Latin Name: Apium graveolens syn. Apium celleri, Apium decumbens, Celeria graveolens, Carum graveolens.
Plant Family: Apiaceae
Other Names: Wild Celery, Smallage, Ajmod, Ajwain-Ka-Patta, Aches des Marais, Ajamoda, Ajmoda, Apii Frutus, Apio, Céleri, Fruit de Celeri, Graine de Céleri, Karmauli, Sellerie, Sellerifrö, Sedano, Karafs, Qin Cai, Selleriefruchte & Selleriesamen.
Description: Celery is an herbaceous biennial plant, native to Britain and Europe and now cultivated in China, India and the USA. It grows to a height of 1 metre and has a fleshy, knobbly taproot and a furrowed, branched stem. The leaves are pinnate to bi-pinnate, dark green in colour and glossy with coarsely toothed leaflets 3-6 cm in length. The flowers present in umbels and contain 5-7 umbellets of cream to off-white flowers that are 2-3 mm in diameter. The seeds are broad and ovoid in shape, 1.5 in length and 2 mm wide.
Brief History: Celery seed has been used as a medicine since the 1st century B.C., parts of the plant were discovered in the tomb of Tutankhamun, the Greeks used it as a means of honouring the dead, and as a pain reliever. The Romans were the first to use celery seed in the kitchen and from then on they became a popular culinary ingredient but it wasn’t until the mid-17th century that they began to be used in England.
Ingredients: The seed of Apium graveolens.
Allergy Advice: Celery Seeds can cause severe allergic reactions (anaphylaxis) in susceptible individuals.
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Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
All culinary orders placed by 11am will be dispatched the same day (excluding weekends).*
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