Cultivation and Uses
Its leaves are sometimes used as a herb, either raw or cooked, with a rather strong taste reminiscent of anise; it is used mainly in Germany and Scandinavia. Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit. Its essential oils are dominated by anethole. The roots and seeds also are edible. Additionally, it has a history of use as a medicinal herb.
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“If the minds of women were enlightened and improved, the domestic circle would be more frequently refreshed by intelligent conversation, a means of edification now deplorably neglected, for want of that cultivation which these intellectual advantages would confer.”
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