Ligusticum scoticum L.

Stout, simple or branched, 3–6 dm; lvs thick or fleshy, somewhat shining, chiefly twice ternate with 9 lfls, the upper smaller or once ternate; lfls rhombic to obovate, 3–10 cm, obtuse or acute, sharply serrate above the middle, mostly entire and cuneate at base; umbels compound; rays 10–20, 2–5 cm; pedicels 5–10 mm; fr oblong, 6–10 mm, a third as wide, the ribs prominent and narrowly winged; 2n=22. Sandy or rocky seashores; Greenl. and Lab. to L.I.; n. Europe. July–Sept

It is a cold temperate plant. It will grow in most soils. It needs a moist protected sunny position. It is frost resistant. It cannot tolerate drought. It grows on cold salty coastlines. It suits hardiness zone 4.

It is sometimes used as a vegetable. It can be eaten raw of boiled. The young shoots and leaf stalks are blanched and used as a celery substitute in salads. It is also used as a flavouring in soups and stews. The pods can be cooked and eaten. The roots are chewed. The seeds are dried and ground as a condiment.

Plants can be grown from seed.