This plant, also known as The Perille of Nanjing, native to Asia, is surprising for its taste and smell of coriander, anise, cinnamon with a hint of citrus.

Advice Vilmorin : Raw, cooked or dried, its leaves embellish salads, raw vegetables, vegetables or fish.

She has only friends in the vegetable garden but prefers the company of other perennial aromatic plants.

Before sowing, soak the seeds overnight in lukewarm water.

Benefits:
Original fragrance of coriander, anise and cinnamon.