Biennial herbs

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Arcydzięgiel litwor Angelica archangelica
description:large plant (up to 250 cm tall) two-year-old with complex leaves and flowers gathered in umbels,
harvest and use:fresh leaves are harvested in spring and summer and the petioles are candied (they can be used to decorate desserts), umbels are collected in summer as the seeds mature, dried roots are used as a seasoning for fish , salads and sauces,
cultivation:sowing seeds on a seedbed or directly into the ground in August, planting into the ground from September to October,
More: Lithium angelica - healing properties, application, cultivation

Cumin Carum carvi
description:plant with feathery leaves and tiny white flowers gathered in umbels, appearing in the second year of cultivation, reaches a height of 120 cm,
harvest and use:harvest young leaves or umbels with mature seeds (in the second year of cultivation), leaves can be added to soups and salads, seeds (known to facilitate digestion) whole or ground is added to meat and vegetable dishes (they are perfect as an addition to cabbage and red beet, as well as cheese and bread),
cultivation:sowing seeds into the ground at the turn of March and April,
More: Cumin. Medicinal properties and cultivation

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Valeriana officinalis
description:biennial plant with properties, grown for roots known for their healing properties,
harvest and use:the roots of the plant are an excellent spice to enhance the flavor of soups and stews, the decoction and tinctures of the roots have calming and analgesic properties,
cultivation:seeds are sown in August on a seedbed, planted in a permanent place in September,

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Parsley Petroselium crispum
description:biennial plant, in the second year of cultivation small green-yellow flowers gathered in umbels bloom, parsley is a rich source of vitamin C,
harvest and use:leaves are harvested in the first year for direct use or freezing, it is an excellent addition to many dishes, including soups, however, do not boil it, so add it just before serving it on the table,
cultivation:seeds should be sown gradually from early spring to summer at a depth of no more than 1 cm, they will sprout only after 2 to 3 weeks (you can try to speed up growth by soaking the seeds overnight before sowing or by pouring them over them after sowing with hot water), parsley works best on slightly moist soil, rich in humus and quite permeable, if we cover it before the onset of frost, we will be able to harvest parsley until winter,
More: Leaf parsley - properties, varieties, cultivation

See also: annual herbs and perennial herbs