(Apium graveolens) Similar to fennel and anise, celery seed has a grassy, hay-like, slightly bitter aroma and taste. Try this distinct, pungent taste in gravies and sauces, soups, stews, tomato juice, stuffing, and in vegetable, egg, and meat dishes. The whole seed adds interesting texture as well as taste to breads, pickles, sauerkraut, and side salads (like slaw and carrot salads). In many dishes that call for fresh celery, celery seed whole or ground can be conveniently substituted.