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Apium prostratum
Also called Prostrate marshwort
Sea celery is a low, spreading coastal herb from Australia and New Zealand that tastes much like celery and has been eaten as a wild vegetable. It is a variable species, with a prostrate coastal form and an upright swamp form, and grows best in moist, sheltered ground.
Apium prostratum, commonly known as sea celery, is a variable herb native to coastal Australia and New Zealand. The leaves are variable, with toothed leaflets, and a celery like aroma. The tiny white flowers occur in clusters.
There are two varieties:
Commonly eaten by Maori in New Zealand, for whom it is known as Tutae Koau, sea celery was also an important vegetable for early explorers and colonists in Australia and New Zealand. Captain Cook ate sea celery at Botany Bay and gathered it in bulk along with Lepidium oleraceum at Poverty Bay in New Zealand in October 1769 to protect his crew from scurvy. It was commonly eaten by colonists as a survival food in the early days of the Sydney colony.
Celeriac · Leaf celery · Wild Celery · Celery
Text excerpted from the Wikipedia article Apium prostratum by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
