Sweet cicely

The herb that tastes of aniseed

Sweet cicely is a robust perennial herb of the celery family, Apiaceae, the same as fennel, dill and parsley. It is the only species of the genus Myrrhis. It forms a broad clump of very dense, feathery, finely divided pale-green leaves, resembling those of a fern. In late spring it produces broad umbels of small white flowers, followed by long, glossy black seeds. The whole plant gives off an intense, sweet scent of aniseed.

Origin and habitat

It is widespread across much of Europe, where it grows in cool meadows, woodland clearings and along watercourses, in mountains and hills. It favours cool spots and moist, fertile soils.

Culinary uses

Every part of the plant is edible and sweet. The tender leaves are used fresh in salads, sauces and omelettes; the unripe seeds, tender and crunchy, are a pleasant snack with an aniseed-liquorice flavour. Its natural sweetness makes it useful for reducing sugar when cooking tart fruit, such as rhubarb. The root is also edible.

Cultivation

It is easy to grow and very hardy. It prefers part shade and a cool, deep, fertile soil. It withstands cold winters well and is one of the first herbs to reappear in late winter. It is loved by pollinators when in flower and self-seeds readily.

Care

It needs little attention: regular watering to keep the soil cool. It has a long taproot and resents transplanting once mature, so it is best placed in a permanent spot. It is entirely safe and non-toxic.