INGREDIENTS

INSTRUCTIONS

Sweet cicely (Myrrhis odorata) is in the Umbelliferae family. It's a hardy
perennial with a scent that's been compared to lovage and which has also
been described as having a spicy flavor like licorice. Sweet cicely can be
substituted for caraway seeds in baking. Press fresh sweet cicely leaves
firmly into bluefish before grilling them, or grate the root and add it to
quick breads and muffins.  Anise can be substituted for sweet cicely.
Flowers are white, numerous, 2" across and are in compound umbels of 5 to
10 smaller umbels.  Inner blooms are male and outer blooms are bisexual.
The leaves are fernlike, two or three times pinnately divided and in
toothed or finely lobed leaflets.  They are whitish, downy and spotted
underneath.  Leaf stalks wrap around the stem. The fruit is shiny, dark
brown and the seeds are sharply ridged and to 1" long. The plant flowers in
May and June and is native to Europe and naturalized in North America. It's
hardy to Zone 3 and prefers moist, well-drained, humusy soil and partial
shade.
Rodale writes:  "Here's an herb that seems to have made it onto everyone's
'Most Often Overlooked' list, but not into very many gardens. Although some
gardeners have found it difficult to propagate, it will reward the
persistent with a beautiful ornamental form, a sweet anise taste and a few
medicinal uses.
"Although the plant has been in use in cooking and medicine at least since
Roman times, little seems to have been written about it. Indeed, the old
herbalists spent most of their words in comparing it to other plants like
hemlock, chervil, lovage and anise.  It was used as a preventative in time
of plague, as a tonic for young girls and old people, and as an aromatic, a
stomachic, a carminative and an expectorate.
"Uses: Medicinal: Sweet cicely is employed in folk medicine in some parts
of the world, but its uses have not been tested scientifically. It does
seem to increase appetite and decrease flatulence, and we know that the
roots are antiseptic.  All seem to agree that it is harmless, which in a
way seems to be damning it with faint praise."
"Culinary: Sweet cicely's flavor is a combination of celery and anise. The
leaves of the plant are used fresh as garnishes, in salads or in recipes
where a sweet touch is needed. The root is steamed, simmered or cooked and
pureed like a parsnip, and the seeds are used in candy, syrups, cakes and
liqueurs.
"Sweet cicely cooperates with carrots, parsnips, potatoes, turnips,
Brussels sprouts, cabbage, cream soups and sauces, and fish, and in fruit
soups, stewed fruit, fruit salads, pies and tarts.
"Ornamental: The lacy foliage and large white blossoms that bloom in spring
make it a good plant for mixed flower beds. The seeds are decorative enough
for winter bouquets."
"Cultivation:  If possible, start from purchased or dug seedling plants, or
divide the plant in the fall. The seed needs to have undergone rather
mysterious patterns of freeze and thaw and is notoriously slow and finicky
about germinating.  If you do use it, use fresh seed and sow in the fall.
"Harvesting and storage: Harvest leaves throughout their growing season.
One plant will yield 4 cups of leaves and 1/2 cup of seeds in a season.
Plant parts are seldom dried."
From _Rodale's Illustrated Encyclopedia of Herbs_, Claire Kowalchik and
William H. Hylton, Editors. Emmaus, PA: Rodale Press, Inc., 1987. Pg. 474.
ISBN 0-87857-699-1. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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