Sweet Cicely Myrrhis odorata

Uses: Culinary/Medicinal/Aromatic

When to Sow: Spring/Late Summer/Early Fall

Duration: Perennial (hardy in zones 3-7

Ease of Germination: Moderate

Sugar saver. Sweet, anise-scented leaves and stalks (fresh or dried) add delightful flavour to sweets and desserts, saving about half the sugar. Of particular interest to diabetics.

Cicely or Sweet Cicely (Myrrhis odorata) is a plant belonging to the family Apiaceae, native to central Europe; it is the sole species in the genus Myrrhis. It is a tall herbaceous perennial plant, growing to 2 m tall. The leaves are finely divided, feathery, up to 50 cm long. The flowers are white, about 2-4 mm across, produced in large umbels. The seeds are slender, 15-25 mm long and 3-4 mm broad.

[edit] Cultivation and uses
Its leaves are sometimes used as a herb, with a rather strong taste reminiscent of anise; it is used mainly in Germany and Scandinavia. Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit. Its essential oils are dominated by anethole.