Both the plant (stalks and leaves) and the seeds of this aromatic plant are used in cooking. The herb originates from the Mediterranean and is now widely cultivated throughout the world. And with good reason as the herbs’ anise like flavor are an excellent addition to fish and chicken dishes. As a spice the seed goes particularly well with lamb and vegetables. The stalks go well in salads, roasted in the oven or simmered in soups

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