Sweet Cicely
(Myrrhis odorata)
garden myrrh, sweet chervil, anise root

Description: The thin branching stems grow upright from a 2-3 foot tap root, with several, aromatic, finely-cut, fernlike leaves. Small, white nectarous flowers appear in terminal clusters, that ripen into large, narrow fruits. Both seeds and leaves have a slight anise scent. The seeds take up to 8 months to
germinate. A native of Europe, found in light woodland, grassy places, moist shade, cultivated in gardens. The North American Sweet Cicely is Osmorhiza longistylis.

Edible, Medicinal: The anise-flavored, green seeds are eaten raw or sprinkled on fruit salads and to flavor liqueurs. The fresh leaves can be chopped into omelets, soups, stews and cooked with acid fruits to reduce tartness. The roots, like fennel, are grated into salads, picked or cooked.
It is a antiseptic, carminative, expectorant, digestive, and tonic. The whole herb can be used much like anise. A tea
from the seeds is used to promote digestion, improve appetite, relieve cramps ,nausea, gas, colic in infants, mucous congestion, and anemia in the elderly. Add 1 teaspoon of the crushed seeds to 1/2 cup boiling water, steep 15 minutes, take as needed. A decoction of the root can be crushed into a poultice for boils.