A fast, fine-textured cool-season culinary annual in the carrot family (Apiaceae), native to the Middle East, Russia, and the Caucasus and now grown worldwide. NC State Extension describes an erect, spreading plant about 1-2 feet tall with light green, feathery, finely divided (tripinnate) leaves — like a more delicate parsley — and a mild aniseed scent. Small white five-petaled flowers open in saucer-shaped umbels 1-2 inches across in spring and summer. It is generally grown as an annual (occasionally biennial in milder areas), prefers cool weather in moist, well-drained soil, and is a classic component of French fines herbes, prized for a delicate flavor best used fresh.