Cicely

Sweet cicely (Myrrhis odorata) is a large, vigorous herbaceous perennial in the Apiaceae family, native to mountainous regions of Europe. It produces fern-like foliage with a sweet, anise-like fragrance and small white flowers in umbels. The entire plant — leaves, unripe and ripe seeds, and roots — is edible, with a mild, nutty sweetness. It thrives in moisture-retentive, nutrient-rich soil in a lightly shaded position and is exceptionally cold-hardy.

Growing

Seeds require a cold stratification period before they will germinate. Sow outdoors at 2 cm depth in late summer or autumn so that natural winter cold breaks dormancy; for late winter indoor sowing, simulate this by keeping the seed tray indoors for one month then placing it in the freezer compartment for a further month before moving to germination conditions. Germination is slow, typically taking 60–90 days. Space plants 70–80 cm apart in rows 80–100 cm apart. Seeds are short-lived and lose viability quickly; always use fresh seed.

Care

Keep soil consistently moist — this plant does not tolerate prolonged drought. Mulch around the base to retain moisture. No staking required for most positions, though exposed sites may benefit from support given the plant can reach 120 cm. Remove flower heads after blooming if you wish to limit self-seeding; otherwise allow seeds to drop and self-sow naturally. No feeding is required on rich soils; a single application of balanced fertiliser in spring benefits plants on leaner ground.

Harvest

Harvest young leaves once the plant is established — they are ready when bright green and full-sized. Pick unripe green seeds while still soft for use in desserts. Harvest roots in the second year or later, when the plant is fully established, by carefully lifting with a fork. The harvest window extends across approximately 60 days of active leaf production.

In the kitchen

Use fresh young leaves chopped into salads, omelettes, soups, and stews. The leaves pair especially well with tart fruit such as rhubarb and gooseberries, naturally sweetening them and reducing the need for added sugar. Green unripe seeds have an intense sweet anise flavour and excel in desserts and fruit salads. Ripe dried seeds can be used as a spice. The root is eaten raw in salads or cooked as a vegetable.

Storing

Fresh leaves keep for 2–3 days wrapped in damp paper in the refrigerator. Leaves can be dried at low temperature and stored in an airtight jar for up to 6 months, though flavour diminishes. Ripe seeds dry well and store in a sealed container for up to 1 year. Roots can be stored in a cool, dark, frost-free place for several weeks, similar to parsnip.