Wassersellerie

Dropped into a simmering broth at the last minute, this is the winter-soup habit the plant is grown for.

Funk and salt against an aromatic stem that would otherwise read as plain celery.

Piled raw over noodles in broth, it wilts just enough to release its anise note.

Stir-fried fast with garlic, the stem keeps its crunch and its aniseed edge both.

Heat against an aromatic green that otherwise stays fairly gentle.

A squeeze at the table brightens an anise-leaning stem the way it lifts any herb-heavy broth.

Stir-fried with strips of pork, the stem's aniseed edge cuts a fattier cut of meat.

Its closest relative by flavour, if not by name; side by side the resemblance is obvious.

Botanical and anise-leaning, macerated it edges toward the same register as the spirit's own herbs.