Prefers a rich moist soil in sun or semi-shade, but with some shade in the summer. It is tolerant of saline soils. The plants are fairly hardy, though they can be damaged by hard frosts. Wild celery is the parent of the cultivated celery (A. graveolens dulce) as well as celery leaf (A. graveolens secalinum) and celeriac (A. graveolens rapaceum). This entry only deals with the wild celery, the other plants are dealt with separately. A very aromatic plant, the aroma being most noticeable when the foliage is bruised. The growing plant is a good companion for leeks, tomatoes, French beans and brassicas.

Leaves - raw or cooked. Mainly used as a flavoring in soups etc. They can be eaten raw but have a very strong flavor. They are toxic if consumed in large amounts. Seed - a flavoring. Used in small quantities to flavor soups and stews. An essential oil from the seed is also used as a flavoring. Root - cooked.

Seed - sow spring or autumn in situ. If seed is in short supply it can be sown in a cold frame in spring. The seed can harbour certain diseases of celery, it is usually treated by seed companies before being sold but if you save your own seed you should make sure that only seed from healthy plants is used.

Ditches, by rivers and in other damp locations, especially near the sea in salt marshes.