Native to northern Europe; grows stout ,vibrant green foliage in the first year then sends up impressive, large umbels of white-greenish star burst 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. Plants space spreads 2-4’ wide and grows to 5-7 ‘.