Celery Seed 101: The Naturopathic Kitchen

Let food be thy medicine! Here at The Naturopathic Kitchen we embrace the healing power of nature by focusing on the healing power of our favorite culinary herbs. Today’s discussion will be all about celery seed!

Celery Seed 101

Everyone knows the common garden vegetable known as celery. While not as common, the seeds of celery pack quite a punch when it comes to health benefits. Celery seeds have a strong but pleasant odor and are commonly used in soups, pickling, and dressings. While the seeds themselves are edible, some people can be allergic to them. You should also avoid them if you are pregnant as they can cause premature uterine contractions.

Where does celery seed come from? Where can I find it?

Celery is thought to have been cultivated as early as 850 B.C.E. in the Mediterranean region and there are records from the 9th century A.D. mentioning its use medicinally. Celery happens to come from the same family of vegetables as carrots, parsley, coriander, and fennel which may help explain the shape of its leaves!

While celery stalks are pretty much a guaranteed find at any grocery store in North America, you’ll have to do a little more searching for the seeds. Celery seeds are easily found online or in the seasoning section of your local grocery store.

How does celery seed help my health?

While celery stalks are pretty well known for its fiber and micronutrient content, its roots and seeds contain a higher concentration of beneficial constituents. Celery seeds have been shown to help regulate blood pressure, regulate cholesterol, and ease joint pain. 1,2,3  They can even synergize with Non-Steroidal Anti-Inflammatory Drugs improving their inflammatory action while at the same time protecting the stomach.4

What medical conditions/symptoms are celery seed good for?


Let’s try it out with a delicious and nutritious recipe!


Shredded Veggie Slaw with Celery Seed Vinaigrette


INGREDIENTSShredded Veggie Slaw with Celery Seed Vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons finely grated red or yellow onion
  • 1 tablespoon full fat organic Greek yogurt
  • 2 teaspoons Dijon mustard
  • 2 heaping tablespoons celery seeds, lightly toasted
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 4 cups finely shredded red and green cabbage
  • 2 cups finely shredded kale
  • 1 large carrot, peeled and coarsely shredded
  • 2 green onions, dark and pale green parts, halved lengthwise and thinly sliced crosswise



Make the vinaigrette: In a medium bowl, whisk together the vinegar, onion, yogurt, mustard, celery seeds, honey, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Let sit for at least 30 minutes to allow the flavors to meld.

Combine the cabbage, kale, carrots, and green onions in a large bowl, add the vinaigrette, and season with salt and pepper. Toss well to coat in the dressing. Refrigerate for at least 30 minutes and up to 4 hours before serving.