Popular easy to grow annual, pleasantly aromatic and flavorful seeds are used in potpourri and to flavor pastry, beans, stew, sausage, and fish. Distinctively flavored leaves are best with fowl, meats, and spicy dishes. Grows 1’–2’ (30–76 cm) tall. Culture: In full sun area, prepare rich, light soil. Sow in autumn to over winter in mild climates or early spring elsewhere. Thin to 8” (20 cm) apart. Harvest: Pick young leaves anytime. Collect seeds when brown before they drop. Roots can be harvested in autumn. Uses: Whole seeds add flavor to soups, sauces and vegetable dishes. Add leaves to curries, stews and salsas.