Celery Seed Profile

Also known as

Apium graveolens, wild celery, Aches des Marais, Ajamoda, Apii Frutus, Celery Fruit, Fruit de Celeri, Smallage, Selleriefruchte, Selleriesamen.

Introduction

The Greeks and Romans called it "smallage" and harvested it in the wild for its medicinal properties. The Romans used it more for cooking. When it was finally grown and harvested in the middle ages it was found to be a wonderful vegetable to add to the dinner table. It was not until the 19th century that the seeds were used as a spice in recipes and pickling. It was associated with funerals and bad luck, and woven garlands of wild celery were often found in Egyptian tombs. The celery used in herbal medicine is a close relative of the celery you can buy in market. The fruit or "seed" is grayish green to brown with a characteristic, slightly bitter, spicy taste. Too much celery seed can overpower a dish, whereas a little brings out flavors in other foods. Celery seed is used in pickles, casseroles, and Bloody Marys.

Constituents

Essential oil, with limonene and selinene as the main components, also pinene, cymene, caryophyllene, pinene, santalol, and dihydrocarvone, as well as antioxidant apigenin and isoquerticin.

Parts Used

The fruits or "seeds," whole or powdered

Typical Preparations

Can be used to make teas, but more often used in cooking. Seldom used in extract or capsule form.

Summary

Precautions

If you use diuretics, it is recommended that you do not use celery seed. The herb does not cause sensitivity to sunlight by itself, but it can cause increased risk of sunburn in people who take prescription ACE inhibitors to control high blood pressure. Large consumption of celery seed should be avoided while pregnant or nursing.