Crescione, Creeping marshwort, Water parsnip
Apium nodiflorum

Family: Apiaceae

What it is like

A stout hairless herb which takes 2 years to complete its life-cycle. The stems are hollow and lie along the ground. They form roots at the lower nodes. The leaf stalks and flower stems are upright. The leaves are alternate and light green. The leaves have oval leaflets with blunt teeth. The flowers are white and in the nodes of leaves. The seeds are oval

There are about 20 Apium species.

Where it is found

It is a Mediterranean climate plant. It grows in wet meadows and near rivers. It is usually in chalk and limestone areas. It cannot grow in shade.

Countries/locations it is found in

Africa, Argentina, Britain, Chile, Cyprus, Europe, France, Greece, Ireland, Italy, Jordan, Lebanon, Libya, Luxembourg, Mediterranean, Middle East, Morocco, North Africa, Portugal, Sicily, South America, Spain, Turkey, Türkiye

How it is used for food

The leaves are used raw in salads. They are also boiled and used in soups and stews. The seeds can be sprouted and eaten in salads. The seeds are also ground and used as a mustard. The young stem are eaten boiled, fried or raw in salads.

Edible parts

Leaves, seeds sprouts, seeds - flavour, stems

How it is grown

Its other names

Local names

Accio selvagge, Api bord, Bendik, Berra, Berraza, Creixem, Crescione, Crisciuni, Kurrat al a'in, Pie-cress, Scavuni, Spelendro, Tatli gerdeme, Ziyata

Synonyms

Helosciadium nodiflorum (L.) Koch; Sium nodiflorum L.; and others