By Harold McGee
Celery seed is essentially a concentrated, dried version of the same aromas found in fresh celery (Apium graveolens), though of course it lacks the fresh green notes. The main aromas are a distinctive celery note from unusual compounds called phthalides, together with citrus and sweet notes. Celery seed was used in the ancient Mediterranean and is still common in European and American sausages, pickling mixes, and salad dressings. “Celery salt” is a mixture of salt and ground celery seeds.