Stand of sweet cicely in flower in a woodland glade.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Sweet Cicely along with all the Sweet Cicely containing recipes presented on this site, with 6 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Sweet Cicely recipes added to this site.
These recipes, all contain Sweet Cicely as a major wild food ingredient.
Sweet Cicely, Myrrhis odorata belongs to the Apiaceae (Umbelliferae, carrot) famil and represents the sole species in the genus Myrrhis. It is a tall herbaceous perennial plant, growing to 2 m tall. The leaves are finely divided, feathery, up to 50 cm long. The flowers are white, 2-4 mm across, produced in large umbels. The seeds are slender, 15-25 mm long and 3-4 mm broad.
The plant is generally easy to identify as it possesses a strong anise-like scent that derives from the light green leaves (however, as this plant belongs to the same family as fool's parsley and hemlock unless you're absolutely certain of the plan't identity please grow from commercial seed). Sweet Cicely fruits early and by the start of summer it has already produced relatively big green fruit with their characteristically taste of liquorice.
The young leaves can be used in salads and soups but the true marvel of this herb is it's true sweetness. Indeed, it has the ability to sweeten dishes so much that only half the usual amount of sugar is needed. As a result Sweet Cicely would have been invaluable to prehistoric cooks as it would have allowed for the conservation of honey during cooking. As well as the leaves and fruit the roots of the plant can be candied (in a similar manner to angelica) they can also be boiled or roasted as you would celery. The roots are also edible and should be prepared as you would a parsnip.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Sweet Cicely recipes added to this site.
These recipes, all contain Sweet Cicely as a major wild food ingredient.
Sweet Cicely, Myrrhis odorata belongs to the Apiaceae (Umbelliferae, carrot) famil and represents the sole species in the genus Myrrhis. It is a tall herbaceous perennial plant, growing to 2 m tall. The leaves are finely divided, feathery, up to 50 cm long. The flowers are white, 2-4 mm across, produced in large umbels. The seeds are slender, 15-25 mm long and 3-4 mm broad.
The plant is generally easy to identify as it possesses a strong anise-like scent that derives from the light green leaves (however, as this plant belongs to the same family as fool's parsley and hemlock unless you're absolutely certain of the plan't identity please grow from commercial seed). Sweet Cicely fruits early and by the start of summer it has already produced relatively big green fruit with their characteristically taste of liquorice.
The young leaves can be used in salads and soups but the true marvel of this herb is it's true sweetness. Indeed, it has the ability to sweeten dishes so much that only half the usual amount of sugar is needed. As a result Sweet Cicely would have been invaluable to prehistoric cooks as it would have allowed for the conservation of honey during cooking. As well as the leaves and fruit the roots of the plant can be candied (in a similar manner to angelica) they can also be boiled or roasted as you would celery. The roots are also edible and should be prepared as you would a parsnip.
The alphabetical list of all Sweet Cicely recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
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| Herbed Lemon Sorbet Origin: Britain | Raparperi ja Spruce Vihje juoma (Rhubarb and Spruce Tip Drink) Origin: Finland | Sweet Cicely and Lemon Drizzle Cupcakes Origin: Britain |
| Raised Gooseberry Pie Origin: Britain | Rhubarb and Sweet Cicely Pudding Origin: Britain | Sweet Cicely Ice Cream Origin: American |
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