Frost hardy culinary herb used since ancient times. Biennial self-seeder, becoming easily perennialised in a garden or food forest and providing good ground cover. The whole plant is edible, with a taste between celery and parsley – it is related to both. The leaves, stems and young shoots can be used like celery, raw in salads or cooked in soups, though they benefit from blanching (mulching to prevent light) to reduce bitterness. The flower buds can used raw and the seeds can be used as a pepper substitute. The roots can be boiled and used in soups. Medicinal uses also. Good for attracting beneficial insects including bees and aphid predators. 9cm pot.