Sea Celery

Sea Celery (Apium prostratum), a perennial herb from the Apiaceae family, is native to a wide range of regions including Antipodean Islands, Argentina Northeast, Brazil South, Cape Provinces, Chatham Islands, Easter Island, Kermadec Islands, Namibia, New South Wales, New Zealand North, New Zealand South, Norfolk Island, Pitcairn Island, Queensland, South Australia, Tasmania, Tubuai Island, Uruguay, Victoria, and Western Australia. This plant thrives in moist conditions with partial sun to shade, adapting to various soil types such as light (sandy), medium, and heavy (clay). Sea Celery is both edible and medicinal, with its leaves, roots, and seeds being used in cooking and traditional remedies. The leaves can be eaten raw or cooked, while the roots are typically used in dishes after preparation. The seeds, though less common in culinary use, can also be incorporated into meals. Its distinctive sprawling habit and growth up to 0.6 meters in height make it a notable presence in coastal and maritime environments. While Sea Celery is native to these regions, it has also been introduced to Washington. Although it is not recommended for medicinal use without professional guidance, Sea Celery's versatility as both an ornamental and culinary plant makes it a valuable addition to gardens and kitchens.