Herb: Sea Celery
Latin name: Apium prostratum
Edible parts of Sea Celery:Leaves - a salty taste, it is used as a flavouring in soups etc or as a garnish in a similar way to parsley. The leaves can also be eaten raw but have a very strong flavour. The stems can be blanched and used like celery, but they are small and fibrous so are not very worthwhile. Root. No further details. Seed - used as a flavouring in soups etc.
Description of the plant:
Habitat of the herb:Coastal headlands and dunes, margins of brackish swamps and saline stretches of river banks.
Other uses of Sea Celery:Used for pads to make canoes watertight.
Propagation of the herb:Seed - sow spring in a greenhouse. Germination can be a bit slow, taking a month or more. When large enough to handle, prick the seedlings out into individual pots and plant them out in the summer. Division in spring.
Cultivation of Sea Celery:Coastal headlands and dunes, margins of brackish swamps and saline stretches of river banks.
Medicinal use of the herb:None known
Known hazards of Apium prostratum:Skin contact with the sap is said to cause photo-sensitivity and/or dermatitis in some people.
Plant information taken from the Plants For A Future.