Native to the British Isles and found in moist places, celery seed has been in use for centuries from Central Europe
to the East Indies and South America, for flavouring and for the health care properties it was thought to possess. Its
first recorded use as a food was in France in 1623.
It contains two oils: one heavy and the other light, as well as a substance called apiol. Recently, science has started
to investigate the value of this herbal seed.