Sea Parsley
Apium prostratum — Apiaceae
Italiano: Sea Parsley
Description
Sea Parsley (Apium prostratum) belongs to the Apiaceae family and is native to Oceania. It thrives in Woodlands, Coastal areas, Arid regions environments across regions including Australia. Botanically, Sea Parsley is sea Parsley is a wild edible plant native to Australia. Edible parts: foglie, steli. Traditional bushfood and foraging plant.. The edible parts include Leaves. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, March, May, October and September. Nutritionally, Sea Parsley stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Sea Parsley offers a Mild, characteristic wild flavor flavor profile. Leaves washed and used fresh or cooked. Common culinary applications include fresh, cooked, preserved. Popular preparations include Sea Parsley preparation, Cooked Sea Parsley, Sea Parsley side dish. For storage, refrigerate fresh parts. Safety note: No significant toxicity. Always verify identification.. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species in region. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Sea Parsley preparation
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: fresh, cooked, preserved Storage: Refrigerate fresh parts
Recipes
- Sea Parsley preparation
- Cooked Sea Parsley
- Sea Parsley side dish
