Leaves

The leaves are glossy, bright green to darker olive. Ovate and bluntly toothed (occasionally with tiny white tips to the teeth), arranged in groups of three at the end of the leaf stalk (trifoliate). The stem leaves are arranged in a spiral.

Flowers

Found as terminal or in the leaf axils. They are arranged in umbels, 6 to 7 cm in diameter. Each inflorescence has multiple bunches (umblets), each with 10 to 20 flowers. Each flower is tiny, with 5 yellow-green petals, 5 green sepals, and 5 stamens. It flowers from April to June.

Seeds

Stem

Thick, succulent and resembling a rounded celery stalk. The base of the leaf stem is shrouded with a papery sheath where it joins the main stem.

Fruit

The globular fruit is green, ridged and ripens to a blackish colour. Each fruit can split into 2 seed pods, and a single plant can produce from 3000 to 9000 seeds per year.

Taste

A very strong perfume-like flavour, slightly reminiscent of celery.

Frequency & law

Common and no restrictions.

The nuanced bit

It is a member of the dangerous Apiaceae family, but this is one that is easy to recognise and so should pose no danger.

Possible confusion

Other Apiaceae family members – although only superficially, so nothing to worry about. Wild Angelica can look similar.

Habitat

Hedges and waste places, often near the sea although found inland more and more nowadays, but still a lowland plant. Europe to Asia. Naturalised in Britain, although more rare the further north you go. Has been reported in Australia and New Zealand.

How to harvest

The plant comes into growth in the autumn and the leaves are often available throughout the winter.

Cooking tips

Cooking mellows the somewhat overpowering perfume flavour. Stems can be slicecooked to a crunchy, crisp texture.

Other uses

Folklore

The earliest macrofossil record in the UK was found at a Roman site Monmouth, so it is assumed that the Romans brought it with them.