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

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 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.

Dried leaves are used in native Australian spice mixes.