Prefers a rich moist soil with some shade in summer. The crushed leaves smell strongly of celery. This plant used to be known as A. australe, along with a New Zealand form and a S. American form. Most botanists now only apply that name to the S. American form, the New Zealand form has been moved to A. filiforme (syn A, prostratum filiforme) whilst this Australian form is now known as A. prostratum. This plant has been suggested as having the potential to be bred as a cultivated vegetable.

Leaves - a salty taste, it is used as a flavoring in soups etc or as a garnish in a similar way to parsley. The leaves can also be eaten raw but have a very strong flavor. The stems can be blanched and used like celery, but they are small and fibrous so are not very worthwhile. Root. No further details. Seed - used as a flavoring in soups etc.

Seed - sow spring in a greenhouse. Germination can be a bit slow, taking a month or more. When large enough to handle, prick the seedlings out into individual pots and plant them out in the summer. Division in spring.

Coastal headlands and dunes, margins of brackish swamps and saline stretches of river banks.