Cicely is an anise-like herb that is both flavorful and ornamental. It is easy to grow and thrives in colder regions. The fresh leaves and dried seeds can be used in a variety of dishes, and it is often used in Northern European cuisine.
Cicely is a mildly flavored, anise-like herb that complements a wide variety of dishes. In addition to being flavorful, Cicely is also ornamental and some gardeners include it in their flower gardens as a great decorative plant. Dried Cicely is available in some markets, especially seeds, and is also easy to grow at home. Because Cicely is very cold hardy, it is an excellent choice for colder regions. It does not do well in hot or extremely humid climates.
The plant is also known as Myrrhis odorata, and is sometimes called garden or British myrrh. It is in the parsley family, along with several other plants that have the same slightly pungent aniseed flavor. Like many of its relatives, Cicely is umbelliferous, with flowers forming large umbels of clustered blooms that resemble umbrellas. The leaves of Cicely are feathery and fine and if left unchecked the plant can grow to around a meter in height.
The fresh leaves can be used in an assortment of foods, either as part of a base for dishes such as soups and stews or as a side dish. The dried leaves are used much like dried parsley. The seeds have a higher concentration of flavor and can be included in a range of foods, from curries to baked goods. Roasting the seeds ahead of time can bring out the flavor even more, as can crushing them. As with all dried herbs, Cicely should be stored in a cool, dark, dry place when not in use.
The plant is very easy to grow and requires rich, loamy soil with a neutral pH. It thrives in USDA zones three through eight and has been known to grow in colder regions. Cicely’s water requirements are average and the plant requires minimal care as it grows. For gardeners who want to keep a stock of leaves on hand, the flowers should be pinched back periodically to encourage more growth.
Northern European cooks often use Cicely, as it grows in inhospitable climates. The plant appears to be native to Europe and appears in fine herbal blends in a number of countries, most notably Germany. Some cooks confuse it with chervil, another member of the parsley family with a similar flavor. Chervil, however, is more bitter than Cicely, which has a hint of sweetness leading some cooks to call it Sweet Cicely.
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