Bœuf
classicDropped into a simmering broth at the last minute, this is the winter-soup habit the plant is grown for.
légumearomatique · de céleri · anisé · vert · poivré
Céleri d’eau
Un cousin sauvage du céleri à la pointe anisée, jeté par poignées dans les bouillons d’hiver de Hanoï, tige et feuille.
on its own
0.0sour
0.0sweet
1.0savoury
1.0bitter
0.0umami
Nuoc-mâm
classicFunk and salt against an aromatic stem that would otherwise read as plain celery.
Nouilles de riz
commonPiled raw over noodles in broth, it wilts just enough to release its anise note.
Ail
commonStir-fried fast with garlic, the stem keeps its crunch and its aniseed edge both.
Piment en flocons
commonHeat against an aromatic green that otherwise stays fairly gentle.
Citron vert
uncommonA squeeze at the table brightens an anise-leaning stem the way it lifts any herb-heavy broth.
Porc
uncommonStir-fried with strips of pork, the stem's aniseed edge cuts a fattier cut of meat.
Céleri
rareIts closest relative by flavour, if not by name; side by side the resemblance is obvious.
Gin
wildBotanical and anise-leaning, macerated it edges toward the same register as the spirit's own herbs.