Sweet Cicely Herb
Sweet Cicely was once cultivated as a pot shrub in Europe
and is a native of this region and other temperate countries. The Greeks called
Sweet Cicely 'seselis' or 'seseli'. It is logical to suppose that 'Cicely' was
derived from them, 'sweet' coming from its flavor.
In the 16th century John Gerard recommended the boiled roots
as a pick-me-up for people j who were 'dull'. According to Culpeper, the roots
were thought to prevent infection by the plague.
In South Wales, Sweet Cicely is quite
often seen growing in graveyards, planted around the head stones to commemorate
a loved one.
In the Lake District, Sweet Bracken
(Cicely) was not only used in puddings but also for rubbing upon oak panels to
make the wood shine and smell good.
Species Myrrhis odorata
Sweet Cicely
Hardy perennial. Ht 60- 90cm (2-3ft), spread 60cm (2ft) or
more. The small white flowers appear in umbels from spring to early summer. The seeds are long, first
green, turning black on ripening. The leaves arc fern-like, much divided, and smell
of aniseed when crushed.
The following plant is called Sweet Cicely in North
America. It is unrelated to the European one, but used in a
similar way.
Osmorhiza longistylis
Also known as Anise Root, Sweet Anise and Sweet Chervil. Perennial.
Ht 45-90cm (18-36in). Inconspicuous white flowers appear in loose compound
umbels in summer. The leaves are oval to oblong and grow in groups of 3. The
whole plant has an aniseed odour. Its roots used to be nibbled by children for
their anise liquorices flavor.
Cultivation
Propagation
Seed
Sow the seed when ripe in early autumn. Use prepared plug or
seed trays and, as the seed is so large, sow only 1 per plug and cover with
compost. Then cover the trays with glass and leave outside for the whole
winter.
The seed requires several months of cold winter temperatures
to germinate. Keep a check on the compost, making sure it does not dry out.
When germination starts bring the trays into a cold greenhouse. A spring sowing
can be successful provided the seed is first put in a plastic bag mixed with a
small amount of damp sharp sand, refrigerated for 4 weeks, and then sown as
normal in prepared seed or plug trays. When the seedlings are large enough to
handle, which is not long after germination, and after the frosts are over,
transplant to a prepared site in the garden, 60cm (2ft) apart. Root Cuttings
The tap root may be lifted in spring or autumn, cut into
sections each with a bud, and replanted cither in prepared plug trays or direct
into a prepared site in the garden at a depth of 5 cm (2 in). Division
Divide the plant in autumn when the top growth dies down.
Pests and Diseases Sweet
Cicely is, in the majority of cases, free from pests and
disease.
Maintenance Spring: Take root
cuttings.
Summer: Cut back
after flowering, to produce new leaves and to stop self-seeding.
Autumn: Sow
seeds. Divide established plants. Take root cuttings.
Winter: No need
for protection.
Garden Cultivation
It is one of the first garden herbs to emerge after winter
and is almost the last to die down, and is therefore a most useful plant. If
you have a light well-drained poor soil you may find that Sweet Cicely spreads
all round the garden, and when you try to dig out established plants that the
tap root is very long; even a tiny bit remaining will produce another plant. On
the soil at my farm, which is heavy clay, it is a lovely plant, however,
remaining just where it was planted in a totally controlled fashion. The situation it likes best is a well-draining soil, rich in
humus, and light shade. If the seed is not wanted for propagation or winter
flavoring, the whole plant should be cut down immediately after flowering. A
new batch of leaves will soon develop.
Sweet Cicely is not suitable for growing in humid areas
because it needs a good dormant period before winter to produce its root and
lush foliage.
Harvest
Pick young leaves at any time for fresh use. Collect unripe
seeds when green; ripe seeds when dark brown. The foliage and seed do not dry
or freeze, but the ripe seed stores well in a dry container. Dig up roots for
drying in autumn when the plant has died back.
Container growing
As this herb has a very long tap root it does not grow
happily in a container. But it can be done. Choose a container that will give
the root room to grow, and use the bark, peat mix of compost. Place it in a
semi-shady place and keep it well watered throughout the growing season.
Medicinal This herb is now rarely used medicinally. The boiled root is
said to be a tonic for the teenager and the elderly.
Culinary The root can be cooked as a vegetable and served with butter
or a white sauce, or allow to cool and chop up for use in salads.
Alternatively, it can be eaten raw, or peeled and grated, and served in a
French salad dressing. It is difficult to describe the flavor - think of
parsnip, add a hint of aniseed. The root makes a very good wine.
Toss unripe seeds, which have a sweet flavor and a nutty
texture, into fruit salads. Chop into ice cream. Use ripe seeds whole in cooked
dishes such as apple pie, otherwise use crushed.
The leaf flavor is sweet aniseed. Chop finely and stir in
salads, dressings and omelets. Add to soups, stews and to boiling water when
cooking cabbage. Add to cream for a sweeter, less fatty taste. It is a
valuable sweetener, especially for diabetics but also for the many people who
are trying to reduce their sugar intake.
When cooking tart fruit, such as rhubarb, plums,
gooseberries, red or black currants, add 2-4 teaspoons of dried Sweet Cicely.
Or, as I do sometimes, mix a handful of large fresh leaves with some lemon balm
and add to the boiling water in which the fruit is to be stewed. It gives a
delightful flavor and helps to save almost half the sugar needed.
Other uses This is one of the first nectar plants to appear in the
spring, so it is valuable to the beekeeper.
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