- Spicey seeds flavour cabbage dishes, rye bread, soups and liquors.
Sow direct in late spring. Will produce lacy, carrot like foliage
the first year followed by umbrellas of white flowers and aromatic
seeds the second year. Fresh leaves may be used as a garnish
or in a salad. Roots may be cooked and eaten as a vegetable.
Maturity: 70/80 days Habit: Biennial Preservation: