Celery seed extract is a concentrated liquid made by steeping crushed celery seeds in alcohol or vinegar, capturing their warm, slightly bitter, celery-like flavor and aromatic oils. It’s a handy pantry staple for adding a deep, savory note to soups, stews, salad dressings, and Bloody Marys without the bulk of fresh celery. This homemade version is simple to prepare, uses just two ingredients, and gives you full control over the strength and flavor.
Ingredients
- 1/4 cup (30 g) whole celery seeds
- 1 cup (240 ml) vodka (80 proof, or use apple cider vinegar for a non-alcoholic version)
Instructions
- Place the celery seeds in a clean, dry glass jar with a tight-fitting lid. Lightly crush them with the back of a spoon or a muddler to help release their oils.
- Pour the vodka (or vinegar) over the seeds, making sure they are completely submerged. Seal the jar tightly.
- Shake the jar gently, then store it in a cool, dark place (like a kitchen cabinet) for at least 2 hours, or up to 2 weeks for a stronger extract. Shake the jar once a day if steeping longer.
- After steeping, strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter. Press on the seeds to extract as much liquid as possible.
- Transfer the strained extract to a clean dropper bottle or small jar. It is ready to use immediately.
Tips
- Use high-proof alcohol: Vodka at 80 proof (40% ABV) works best because it extracts flavors efficiently and acts as a preservative. You can also use gin for a botanical twist, but it will add its own flavor.
- Adjust steeping time: A 2-hour steep gives a mild extract, while 1–2 weeks yields a much more potent, concentrated flavor. Taste it after 24 hours and decide if it’s strong enough for your liking.
- Non-alcoholic version: If you prefer to avoid alcohol, use raw apple cider vinegar instead. The extract will have a tangy, acidic note and a shorter shelf life—keep it refrigerated and use within 3 months.
- Don’t over-crush: Crush the seeds just enough to crack them; turning them into a powder makes straining difficult and can make the extract cloudy and bitter.
Serving Suggestions
Use celery seed extract in place of celery salt or fresh celery in recipes. Add a few drops to bloody marys, tomato juice, or clam chowder. Stir it into potato salad, coleslaw, or deviled eggs for a subtle celery kick. It also works well in marinades for chicken or fish, and in homemade pickling brines.
Variations
- Spiced extract: Add a pinch of black peppercorns, a small dried chili, or a bay leaf to the jar along with the celery seeds for a more complex flavor.
- Sweet version: For use in desserts or baked goods, steep the seeds in a neutral spirit like vodka and then add a tablespoon of sugar or honey to the finished extract, stirring until dissolved.
- Celery seed vinegar: Use white wine vinegar or champagne vinegar instead of cider vinegar for a lighter, more delicate flavor that works well in vinaigrettes.
- Double-strength: Use 1/2 cup (60 g) of celery seeds per 1 cup (240 ml) of liquid for a more intense extract that you can dilute as needed.
Storage and Reheating
Store the extract in a tightly sealed glass bottle or jar. The alcohol-based extract will keep for up to 1 year at room temperature in a cool, dark place. The vinegar-based extract should be refrigerated and used within 3 months. No reheating is needed—just shake well before each use, as some sediment may settle over time.
Frequently Asked Questions
Can I use ground celery seed instead of whole?
Yes, but the extract will be cloudier and more bitter. You may need to strain it through a very fine filter (like a paper coffee filter) to remove the powder. For best results, stick with whole seeds.
How much extract should I use in place of celery salt?
Celery salt is about 1 part ground celery seed to 3 parts salt. Since the extract is concentrated, start with 1/4 teaspoon of extract for every teaspoon of celery salt called for, then adjust to taste. Remember that the extract won’t add saltiness, so you may need to add extra salt to your dish.
Is celery seed extract safe for pregnant women?
Celery seed in food amounts is generally recognized as safe, but concentrated extracts are not well studied during pregnancy. It’s best to consult your healthcare provider before using any herbal extract if you are pregnant or nursing.
Why is my extract cloudy?
Cloudiness is usually caused by fine seed particles that pass through the strainer. To clarify, strain again through a coffee filter or let the extract sit for a few days and then carefully pour off the clear liquid, leaving the sediment behind.
Can I use this extract in baking?
Yes, but be mindful of the alcohol content. In uncooked dishes like frostings or no-bake desserts, the alcohol will remain. In baked goods, the alcohol will mostly cook off, leaving the celery flavor behind. Use it sparingly—a little goes a long way.
What if I don’t have vodka or vinegar?
You can use another neutral spirit like white rum or gin, or even a high-proof grain alcohol. Avoid using wine or beer, as their flavors will dominate. If you don’t want alcohol at all, you can make a simple infusion by simmering the seeds in water for 10 minutes, then straining—but this will be less concentrated and must be refrigerated and used within a week.
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