This herbaceous perennial is native to Europe, Asia, and the Western United States. It grows to 3 feet tall and is hardy to -40 degrees F. Anise-flavored, this herb is used fresh or dried as a condiment for seasoning tomato dishes, mushrooms, poultry, and other oily foods, and as an ingredient in herbal vinegars, salad dressings, hot sauces and salsa. Plant prefers full sun to part shade and dry soils, and will withstand growing in alkaline soils. Plants grown in poor soil are more aromatic and make better spice and medicine than those grown in rich soil. Sow seed on surface and press in hard, then keep warm and evenly moist until germination, which takes 4 days to 2 weeks. Individuate seedlings and grow in pots for a month or two until the plants are big enough to transplant out to the garden. Space plants 2 feet apart. Once established, they may be propagated by root cutting.