Interesting for me: when the seed pods from this plants dry, they turn into papery discs that have a truly special, a bit bitter flavour profile. Comparable with orange peel, cardamom, burned cedar and ginger. In earlier days they have been used as a spice for cakes, mulled wine, bitters, schnapps, or in vinegar for pickles.
@fntngrma Thanks Rosan. It's a plant from the same huge family of Apiaceae. (Angelica, anise, carrot, celery, chervil, coriander, cumin, dill, fennel, hemlock, parsley, parsnip), Many species of the Apiaceae are poisonous, including this one, except the dry seeds. Other species, are widely used as vegetables or spices.
Wow Mona, you have been busy and so creative too. Maybe working a double shift does have it's advantages, when it forces you to create these beautiful images. xox
October 7th, 2015
Leave a Comment
Sign up for a free account or Sign in to post a comment.
