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Herbs&Spice

SWEET CICELY

SWEET CICELY (Myrrhis odorata)

Each lacy, delicate green leaf of sweet cicely consists of several finely cut pairs of leaflets, so that mature plants resemble a fern or tansy. Several thin branching stems grow upright from the tap root to a height of about 2 or 3 feet. In early summer, small white flowers appear in terminal clusters about 2 inches wide. Both the seeds and leaves have a slight anise flavor. There is another plant called sweet cicely, native to woods in Western states. But, it is an entirely different plant from the sweet cicely herb and named Osmorhiza.

Sweet cicely has also been called sweet chervil or giant chervil by many writers. The roots were once used with wine to make a decoction taken for bites of poisonous snakes, spiders, and mad dogs.

Best growth is in shade or semi shade. It prefers moderately rich, moist, well drained soil. The seeds take up to 8 months to germinate and are usually planted in the fall to produce seedlings the following spring. Increase your stock by dividing the roots of mature plants in the fall or early spring.

The spicy green seeds of sweet cicely can be used to give salads an anise flavor. Like fennel, the roots can be eaten raw or cooked like a vegetable.