The Science of Spice

202 Spice Profiles

Region of cultivation

Wild celery is thought to be native to

temperate regions of Europe and western Asia.

It is cultivated specifically for its seed mainly in

India (which produces more than 50 per cent

of the world’s total crop), but also in China,

Egypt, and France.

CHINA

INDIA

EGYPT

FRANCE

CELERY SEED

Bitter | Savoury | Lemony

BOTANICAL NAME

Apium graveolens

ALSO KNOWN AS

Smallage, wild celery.

MAJOR FLAVOUR COMPOUND

Sedanolide.

PARTS USED

Seeds (which are technically fruits).

METHOD OF CULTIVATION

The plant is cut at ground level when the

seeds are mature and grey-brown in colour.

COMMERCIAL PREPARATION

The seeds are left to dry a few days, and

then threshed, cleaned, and further dried.

NON-CULINARY USES

Perfumery; in herbal medicine for water

retention, arthritis, and gout; in Ayurvedic

medicine as a nerve stimulant and tonic.

The plant

Wild celery is a

biennial herb. It has

a thinner, less fleshy

stem than cultivated

celery. It grows up

to 1m (3ft) tall.

Tiny cream

flowers are

produced

in clusters

called umbels

Feathery,

yellow-

green leaves

are aromatic

Ridged seeds

are up to 5mm

(¼in) long

Powder

Ground

celery seed

is available

to buy, but

quickly loses

its flavour.

Whole

Use whole seeds and grind them

as required. They can be stored in

a sealed container in a cool, dark

place for up to 2 years.

Wild celery has been cultivated for

over 3,000 years, and was widely used

by the ancient Egyptians, Greeks, and

Romans as a panacea, and was grown

in most of their herb gardens. The

Romans also added the bitter seeds

and leaves to bread, wine, soups,

cheese, and other foods. By the 6th

century CE, wild celery had been

introduced to China. Meanwhile in

Europe its use spread north to France

and England. In medieval Europe

it was believed to cure every kind

of illness, and was reputed to be an

aphrodisiac. By the 17th century, a

new, sweeter form of the plant was

being cultivated in Italy for use as a

vegetable; this is the celery we know

today. Its wild relative – smallage –

was relegated to seed production,

and is still the main source of

celery seed.

Spice story

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