A perennial herb with large, celery like foliage and greenish-yellow flowers in July. The leaves are used in soups, stews, and salads; the stalks and stems can be candied, blanched, or eaten fresh like celery. Seeds can be added to breads.
Exposure: Part Sun (4 to 6 Hours) or Full Sun (6+ Hours)
Spacing: 12 - 15"