Sea Celery
Apium prostratum
Also known as: Sea Celery, Native Celery, Prostrate Marshwort
'Apium' is the Latin name for celery, used since antiquity. 'Prostratum' means 'lying flat' or 'prostrate', describing the plant's low, spreading growth form. Sea celery is a genuine wild relative of cultivated celery (Apium graveolens) and shares its characteristic aroma and flavour. Sea celery is a native perennial herb of coastal and estuarine habitats – found on rocky headlands, cliff tops, coastal grasslands, saltmarshes, estuaries, and beaches around the temperate coast of Australia, including all southern states and up both coasts. It grows low, spreading by runners, and is aromatic in the same way as cultivated celery. It has a long history of use by Aboriginal Australians and was one of the first wild foods used by early European settlers in Australia.
When to Forage
Year-round; most vigorous and tender in spring and autumn.
Cautions
Important: Sea celery belongs to the carrot family (Apiaceae / Umbelliferae) – a family that contains some of the world's most toxic plants (hemlock, poison parsnip). Identification must be certain before consuming. It is distinguished from dangerous relatives primarily by smell (a strong celery aroma) and its coastal, low-growing form. Raw sea celery contains psoralen and other furanocoumarins – photodermatitis is possible if sap contacts skin in sunlight. Avoid large quantities in pregnancy (it may be mildly uterotonic). Safe in normal culinary amounts for most adults.
Nutrition
Contains vitamins C, A (beta-carotene), K, and several B vitamins. Rich in potassium, calcium, and folate. Contains apigenin (an anti-inflammatory flavonoid), phthalides (the compounds responsible for celery's characteristic relaxing, antihypertensive effects), and essential oils. Notably, it provides meaningful vitamin C – historically used as an antiscorbutic.
How to Identify
- Low-growing, sprawling herb with a very strong, unmistakable celery smell when any part is crushed – this is your primary identification tool.
- Leaves are compound (pinnate), divided into small, toothed leaflets; dark, shiny green, often with a slightly waxy surface.
- Flowers are small, white umbellifers in compound, flat-topped clusters – typical of the carrot family.
- Stems are often flushed reddish-green, and hollow in cross-section when mature.
- Found in coastal, saline, and estuarine margins – not in dry inland areas.
Lookalikes
Hemlock grows much taller (1–2 m), has hollow, purple-spotted stems, finely divided leaves, and a distinctly unpleasant mousy, musty smell – not a pleasant celery aroma. Fatal if eaten. Never consume any low Apiaceae plant unless the celery smell is unmistakable.
Grows in wet areas and is similarly toxic. Has a strong, unpleasant smell and a chambered rootstock. Distinguished from sea celery by habitat (inland wet areas) and smell.
A larger, yellow-flowered umbellifer, distinguished by its size and yellow flowers.
How to Forage
Harvest leaf tips and young leaves with scissors. The smell test is mandatory before collecting any umbellifer – it must smell unmistakably of celery. Rinse well. Can be used raw or cooked as a direct substitute for cultivated celery.
Recipe — Sea Celery and White Bean Chowder
Ingredients: 1 large handful sea celery leaves and stems; 1 can white beans (cannellini or butter beans), drained; 2 medium potatoes, diced; 1 onion, diced; 2 cloves garlic; 250 ml coconut cream; 250 ml white wine; 2 tbsp olive oil; 1 sheet nori, finely shredded (for sea flavour); salt and pepper. Method: Heat the olive oil in a pot and sauté the onion, garlic, and sea celery stalks until soft. Add the potatoes and white wine and simmer for 12–15 minutes until the potato is tender. Add the coconut cream, white beans, and shredded nori, and heat gently for 5 minutes – do not boil. Stir in the sea celery leaves, season, and serve in deep bowls with crusty bread.
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