Leaves – raw or cooked. Excellent raw, the leaves have a delicious sweet aniseed flavour and are liked by the majority of people who try them. They are also used as a flavouring for vegetables, and are an important ingredient of the herb mix ‘bouquet garni’. They can be cooked with tart fruits in order to reduce their acidity. The plant produces fresh leaves from late winter to early the following winter. The leaves can also be dried for later use. It is best to prevent the plant from flowering if the leaves are required for culinary use, because they lose their flavour when the plant is in flower. Root – raw or cooked. A similar flavour to the leaves. So long as it is not too old, the root can be boiled and mixed with other vegetables or added to salads. Seed – raw or cooked. An aniseed flavour, it is usually used as a flavouring but can also be eaten raw whilst it is still green and before the fibrous coat has formed. It makes an excellent mouth freshener. A tea is made from the leaves. The whole plant, including the seed, is aromatic, carminative, expectorant and stomachic. It is useful in the treatment of coughs and flatulence, and also as a gentle stimulant for the stomach. The root is antiseptic and a decoction has been used to treat snake and dog bites. An ointment made from the roots has been used to ease gout and soothe wounds.