Sweet Cicely

Also known as Anise, Myrrh, Roman Plant, Sweet Bracken, Sweet Fern and Switch.

From the family Apiaceae.

This herb is a native of Europe and other temperate countries. It is derived from the Greek 'seselis' or 'seseli'. It is among the first to appear in spring and the last to depart in autumn. The leaves have a myrrh-like scent with a hint of aniseed. In the 16th century John Gerard recommended the boiled roots as a pick-me-up for people who were 'dull'. The roots were thought to prevent infection by the plague. In South Wales it is quite often seen growing in graveyards, planted around the headstones to commemorate a loved one. In the Lake District it was not only used in puddings but also for rubbing upon oak panels to make the wood shine and smell good.

Pick young leaves anytime for fresh use. Collect unripe seeds when green, ripe seeds when dark brown. Dig up roots for drying in autumn when the plant has died back.

Chop, peel and serve the root, which tastes of aniseed, raw with salad dressing or you can cook as a vegetable and serve with butter or a white sauce. Toss unripe seeds into fruit salads. Chop into ice cream. Use ripe seeds whole in cooked dishes such as apple pie; otherwise use crushed. Chop the leaf finely and stir into salads, dressings, omelettes and fruit pies. Add to soups, stews and to cabbage when cooking.

Add dried leaves to pot pourris.