Also referred to as Chinese Parsley, its distinctive flavor and aroma lend itself to Mexican, Asian, and Caribbean cuisine. This herbaceous, cool weather loving herb is cultivated for both the fresh leaves and dried seeds. A true annual, for a continuous harvest throughout the season, this one does best with successive planting. Ready to harvest in 50 to 55 days. If the harvest is too big the leaves freeze well and you can store dried seeds in a mason jar to keep them fresh.