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1) The pickled flower buds of this Mediterranean bush have been used as a seasoning and condiment since ancient Roman times. They grow wild throughout the Mediterranean area, both in Africa and Europe. The young flower buds are picked daily, early in the morning, allowed to wilt for a few hours, and then placed in vinegar, salted white vinegar or dry salted.
What are these pickled flower buds called?

2) This aromatic plant is a member of the parsley family, and is native to Europe. It is a biennial, and grows to a height of about 2 feet, with greenish white flowers.
     It has been cultivated since ancient times, and herb lore ascribes to it the ability to prevent robbery and infidelity, and to cure hysteria.  The fresh leaves and seed-like fruit are used for flavoring, the root as a vegetable, and the seed oil is used in ice cream, candy, soft drinks and bakery products. It is also used in making schnapps. 
Name that plant.

3) Myrrhis odorata is an herb of the parsley family also known as garden myrrh. The leaves have a sweet anise taste, and some even describe the leaves as tasting like they have been sprinkled with powdered sugar! This plant is not much used as a pot herb anymore, but the seeds are still used in the liqueur Chartreuse.  The leaves are good in salads, dressings, stews, and in desserts, especially those that contain tart fruits. The cooked root is sliced and served cold in salads or by itself with oil & vinegar.
Name that plant.

4) This member of the parsley family is native to the mountains of southern Europe. It has been used since ancient times as both a food and a medicine, and at one time it was the most widely cultivated medicinal herb. It is not nearly as popular and well known as it once was. The whole plant has a flavor resembling celery, and the leaves are used in soups, stews and salads. The leafstalks (stems) are eaten in salads and used as straws for Bloody Mary's, but they can also be candied like angelica. The roots are used as a salad vegetable. The seeds are used in pickling brines, confectionery, dressings, crackers and liqueurs.
Name that plant.



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