eGarden © 2006 Ed Mues

From The Garden of Ed. Submitted for publication in The Towne Crier on June 14, 2006

Sweet Cicely.

I've grown this wonderful herb plant for several years in my front yard. I see it from my home-office window; I see it when I go to fetch the mail and the newspaper; and, I see it any time I'm out there in the proximity of the peach, pear or cherry trees. Its deeply cut leaves give it the appearance of a delicate fern. Brushing by its soft downy leaves fills the air with the sweet fragrance of anise.

"Myrrhis odorata" is its botanical name. It is related to carrot, fennel and Queen Anne's lace. It is in the parsley family. Its flowers are umbelliferous (umbrella shaped). Remember my last article? Umbels are nearly flat-topped clusters of very small flowers that serve as a landing platform that attract large numbers of small beneficial insects. All the more reason to like it. I was asked to write about this particular plant for a couple of reasons. Some acquaintances couldn't find much information about it. Compendiums of herbs often do not include it. The second reason was because of its wonderful qualities and history. I suppose I've shared some of this with those same acquaintances.

I suspect the lack of information is because it is not a native plant. It is native to the Pyrenees, Alps and the western Baltic Mountains. Today it is common also in parts of the British Isles, and still in the European mountains, but it is little known elsewhere except by devotees who have introduced it here. It does not grow wild anywhere in the Americas. I recently asked a local herb grower with more than one hundred kinds for sale if he had any Sweet Cicely. He didn't know what it was. Had never heard of it. Talk about a well-kept secret! And, oh what wonders to behold!

The Plant: The very name Myrrhis odorata starts the ball rolling nicely. Myrrrhis comes from the Greek, Myron, which means perfume, or, literally, "smelling of myrrh". Odorata is from the Latin and means fragrant or smelling. It is an herbaceous perennial, hardy to -40 degrees F, has a thick deep root, not unlike its carrot relatives, and will grow to three feet and taller. Its width frequently approaches the same size as its height. Five-foot specimens have been noted. The stems are erect, hollow, hairy and noticeably ribbed. The leaves are alternate on the stem, light green turning purple in the fall, and hairy beneath. They spread sideways and their fernlike appearance, light white blotching, and pubescent undersides create the appearance of lace in a mist. The flower heads are white, flat topped and composed of multiple clusters of blossoms. The very tips are black. They bloom from mid-May into early to mid-June. Not long after pollination seeds form and rapidly grow to near 3/4" long. Longer than wide and pointed at both ends, the seeds ripen to a dark brown to jet-black and are strongly ribbed and shiny. All parts of the plant including the seeds are anise scented.

Its Culture: Propagate by seed or division in fall or early spring. It is very adaptable, and doesn't mind shade and less than ideal soil. Self sows and will readily seed in mulches. Seed must experience freezing winter to germinate, and it is slow to germinate at that. It is a slow grower and might take a few years to reach maturity. Transplant one-year old plants in the fall.

Culinary Uses: All parts of this wonderful plant are edible! Fresh, dried, or deep frozen! Popular in Elizabethan England, its sweet licorice flavor was a popular sugar substitute. Its leaves are used to flavor a vast array of foods and desserts. I list some: soups, stews, seafood, omelets, herb butter, whipped cream, salad greens and salad dressing, fruit pies, tea. The seeds are included in salads when fresh (green) and are used in spicy mixes when ripe (dried). They are used in candies, syrups, cakes, as breath fresheners, and to flavor liqueurs such as Chartreuse. The roots can be boiled and eaten as you would carrots. I'll bet a fritter made from a flower head would be delicious!

Ornamental Uses: Sweet Cicely is a handsome addition to a view scene where a season long feature can be appreciated. Its ferny/lacey appearance is a great texture to play with against different backgrounds. Shade and natural looking areas will make it stand out. Plants are long lived, die back to the ground in the fall, and are avoided by the deer.

Additional notes: There are many cited uses in folk medicine, which I omit. As far back as the late 16th century, the seeds were ground and their oil used to polish and scent oak. Honey producers used to rub the leaves inside the hives to attract the honeybees.

Don't confuse this plant with a native plant of the genus Osmorhiza. There are several species, none with attributes that can compare to our featured guest. Sweet cicely, Myrrhis odorata. Seek it out. You'll enjoy its presence.

From The Garden of Ed. Submitted for publication in The Towne Crier on June 14, 2006

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