The South grew artichokes, melons, romaine lettuce, eggplant, salsifys, celery, fennel, parsley, and alfalfa. Commonly seen flavours are caraway, cardamom, cumin, anise, fennel, and lemon or orange peel. Some varieties may add savory, cumin, coriander or fennel seed. Qutab is usually served with yoghurt with green coriander, fennel and sumac. Coppiette are seasoned with red pepper and fennel seeds. Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit. Among these plants are "Pueraria mirifica", kudzu, angelica, fennel, and anise. They mainly feed on flowers of carrot and fennel. Fennel, "Foeniculum vulgare", is a perennial herb. The seeds can be used as a spice, similar to fennel seeds. Warner introduced the fennel and salami pizza and the Puttanesca pizza. Sea fennel, or Rock samphire, is an edible wild plant. Chilblains were treated with a mix of eggs, wine, and fennel root. Fenchone is a constituent of absinthe and the essential oil of fennel. The crucifix proper is made of a single piece, carved in Mexican fennel root.