celery seed.

Whole celery seeds can last 3 to 4 years when stored in a cool, dark, and dry place. Ground celery seed loses its potency much faster, usually within 6 months.

Dill seeds or caraway seeds are the best substitutes. You can also use finely chopped fresh celery stalks or celery salt (though you must reduce other salt in the recipe).

Celery seed is the whole dried seed of the plant. Celery salt is a mixture of ground celery seeds and table salt, usually in a 1:2 ratio.

Look for seeds that are dark brown with a strong, spicy, and slightly bitter aroma. Avoid seeds that look dusty or have a faint smell.

Yes, they can be frozen in an airtight container to extend shelf life, though it is generally unnecessary if stored in a cool pantry.

They are commonly used in coleslaw dressings, potato salads, pickling brines, Bloody Mary cocktails, and dry rubs for meat.

Yes, they are very nutrient-dense, providing significant amounts of calcium, iron, and manganese in very small servings.

No, dried spices like celery seeds do not require washing and should be kept dry to prevent mold and maintain flavor.

While culinary amounts are generally safe, medicinal amounts or celery seed oil should be avoided as they may stimulate the uterus.