Grown for its young leaves which have a delicious, cucumber-like taste. They can be eaten raw and cooked and used as a culinary herb for seasoning soups, salads, vinegars, sauces, and drinks. Herbalists use the plant topically for skin burns and wounds. The flowers, and flower stalks are curious and have a certain charm, though they tend not to be the main attraction. Native to the Mediterranean, but naturalized in much of the US.
2'H. Full Sun. Medium Soil.
These seeds were produced by our friends at Ernst Conservation Seeds in Meadville, PA.
Growing Tips: Direct seed in Fall or Early Spring.