Mirris fragrant

Mirris is fragrant - a long-term grassy plant, also known as wild parsley, a long-term kerwell, spicy Buthene and others. In Western Europe and America, it is grown as a cultural plant. She is especially loved in Italy and France, where they appreciate the anise smell and understand it. However, in Russia, Mirris, the fragrant knows little more. Mirris, in the first year of life, has a small outlet of fluffy gray-green complexic leaves, and in the second season already in the spring it grows into a powerful thick bush tall up to 130 cm. The flowerons disseminate umbrella inflorescences with a large number of white flowers. In the middle of summer, seeds are ripening. They are large, elongated, ribbed, gray-brown or gray-black. The germination is preserved only for one year.
Propagated by seeds and division of the bush. Seed is better to lead under the winter, but you can sow and in the spring, as soon as the earth will light slightly. In the latter case, seeds are pre-
Strategy under the snow or in the refrigerator at a temperature of about 0 °.
For culture, good fertilous soil is prepared, which is supported in moderately humid condition. The place is better to choose the open and illuminated, although the plant is withstanding and the half. The plant is cold-resistant, the winter is satisfactorily, but it will not hurt the garden with a noodle or peat. Mirris can be grown both as a perennial, and as a twin-bowl. Usually, it is enough to have one or two bushes and systematically cut the greens, not allowing the formation of stems. The valuable vitamin product is especially good, because Mirris is sleeping much earlier than sorrel and rhubarb.
The leaves of mirris fragrant contain vitamin C, carotene, sugar, essential oil and have a more pronounced anise aroma than kerwell. Cut branches quickly wither, so it is necessary to use them as soon as possible. For some time they can stand in a glass with water or stored in a cold place. Greens goes to soups, salads, salads from cabbage, potatoes, but it is best to use it fresh as seasoning to cottage cheese, fish, sandwiches, unfortunately, during the workpieces of CIRs, Mirris loses taste.
In folk medicine, Mirris is used as kerwell.