About

Celery Seed is native to eastern Europe and the Mediterranean. The seeds are cultivated from a wild variety of celery as opposed to common celery. The small, brownish-green seeds have a flavour like celery combined with fennel and have a slight bitterness. Historically the seeds were used primarily by the ancient cultures of the Greeks, Romans, Indians, and Chinese for medicinal purposes.   
Only in the 16th century did the seeds start to appear in culinary uses like pickles and brines.

Uses & Ideas

Celery seed Aioli – combine 4 egg yolks, 1 tbsp Dijon mustard, 4 cloves (roasted) garlic. Pulse and drizzle in 220 ml olive oil. Add 1 tspn toasted celery seeds, 1 tbsp lemon juice, 1 tspn soy sauce and pepper. Use to dress potato salad, coleslaw, celeriac salad (julienned), leaf salads, or to accompany poached salmon.

Celery salt is simply 3 tbsp toasted celery seeds mixed with 6 tbsp salt – use a mortar and pestle to grind to desired consistency.

For bread and butter pickles combine 500 gm cucumbers (sliced), 1 small onion (sliced), 1 tbsp salt, 180 ml cider vinegar, 80 gm sugar, 1 tspn celery seeds, 1 tspn mustard seeds and 1 pinch of turmeric. Mix the cucumbers and salt to draw the moisture. After 60 minutes, rinse and drain well. Heat remaining ingredients, add cucumber, simmer for 4 minutes. Transfer to sterilized jars and seal. 

Serve with burgers, sandwiches, and cheese plates.