Sun Exposure: Partial shade
Origin: Southern and western Asia
Growth Habits: Annual, up to 2 feet tall (60 cm)
Watering Needs: Regular water
Propagation: Seeds, in late winter or early spring
The leaves are used mostly fresh, but they can also be dried or frozen. They are used in soup, salad, omelets, or fish dishes in a way similar to parsley. The tuberous-rooted varieties are eaten like carrots.
Blooming Habits:
White flowers
Culture:
Plant seeds 1 inch apart and then thin them to 1 every 3 or 4 inches (8-10 cm). The seedlings should be handled with care as they are rather delicate.
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