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Sea celery (Apium prostratum) grows naturally along southern and eastern Australian coasts, thriving in salty soils and sand dunes. Aboriginal people have long harvested its tender leaves and stems as a fresh, salty green, using it raw or in cooked dishes, particularly with seafood. Roots and seeds can also be used as seasoning or crushed into pastes.

Beyond its culinary use, sea celery is valued for its medicinal properties. Its natural nutrients, especially vitamin C, support general health and wellbeing. Harvesting is done sustainably, reflecting the enduring knowledge and care that Aboriginal people maintain for coastal ecosystems.

Sea Celery is often found growing in coastal areas or along creeks extending inland.- It is an annual/bi-annual which produces lots of green leaves that can be used as a substitute for parsley.

Position

Sea Celery is quite an adaptive plant. It can grow in full sun to part shade. As it is an annual/biannual herb it grows well in pots as well. It can be grown in a largish pot, with up to three per pot to give you a constant supply of leaves. It can also tolerate light frosts.

Pests and Diseases

Sea Celery is susceptible to the same pests and diseases of many herbs. Watch out for aphids on new growth and whitefly when it is warm. It is pretty resilient though so don’t expect to get too many pests or diseases.

Flowering and seeds

The Sea Celery sends up white clusters of flowers on umbels (it is a member of the Apiaceae family known for umbel arranged flowers) in late spring with seeds that can be collected in mid-late summer.

Pruning and propagation

As with all herbs, constant picking of leaves will help the plant bush up. When it has flowered, wait for it to set seed, to collect for propagation, and then cut the flower stalk off. If it has a good root system you will get one more year out if it, if it hasn’t sow the seeds fresh and replace the plant with the new seedlings that will come up in 3-4 weeks.

Uses

Aboriginal people have long harvested its tender leaves and stems as a fresh, salty green. Today, chefs use it in salads, sauces, and seafood dishes, valuing its intense flavour. It’s also being incorporated into native gardens and regenerative coastal planting projects because it stabilises sand dunes, improves soil health, and attracts beneficial insects. At home, Sea Celery is a great addition to soups, stocks and quiches. It is quite a strong herb reminiscent of Italian parsley so use sparingly so the flavours blend but not overwhelm. Its high Vitamin C content also makes it a great addition to smoothies and fruit drinks to give you an extra shot of Vitamin C.

By planting sea celery, gardeners and bushfood enthusiasts can acknowledge and honour First Peoples’ knowledge and support the ongoing preservation of their rich cultural heritage.

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