The flavor and aroma of celery seed is generally described as being similar to fennel and anise. The flavor notes are characteristically hay-like and grassy. Celery seed is the dried fruit of the Apium graveolens which is related, but not identical, to the vegetable celery plant.
Celery seed is used in celery salt, bouquet garni, pickling and curry spice blends, and in the ethnic cuisines of Germany, Italy, Russia and the Orient. Grind celery seed and add to stuffing, sauces, soups, gravies, stews, tomato juice, vegetables, eggs, and meat dishes. Using the whole seed adds a wonderful texture as well as taste to breads, cole slaw, carrot salad, pickles and sauerkraut. You can also substitute it in many dishes that call for fresh celery.