World Library  
Flag as Inappropriate
Email this Article
 

Apium prostratum

Apium prostratum
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Apium
Species: A. prostratum
Binomial name
Apium prostratum
Labill. ex Vent.

Apium prostratum, commonly known as sea celery, is a variable herb native to coastal Australia and New 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:

  • Apium prostratum var. prostratumheadland sea celery, squat with broad leaves and grows on coastal dunes and headlands.
  • Apium prostratum var. filiformemangrove sea celery, upright with fine leaves and grows in swamps.[2][3]

The subspecies Apium prostratum subsp. howense is endemic to Lord Howe Island.

Uses

Sea celery was an important vegetable for early Australian explorers and colonists. Captain Cook ate sea celery at Botany Bay and gathered it in bulk along with Lepidium oleraceum at Poverty Bay in New Zealand in October 1769 to protect his crew from scurvy.[1] It was commonly eaten by colonists as a survival food in the early days of the Sydney colony.[2]

Both leaf and stem are eaten. Dried leaves are used in native Australian spice mixes. It tastes much the same as celery and is used to flavour soups. Variety filiforme is considered to be more palatable.[2]

It was first cultivated by colonists around Albany, Western Australia, as a vegetable.[2] It is commercially cultivated to a limited extent.

References

  1. ^ a b Walter Reginald Brook Oliver. "Sir Joseph Banks and Dr Solander (Cook's First Voyage)". Botanical Discovery in New Zealand: The Visiting Botanists (in NZ English). School Publications Branch, New Zealand Education Department. p. 7. Retrieved 1 January 2012. 
  2. ^ a b c d Low,T., Wild Food Plants of Australia, 1988. ISBN 0-207-16930-6
  3. ^ Fanton, M. & J., Seed Savers Handbook, 1993


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.