Celery Seeds

Season potato salad or roasted potatoes, where celery seed does the work of fresh celery without adding moisture or crunch to the dish. Stir into dressings, sauces, gravies, and soups for the same reason, real celery flavor in a form that dissolves rather than needing to be chopped.

It's also a classic addition to coleslaw, deviled eggs, and pickling brines, and it's one of the base ingredients in Bay-style seafood seasoning if you ever want to build your own. Start with 1/4 teaspoon for a dish serving four and add more to taste, since the flavor concentrates quickly.

The celery seeds at Switchback Smokehouse come from our Denver Platte spice store, adding subtle, savory depth to their house-made rubs.

Shop all our Chef-Approved spices and blends.

Celery seed comes from a wild celery plant native to the coasts of Europe and the Mediterranean, related to but distinct from the celery stalks sold in a grocery produce section today. The seeds carry the plant's flavor in a far more concentrated form, which is why celery seed and a stalk of celery aren't interchangeable in a recipe, one is a background vegetable, the other behaves more like a spice.

It's one of the oldest pickling spices still in common use, since the seed's oils hold up well in vinegar brine and release slowly over time, which is part of why it shows up in coleslaw dressing as often as it does in the pickle jar itself.

Celery Seeds FAQ

Where do celery seeds come from?

The celery we eat today descends from a wild European celery plant that grew near the sea. The seeds carry a far more concentrated version of that plant's flavor.

How do you use celery seeds?

Use them to season potatoes, potato salad, coleslaw, or roasted meats. They're also excellent in sauces, soups, stews, gravies, and dressings.

Is celery seed the same as celery salt?

No. Celery salt is celery seed mixed with salt, while this is the pure seed with nothing added, so you control how much salt goes into the dish separately.

How much celery seed should I use?

Start with about 1/4 teaspoon for a dish serving four. The flavor is concentrated enough that it's easy to overdo, so it's better to add more gradually than to start heavy.

Why is celery seed used in pickling?

Its oils hold up well in vinegar brine and release flavor slowly, which is why it's a classic addition to pickling spice blends and homemade pickle recipes.