Provides an aniseed flavour to dishes
Leaves, seeds and stems can all be harvested. Leaves have mild flavour, stems and seeds are stronger.
Herbs are so easy – you don’t even need a garden! Just a few in pots on the patio or windowsill will add that little extra to a dish.
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March, April, May
June, July, August, September, October
Outdoors: sow thinly, March-May, where they are to crop, 1.5cm (½") deep, directly into finely-prepared, well-drained soil, which has already been watered. Seedlings usually appear in 7-21 days. Thin seedlings to 30cm (1') apart. Water well until plants are established. Keep moist and weed free. If desired, plants can be kept smaller by pinching back regularly. Harvest: June-October. Pick leaves and stems as required. Harvest ripe seeds once they have turned brown.
The foliage is delicious added to salads. Seeds can be used in pickles and sauces. Stems can be cooked or eaten raw, like celery.
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