Similar to fennel and anise, celery seed has a grassy, hay-like, slightly bitter aroma and taste. Celery seed belongs to the same Umbelliferae family as parsley, parsnips, caraway, and carrots.These small, oval seeds add interesting texture and taste to salads, breads, and casseroles. They're also a key ingredient in some ethnic dishes and spice blends--like celery salt, bouquet garni, pickling blends and curries.

Try this distinct, pungent taste ground in gravies and sauces, soups, stews, tomato juice, stuffings, and vegetable, egg, and meat dishes. The whole seed adds interesting texture as well as taste to breads, pickles, sauerkraut, and side salads (like slaw and carrot salads). In many dishes that call for fresh celery, celery seed whole or ground can be conveniently substituted.