FoodFood InformationHerbs&Spice
SWEET CICELY (Myrrhis odorata)
Each lacy, delicate green leaf of sweet cicely consists of several finelycut pairs of leaflets, so that mature plants resemble a fern or tansy. Severalthin branching stems grow upright from the tap root to a height of about2 or 3 feet. In early summer, small white flowers appear in terminal clustersabout 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 namedOsmorhiza.
Sweet cicely has also been called sweet chervil or giant chervil by manywriters. The roots were once used with wine to make a decoction taken forbites 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 usuallyplanted in the fall to produce seedlings the following spring. Increaseyour 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 aniseflavor. Like fennel, the roots can be eaten raw or cooked like a vegetable.