Surprisingly, Celery seeds are not the seeds of the vegetable celery. They are actually the fruit of a small cultivated plant called Apium graveolens – originally known as Smallage or Wild Celery. Celery seeds have been used as a spice since ancient times. These small brown seeds have a spicy aroma and a warm, bitter, celery flavour. Celery seeds are most often used whole, as the bitter flavour is intensified when the seeds are cracked. Use them in beverages, preserves and savoury recipes.

How to Use:

Celery seeds can be added to tomato or vegetable juice for a spicy lift. Whole or cracked seeds can be used to make herbal tea. Infuse 1-2 tsp. of celery seeds for each cup of hot water for 10 minutes – strain before drinking. Popular as a seasoning, celery seeds are often used in vegetable salts, mayonnaise, pickles and chutneys, brines, soups and stocks. They are also delicious in potato salad or coleslaw, curries, stir-fries and rice dishes.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.