Net volumes and weights: 50ml / 26g /0.91oz
This plant is native to Asia Minor, it is sometimes called Chinese chervil or Arabian parsley. It is cultivated today in all latitudes.
The leaves are eaten fresh and the dried seeds are particularly aromatic. They give off a very pleasant scent of orange peel, citrus, spice, wood and dry grass, slightly aniseed.
They are used with tomatoes, courgettes, celery, avocado, carrots, artichokes, Greek mushrooms, pork, lamb, duck and white meats, shellfish and salmon , but also in desserts with honey, apricot, nectarine, orange and figs.