Cicely
Myrrhis odorata
Sweet cicely, a robust, aromatic perennial native to the mountainous regions of Europe and
Asian Russia, grows from 0.6 to 0.9 m (2 to 3 feet) tall. One of
the first herbs to appear in the spring, sweet cicely makes a
becoming backdrop to a perennial border.
Soft, silky, fern-like leaves are pale green with
whitish undersides, turning to purple in fall. The
leaves have a distinctive sugary taste, with just a hint
of licorice. The fragrance is similar to that of anise.
Sweet cicely has hollow, furrowed stems, and a large, thick,
deeply growing root.
Seeds, which follow the flowers, are 2 cm (about 3/4 inch)
long, and are held upright on the plant. Dark
brown and shiny when ripe, the seeds have a more
powerful, sweetly liquorice flavor than the leaves.
Produces clusters of small, whitish, sweet-scented
flowers, similar to Queen Anne's lace. Blooms in
May or June.
Sweet cicely is attractive to honeybees.
Stems, leaves, roots, and seeds may all be eaten.
Other names
- Anise Fern
- British Myrrh
- Cow Chervil
- Garden Myrrh
- Shepherd's Needle
- Smooth Cicely
- Sweet Bracken
- Sweet Chervil
- Sweet Cicely
- Sweet Myrrh
Uses
In traditional herbal medicine, sweet cicely was used as a general tonic, a
mild laxative, and an appetite stimulant. It was also believed to strengthen the lungs.
Add fresh leaves to salads, soups, and stews,
but don't include in highly seasoned dishes, as
sweet cicely's delicate flavor is easily lost.
Cook the sweet-tasting leaves with sour fruits such as rhubarb or gooseberries, and cut back
on the sugar you usually add for sweetening.
Use fresh leaves and green seeds as a substitute for sugar in fruit conserves.
Add chopped, unripe seeds to salads, or use them to flavor whipped cream or ice cream.
Include whole ripe seeds in cookies, cakes, and fruit pies, especially apple pies, where they
may be substituted for cloves. When using sweet cicely seeds in baking, you should plan on
decreasing the amount of sugar called for in your recipe.
Eat the seeds as you would candy.
Toss peeled, chopped roots in oil and vinegar and serve as a tasty side salad.
Cook fresh roots and serve as you would your favorite recipe for parsnips. Add roots to flavor soups and stews.
Include sweet-smelling dried flowers in potpourris.
Habitat & cultivation
Sweet cicely grows best in deep, rich, loamy soils. Dig soil deeply to accommodate long
taproot, and keep moist. Add 1 cm (1/2 inch) of compost or manure every spring.
Recommended pH range is 5.5 to 6.5.
Grows well both in full sun and shade.
Sow seeds no more than 6 mm (1/4 inch) deep in
late summer, while they are still fresh. Seeds
germinate best after freezing during the winter months.
May also be propagated by root division. Make sure each section of the upper root contains
an eye. Divide roots in the spring.
Space plants 0.6 m (2 feet) apart.
Sweet cicely self-seeds around the base of the mature plant. To avoid unwanted volunteers,
remove the fruiting stalks before the seeds ripen.
Remove flowers immediately to ensure a plentiful supply of leaves.
Usually pest- and disease-free.
Side effects
There are no known health hazards associated with sweet cicely; however, very little
research has been done on the safety aspects of this herb. Until we know more, it's best to
consume sweet cicely in moderation.
Collection & harvesting
Harvest young leaves and stems for culinary use at any time. Leaves wilt quickly, so pick
them just before use.
Sweet cicely leaves are best when fresh, as they do not dry well and lose some of their
flavor when frozen.
Harvest seed heads while the seeds are still green and unripe. Collect seed heads with a
small portion of stem attached. Hang upside down by the stems to dry. Store dry seeds in an
airtight container.
Dig roots as required, although this is not an easy task, as the roots are quite deep.
Hang flowers to dry for inclusion in potpourris.
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