Celery is native to eastern and southern Europe and the Mediterranean. 

Celery seeds are technically considered a fruit and are a relative newcomer to the spice world. These seeds are the smallest of any used for seasoning. Celery seeds are so small that it takes more than 45,000 of them to yield one ounce. But don’t let their diminutive size fool you, as it only takes a couple of these tiny, aromatic seeds to bring on a mouthful of celery stalk flavor!

Celery seeds are grayish green to brown in color and their texture and size has been compared to poppy seeds. Celery seeds have a stronger and more intense flavor than the root, stem or leaf.

Celery seeds can be used in a variety of dishes in their freshly ground or whole form. Use the distinctive, pungent flavor of celery seeds in your bread, brine recipes, casseroles, chicken soup, cole slaw, eggs, meat, pickles, vegetable dishes, gravies, salad dressings, sauces, sauerkraut, stuffing, stews and fresh tomato juice.  

Celery seeds works well in combination with salt, onion and bell peppers.

Cooking tends to enhance its sweetness and reduce its bitterness. Too much celery seed can overpower a dish, whereas a little enhances the flavors in other foods.

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