Water-loving edibles

You can counter the warmer weather by making a cool space in your garden with some water-loving edibles. Grow them in water bowls, self-watering pots, wicking beds, rain gardens or boggy garden areas, or in and around ponds or dams.

Mitsuba (Japanese parsley)
Cryptotaenia japonica

Height: 25cm high x 25cm wide

Sun: Full sun or light shade

Plant: Seeds or small plants

Harvest: 6 weeks

How to harvest: Pick young leaves

Climate zones: Subtropical, Arid/Semi Arid, Warm temperate, Cold temperate

I’ve had this lovely plant in my garden for many years, in damp, slightly shady spots. Suitable for growing in a water bowl. Another of my favourite permaculture salad leaf plants. Great for garnishing clear soups and for adding to Japanese dishes. Plants are short-lived but constantly replace themselves by self-seeding, in an easily controlled way.

Native sea parsley/sea celery
Apium prostratum

Height: 15–40cm high x 1m

Sun: Full sun or light shade

Plant: Potted plants from native section of nursery

Harvest: 6 weeks

How to harvest: Individual leaves from outside first

Pests and diseases: Fungal leaf spot occasionally

Climate zones: Subtropical, Arid/Semi Arid, Warm temperate, Cold temperate

This plant resembles parsley but is often called sea celery. A short-lived native herb which can self-seed. It grows well in a water bowl, fed monthly with diluted liquid seaweed. The strong leaf flavour adds depth to herb butter, soups, stocks and slow cooked meals. Alternatively try Apium annuum which looks more like celery and is an annual that grows in wet conditions.

For more edible water plants as well expert tips for managing water in your garden, get a copy of our Early Summer 2025 issue.