Seeds and leaf used. Known as Chinese parsley. Leaves rich in vitamin C. Spicy aroma of ripe seeds used as flavouring, young leaves in salads and soups. Many medicinal uses. Concentrates calcium. Companion to potatoes. Digestive action of seed is particularly effective with carbohydrates and is traditionally used in bread, cakes, stews, and meat. Loved by bees. Moist shady spot. Sow spring, autumn in warm climates.
Seed count: 65/g.
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