Celery Seed - How to use it in the kitchen?

I obtained a small amount of celery seed after having a discussion about pickling with a friend. I realized that there might be plenty of other uses out there, I just am currently unaware.

How do you use celery seed in the kitchen? Any tips or tricks in its usage? Do you use it often?

I typically toss a bit of celery seed into coleslaw where it gives an added flavor.

I use the seeds and leaves quite a bit.  The leaves I dry and add to salt to make celery salt, or use fresh as a culinary herb.  Being part French and Creole, we consider celery one of the 3-5 essential ingredients.  The seed is ground and used as a spice, usually mixed with other herbs and spices in Creole seasoning, or used whole in pickling. It is also medicinal - reduces blood pressure, aids digestion, anti-inflammatory, diuretic, brings on menses, increases mother's milk, etc.

Celery seed can be used in any recipes that might call for celery.

Stewed tomatoes, Chinese food, potato salad, soups, stews, etc.

I have heard, but don't know for sure if it's true, that much commercially sold celery seed is actually lovage seed. Which would make sense because lovage is a perennial that lives for around fifteen years so it would be easier to keep a few lovage plants and not have to keep replacing the biennial celery plants, and get seed every year.

Apparently it's very, very similar to genuine celery seed - slightly bigger and a stronger flavour.

Lovage itself is like a super-charged mix of parsley and celery, only it grows six foot tall and is perennial and is much stronger in flavour.

I started growing it for the first time this year as I'm trying to move towards more perennials in the garden.