A popular flavoring herb, this hardy biennial is also rich in vitamins; if not using the foliage freshly cut, flavor is better preserved by freezing rather than by drying; for addition to soups, stews, or used to season fish and vinaigrettes; chewing the leaves gives temporary relief from garlic breath.

Great as a garnish; milder flavor than Italian (flat); is also used in the fall, winter and early spring landscape to add a bright evergreen…green… to beds and containers.

Strong flavor, rapid grower, similar in appearance to cilantro, best for cooking