FabulousFusionFood's Spice Guide for Sweet Cicely Seeds Home Page
Sweet cicely seeds
from Myrrhis
odorata show on
the plant and
isolated.
Welcome to the summary page for FabulousFusionFood's Spice guide to Sweet Cicely Seeds along with all the Sweet Cicely Seeds containing recipes presented on this site, with 0 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 Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Sweet Cicely, Myrrhis odorata (also known as British Myrrh, Anise, Sweet Bracken. Sweet-fern, Sweet-Humlock, Shepherd's Needle, Spanish Chervil and Cow Chervil) belongs to the Apiaceae (Umbelliferae, carrot) family 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 50cm long. The flowers are white, 2ߝ4 mm across, produced in large umbels. The seeds (actually fruit pods) are slender, 15ߝ25 mm long and 3ߝ4 mm broad.
The seeds of the plant are used as a spice and have a very strong aniseed-like taste (much stronger than the leaves). Like the leaves, the essential oil of the seeds rich in the phenylpropanoids anethole (the major constituent) and methyl chavicol. It is native to Western Europe and is a common garden plant in Northern Europe. Despite it's flavour, sweet cicely seeds have been supplanted by aniseed as a spice. One of the few cuisines still using sweet cicely seeds as a spice is that of Lebanon.
The English name of this plant, cicely, ultimately derives from the Ancient Greek seselis [σέσελις], which was, originally, a collective name for a number of hebs in the Apiacea family.
The green, unripe, seeds of sweet cicely can be eaten like candy. They can also be chopped and added to ice cream as a flavouring or used, whole, to flavour fruit salads. When the seed pods turn dark brown they are ripe and can be picked for storage. They can be added whole to flavour pies, conserves and biscuits or they can be crushed and added to most desserts (they are particularly good in crumbles and marry particularly well with rhubarb. Sweet cicely seeds can also be used in the same manner as caraway or sesame seeds, either as fillings or sprinkled as toppings for cakes and breads.
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 Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Sweet Cicely, Myrrhis odorata (also known as British Myrrh, Anise, Sweet Bracken. Sweet-fern, Sweet-Humlock, Shepherd's Needle, Spanish Chervil and Cow Chervil) belongs to the Apiaceae (Umbelliferae, carrot) family 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 50cm long. The flowers are white, 2ߝ4 mm across, produced in large umbels. The seeds (actually fruit pods) are slender, 15ߝ25 mm long and 3ߝ4 mm broad.
The seeds of the plant are used as a spice and have a very strong aniseed-like taste (much stronger than the leaves). Like the leaves, the essential oil of the seeds rich in the phenylpropanoids anethole (the major constituent) and methyl chavicol. It is native to Western Europe and is a common garden plant in Northern Europe. Despite it's flavour, sweet cicely seeds have been supplanted by aniseed as a spice. One of the few cuisines still using sweet cicely seeds as a spice is that of Lebanon.
The English name of this plant, cicely, ultimately derives from the Ancient Greek seselis [σέσελις], which was, originally, a collective name for a number of hebs in the Apiacea family.
The green, unripe, seeds of sweet cicely can be eaten like candy. They can also be chopped and added to ice cream as a flavouring or used, whole, to flavour fruit salads. When the seed pods turn dark brown they are ripe and can be picked for storage. They can be added whole to flavour pies, conserves and biscuits or they can be crushed and added to most desserts (they are particularly good in crumbles and marry particularly well with rhubarb. Sweet cicely seeds can also be used in the same manner as caraway or sesame seeds, either as fillings or sprinkled as toppings for cakes and breads.
The alphabetical list of all Sweet Cicely Seeds recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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