The Greeks and Romans called it "smallage" and harvested it in the wild for its medicinal properties, especially for "nervous unrest" and loss of appetite. The Romans used it more for cooking than for its medicinal properties. When it was finally grown and harvested in the middle ages it was found to be a wonderful vegetable to add to the dinner table. It was not until the 19th century that the seeds were used as a spice in recipes and pickling. It was associated with funerals and bad luck, and woven garlands of wild celery were often found in Egyptian tombs. The celery used in herbal medicine is a close relative of the celery you can buy in market. The fruit or "seed" is grayish green to brown with a characteristic, slightly bitter, spicy taste. Too much celery seed can overpower a dish, whereas a little brings out flavors in other foods. Celery seed is used in pickles, casseroles, and Bloody Marys. Celery seed is a traditional remedy for nervous stomach. Prior to the Middle Ages, a wild form of celery referred to as selinon, or smallage, was used as a diuretic and a carminative, which is a treatment to reduce intestinal gas. Today, although celery is primarily used for flavor, it has the same effects on digestion. Note: If you use diuretics, it is recommended that you do not use celery seed. The herb does not cause sensitivity to sunlight by itself, but it can cause increased risk of sunburn in people who take prescription ACE inhibitors to control high blood pressure. Large consumption of Celery seed should be avoided while pregnant or nursing. In magic, Celery seeds are used in spells to improve psychic ability and mental powers. It can be used in sleep pillows to induce sleep. Chewing the seeds are said to aid in concentration.
