| Sea celery | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Apium |
| Species: | A. prostratum |
| Binomial name | |
| Apium prostratum | |
Apium prostratum, commonly known assea celery, is a variableherb native to coastalAustralia andNew Zealand.[1] The leaves are variable, with toothed leaflets, and a celery like aroma. The tiny white flowers occur in clusters.
There are two varieties:
ThesubspeciesApium prostratum subsp.howense is endemic toLord Howe Island.
Commonly eaten by Maori in New Zealand, for whom it is known as Tutae Koau, sea celery was also an important vegetable for early explorers and colonists in Australia and New Zealand.Captain Cook ate sea celery atBotany Bay and gathered it in bulk along withLepidium oleraceum atPoverty Bay inNew Zealand in October 1769 to protect his crew fromscurvy.[1] It was commonly eaten by colonists as a survival food in the early days of theSydney colony.[2]
Both leaf and stem are eaten. Dried leaves are used in native Australianspice mixes. It tastes much the same as celery and is used to flavoursoups. Varietyfiliforme is considered to be more palatable.[2]
It was cultivated by colonists aroundAlbany,Western Australia, as a vegetable.[2] It is commercially cultivated to a limited extent.[citation needed]
