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A kind of large wild celery by its smell, its stature and its foliage, the Livèche is a perennial plant which spontaneously grows in the Pyrenees. It is believed that she was introduced in France by the Benedictine monks who recognized her calming virtues. In fact, its name, levisticum, would derive from Latin, meaning relieving. In Switzerland, the Livèche "Grass à Maggi" is readily called, named after the small flavored cubes of this brand sold in the trade. The root, a distilled part of the plant, contains coumarin, starch, vitamin C and tannin. It is particularly used in detox.