Pushki is a tall hardy biennial herb which grows one to three feet in height. It has the characteristic flower umbels of the carrot family (Apiaceae); these may be flat-topped, or more rounded, and are always white. The leaves are large and divided into lobes. The stems are stout and succulent.
Pushki is found throughout the United States except the Gulf Coast, a few neighboring states and Hawaii. It is listed as "Endangered" in Kentucky and "Special Concern" in Tennessee. In Canada, it ranges in each province except Nunavut.
This plant does best when placed in a sunny location with noon shade. It needs to be protected from strong winds. Seeds should be sown after the last frost is gone, ideally in late spring. Seedlings need to be thinned so that they stand sixteen to twenty inches apart. This plant does poorly indoors.
To harvest wild celery, pick the leaves in late summer or as needed. The young immature stalks and leaf stems were widely used for food with the outer skin peeled off, which is said to have a sweetish flavor. Seeds can be collected once they have fully ripened. To preserve the product, dry the seeds. Leaves can be dried, frozen, or infused in vinegar.
Be forwarned, however, that the juices of all parts contain a phototoxin that can act on contact with skin and exposure to ultraviolet light, causing anything from a mild rash to a blistering, severe dermatitis, depending on the sensitivity of the individual. The plant is a pernicious weed especially in pastures, where it can ruin the milk of cows that eat it.
Native American peoples had many different uses for this plant. The most common use was in poultices that were applied to bruises or sores. Dried stems were also used as drinking straws for the old or infirm, and to make flutes for children. The roots can create a yellow dye. An infusion of pushki flowers can be rubbed on the body to repel flies and mosquitoes.
For culinary uses, it has been suggested that the seeds can be ground to create celery salt which is wonderful for soups, curries, and casseroles. It gives pickles a nice kick. It can also be used in place of regular salt for sodium restricted diets.
The leaves make a nice addition to salads, for poultry stuffing, or as a general garnish. Cream cheese spreads always seem to taste better with a pinch of wild celery leaves. When poaching fish, a handful of fresh leaves can be added to the milk for extra flavor. When adding to soups or stews, add wild celery at the very last minute. Cook for no more than three or four minutes to prevent flavor loss.
For medicinal purposes, the seeds can be made into a decoction and used as a sedative to calm a frazzled person, or relax after a stressful day. This tea will also ease flatulence after a five bean casserole! Leaves are high in minerals and vitamins, which make this a healthy addition to any diet. It can be used as a general tonic to ease indigestion, or calm a colicky individual. Juices extracted from the leaf and stem act as a urine stimulant. Wild celery is a safe plant to consume, however as a general rule excessive doses of any ingredient should be avoided.
