A culinary plant known around the world for garnishing, and as a staple vegetable. The seeds are extracted from the mature white flowering heads of the familiar biennial plant / vegetable that grows to around 40cm - 60cm. The stalks of the celery are collected early in the morning, and allowed to dry for a few hours. The plant material is then threshed to separate the seeds from the rest of the plant. The seeds are crushed just before being steam distilled for improved essential oil release.
The Latin origin name for Celery, is 'Celeri', meaning ‘Quick acting’. Probably first sourced from the original wild form from the areas of Egypt and Northern Africa