Levisticum officinale – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Temperate

Iran,Afghanistan

Natural Habitat

Edible Uses

Leaves and stems - raw or cooked. Used as a savoury flavouring in salads, soups, stews etc, imparting a yeasty/celery flavour. The leaves can be used fresh or dried and are available from late winter until late autumn. To ensure a good supply of the leaves in the summer, it is best to cut the plants down to the ground when flowering in the summer. The young stem can be blanched and used like celery in salads or as a savoury flavouring in cooked foods. Seed - raw or cooked. A strong yeasty flavour, it is used as a flavouring in cakes, soups, salads etc. It can be used whole or ground into a powder. Root - cooked. A strong savoury taste, it can be used as a flavouring or cooked as a vegetable. It is best grated. Best used when 2 - 3 years old. Flowers. No more details are given. A tea is made from the dried leaves. A strong savoury flavour, it tastes more like a broth. A tea can also be made from the grated roots. An essential oil from the root is used commercially as a food flavouring. Yields of 0.5% are obtained.