Annual aromatic plant of the Umbelliferae family, with a flavour that reminds anise and fennel. Native of Europe and Asia, it is used a lot for the Scandinavian recipes, particularly to flavor fish, sauces and omelets. Its taste is very distinctive and it is recommended not to use it mixed with other herbs. Pounding its seeds and placing them in infusion, you can get a tisane useful for several purposes: it helps digestion, hiccups and soothes stomach cramps, relieves insomnia, refresh breath.
Parsley and Dill
Excellent adaptable variety, medium-size scented foliage, cold-hardy. It is commonly used due to its aromatic properties.
Healthy, compact and easily workable variety, curly leaves, ideal for bunches. Dark green leaves, not very fragrant.