Herb latin name: Apium australe


Synonyms: Apium prostratum


Family: Umbelliferae



Edible parts of Apium australe:

Leaves - raw or cooked. A salty taste, it is used as a flavouring in soups etc. Used like celery. The leaves can also be eaten raw but have a very strong flavour. Root. No further details. Seed - used as a flavouring in soups etc.

Description of the plant:



Plant:
Perennial


Height:
60 cm
(2 feet)

Scent:
Scented
Perennial

Habitat of the herb:

Damp places in all more or less open coastal habitats, less commonly in wet places inland to elevations of 75 metres in Tierra Del Fuego and north latitude to 35°s.

Other uses of Apium australe:

Used for pads to make canoes watertight.

Propagation of the herb:

Seed - sow spring in a greenhouse. Germination can take a month or longer. When large enough to handle, prick the seedlings out into individual pots and plant them out in the summer. Division in spring.

Cultivation of Apium australe:

Damp places in all more or less open coastal habitats, less commonly in wet places inland to elevations of 75 metres in Tierra Del Fuego and north latitude to 35°s.

Medicinal use of the herb:

None known

Known hazards of Apium australe:

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.