Perennial plant. A furrowed stem emerging from a rosette of leaves, 1,5 to 2 m in length with yellow flowers in umbels. Scented tap-root, the scent being similar to celery. It is used as seasoning to give flavour to meat, soup or vinegar. The root has sedative, expectorant and anticonvulsive properties. CULTIVATION: full exposure to sun. Rich and well-drained ground.