Apiaceae; native to southwest Asia.

Germination: Sow indoors at a temperature of 60-70°. Sow in individual pots to facilitate transplanting of the tap root. Alternatively, sow seeds outdoors after all danger of frost is past, but when the soil is still cool. Indoors and out, sow at a depth of 4 times the size of the seed and expect germination in 21-25 days.

Growth: Transplant when there are at least two sets of true leaves. It is difficult to transplant because of the long tap root. Space 8-12 inches apart in full sun. Site in a slightly acid, average, well-drained garden soil. Keep plants well watered and deadhead the flowers to prolong the harvest life of the leaves. If grown for the seeds, do not deadhead. Plants will self-sow if allowed to go to seed.

Appearance and Use: This 2-3 foot tall plant is grown in herb gardens for its aromatic foliage and seeds. The leaves are bright green, finely divided, and a highly aromatic addition to poultry and fish dishes. Harvest the leaves at any time for fresh use and drying. Umbels of summer-appearing, tiny, yellow flowers are followed by the seeds that are used in pickling and flavoring. Harvest the seeds when they turn brown. Cut the stem and place it upside down in a bag to collect the seeds as they ripen.