This little, brown seed is actually the fruit of Apium graveolens, a member of the parsley family. The sturdy herb with familiar celery leaves and clusters of white flowers is cultivated primarily for its seeds which are produced in the second year of growth. One successful acre of plants will yield about 500 pounds of seeds.
Much of the celery seed available to us comes from India but small amounts are also grown in China, France and California. The French variety is more mild than the somewhat bitter seed from India and China.
Celery seed has been known as a food item only since the seventeenth century. Prior to that, it was cultivated for medicinal purposes. Romans and Greeks associated the seed with funerals and looked at it as an omen of bad luck. The plant has been found woven into garlands discovered in Egyptian tombs. Today, it is used in India as a nerve stimulant as well as a tonic.
A common ingredient in pickling, celery seed accents a wide variety of foods. Beyond the typical tomato juice or vegetable salads, think of it for fish, eggs or meat dishes. Celery salt is a mixture of ground celery seed and table salt deemed almost essential to a Bloody Mary cocktail!!
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