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Frothy white umbels bloom June – August amongst extremely fine, feathery foliage: a first-rate filler, similar to but much finer than yarrow. Historically, this anise-scented herb has been used as a condiment, as medicine for a range of ailments, and the roots have been eaten as a vegetable in Scotland. A western and central European native, it makes its home in the grassy meadows of limestone mountains. Not easily transplanted because of its long taproot it does give it the ability to withstand some drought. 8"- tall clump; uncommon
Minimum temperature: -10° F