You are in for a real treat with this
wonderful, but often overlooked,
vegetable. The white, crisp bulbous
stem base has a delicious, anise
flavor and can be eaten raw, used to
flavor soups and pasta, deep‑fried,
or sautéed and added to gravy
served over steaks! Feathery foliage
is attractive in the garden and is
an excellent fresh garnish to fish,
chicken, tomatoes, and sauces. Seed
can also be harvested as a spice. Perennial in USDA zones 6 to 10.
Days to Emerge:
When to sow outside: For “bulb”: 1 to 2 weeks after average last frost, or midsummer for fall harvest. For foliage only: Every 3 weeks after average last frost until midsummer.
When to start inside: 4 to 6 weeks before average last frost (only necessary in hot climates for bulbous base production).
Harvesting: BULBOUS STEM BASE: Harvest any time after the base begins to fatten and before plant begins to bolt (prematurely go to seed). Cut just below the soil surface. LEAVES: Can be clipped for fresh use almost any time after plant becomes established. SEEDS: Harvest seeds when they turn from yellow‑green to grey‑green. If allowed to turn brown, they may fall to the ground before you can harvest them.
Artist: Donna Clement