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Known on the European Continent as the Maggi plant as the flavour is reminiscent of the famous yeast extract and in fact can be used in the same way. Use the excellent celery-flavoured leaves either dry or cooked in soups, sauces, stews, and casseroles. Fresh leaves are chopped into salads, meat and fish dishes. Use leaves moderately because of strong flavour. The plant dies back in winter but will reappear in spring.
Maturity 90 days from transplant.
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