APIUM PROSTRATUM SEA PARSLEY BUSH TUCKER 140MM

Sea Parsley is a beachy native that may be used as a flavoursome herb or vegetable. It played an important role for early colonists, eaten by Captain Cook and his crew to prevent scurvy, and regarded as a survival food among the European newcomers. Sea Parsley can be found growing wild along the southern coastline of Australia, including Werribee South.
A close relative of European parsley, this plant adds a peppery zing to any dish, much like the parsley you find in the supermarket. As a coastal plant, growing amidst the sand, salt and composted seaweed, Sea Parsley carries hints of ‘ocean’ in its unique flavour. Use it as a garnish, finely chopped or in sprigs, to flavour soups, salads, and chicken and seafood dishes. Stems may be enjoyed fresh or blanched (to temper the strong flavours), while seeds may be used as a condiment or cooking spice.
Harvest Sea Parsley the same way you would harvest traditional parsley — pick stems often from the main plant throughout the growing season, or pull out the entire herb by the root.
This drought-tolerant, frost-tolerant plant loves the sun, but, like other herbs, can still thrive in dappled shade. Choose a soil or potting mix that drains easily, and water well throughout the year. Like Italian parsley, the leaves start out light green and darken as they mature, stemming outward from a long tap root. Small white flower clusters will provide ample seeds toward the end of Summer.
Sea Parsley grows between 30cm and 50cm high, spreading out up to 1m in diameter. As it’s such a useful herb, we’d recommend growing it in a tall pot within reach of the kitchen, or along with other herbs in a backyard potager.

images and information courtesy of www.tuckerbush.com.au