Native to northern Europe; grows stout, vibrant green foliage in the first year then sends up impressive, large umbels of white-greenish starburst flowers the following season. Has many uses in the kitchen along with a long traditional history as an herbal remedy. Leaves can be used to flavor poultry and fish, while stems can be stewed with apples and rhubarb or made into candy and preserves. Seeds are added to flavor vermouth and gin; in Iceland, it even was once considered a currency in trade. Historically it has been used for stomach, respiratory ailments, and as a herbal tonic for blood and circulation. Prefers cool climates, semi-shaded areas, and moist fertile conditions. Spreads 2-4’ wide and grows to 5-7 feet.
Biennial , Hardy to Zones 4-9
Germination: up to 30 days
Seed Planting Depth: on surface
Starting Indoors/Outdoors: Start indoors 8-12 weeks before the last frost. Cold treat seed by sowing into moist soil, wrap in a clear plastic bag, and place in the refrigerator for 30 days; then provide light and 65-70 degrees soil temperatures. Sow outdoors in the Fall.
Light Needs: Prefers part shade but can handle full sun in cooler areas
Soil Needs: Fertile, moist loam.
Uses: Medicinal and culinary