead of sesame or poppy seeds for a surprising result! They can also be infused in spirits to create liqueurs.

Their flavor, much stronger than that of parsley, is reminiscent of lovage.

For gardening enthusiasts, note that these seeds, like most offered on this site, can also be planted in your vegetable garden!

Who am I?

Origin: India

Scientific name: Apium graveolens

Common names: Swamp parsley, Marsh parsley, Aromatic parsley, Italian celery

Celery is well-known for its nutritional properties, but it also boasts numerous medicinal benefits, likely due to its antioxidant content. However, some individuals may have celery allergies.

Celery is a biennial herbaceous plant in the Apiaceae family, cultivated as a vegetable for its leaves and roots, and for its seeds. Its white umbels bloom from August to October.

In the wild, celery grows in European meadows, especially around the Mediterranean basin, near streams and in damp areas.

Four main varieties exist within this species, three of which are commonly cultivated: Marsh Parsley (var. Graveolens), Celery Stalk (var. Dulce), Celery Root (var. Rapaceum), and Cutting Celery (var. Secalinum).

Celery is a demanding plant to grow, thriving in rich soil and requiring plenty of water.

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A Brief History:

Initially called "ache," derived from Latin meaning "growing in water," the name refers to celery's natural habitat.

The term "celery" appeared in 1651, borrowed from an Italian dialect, ultimately derived from the Latin "selinon," itself a Greek word for the plant.

500 years BCE, the Chinese already used celery in their cuisine. Egyptians harvested its leaves, stems, and seeds for seasoning.

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