Vitamins A, B, and C, zinc, calcium, chlorophyll, iron, magnesium, phosphorus, potash, potassium, volatile oils, flavonoids, coumarins, alpha-linolenic-acid, beta-eudesmol, and boron.

Part of Plant Used



Whole, Dried and powdered, essential Oil



Celery - India 

Apium graveolens


Large doses or frequent consumption may increase photosensitivity and/or the effects of prescription diuretics.​

Acrive Ingredients

Celery seeds have a mildly spicy and slightly bitter taste with aroma and flavor notes similar to fennel. Whole seeds are added to pickling brines, soups and breads. Although it takes more than half a million seeds to equal a pound, the flavor in just a handful of seeds goes a long way in cooking. 

What else you should know
​For such tiny fruits, celery seeds pack a punch in more ways than one. First, the seeds are a rich source of antioxidant flavonoids and an omega-6 fatty acid called linoleic acid. The seeds also provide lutein, a type of carotenoid that has received a great deal of attention in recent years for its potential role in helping to prevent macular degeneration.

​Caution is advised, however, for individuals who take certain pharmaceutical medications. Celery seed contains bergapten, an organic chemical compound composed of a five-membered aromatic ring of furan fused with coumarin. This means that large doses of the seed might increase the effects of anticoagulants and antiplatelets, such as warfarin (Coumadin). This compound also known to increase photosensitivity.

​Celery seed powder is a great flavor enhancer, especially when combined with salt. Commonly referred to as celery salt, this combination is a key ingredient in the Blood Mary cocktail and in the classic crab and fish seasoning produced in the Chesapeake Bay area known as Old Bay Seasoning.

Celery is used around the world as a vegetable for the crisp petiole (leaf stalk).
​The leaves are strongly flavored and are used less often, either as a flavoring in
soups and stews or as a dried herb.In temperate countries, celery is also grown
for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil
used in the perfume and pharmaceutical industries. They also contain an organic
compound called apiol. Celery seeds can be used as flavoring or spice, either as
whole seeds or ground and mixed with salt, as celery salt. Celery salt can also
be made from an extract of the roots, or using dried leaves. Celery salt is used as
a seasoning, in cocktails (notably to enhance the flavor of Bloody Mary cocktails),
on the Chicago-style hot dog, and in Old Bay Seasoning.Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup

​The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus around AD 30. Celery seeds contain a compound, 3-n-butylphthalide, that has been demonstrated to lower blood pressure in rats. 

​Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy, as they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides.