- Latin name
- Apium graveolens
- Family
- Carrot family (Apiaceae)
- Origin
- India, France
- Parts used
- seeds
- Raw materials
- celery seed essential oil
- Extraction
- steam distillation of the seeds
- Olfactory group
- spicy, green
- Position in the pyramid
- top note and heart
- Synthetic substitutes
- phthalides, limonene
Celery seeds are small brown seeds that yield a strong aromatic oil. The familiar smell of fresh celery sounds even more concentrated and warmer in the seeds.
How it smells: spicy, green and warm: the vegetable freshness of celery, a light earthy and herbal shade, a faintly citrusy and musky note. Celery seed sounds unusual, appetising and very natural.
The characteristic smell of celery comes from phthalides — powerful molecules that in small doses add a natural green depth and even a light muskiness to compositions. So perfumers use celery by the drop, as an accent.
What it pairs with: with tomato leaf and basil — a “green kitchen garden”, with iris and carrot — earthy-powdery compositions, with citrus — a fresh spicy opening, with vetiver and patchouli — an earthy base, with musk — an unexpected natural warmth.
Good to know: in ancient Greece and Rome winners of athletic games were crowned with wreaths of celery — before the laurel became the main symbol of victory.
