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Sweet Cicely

Sweet Cicely

Product number: 357800
Origin: Europe
Latin: Myrrhis odorata

The plant somewhat resembles cow parsley, with slightly broader, fern-like leaves and firmer flowerheads. Fresh, unripe sweet cicely seeds have long been known in Dutch cuisine for their mild aniseed flavour. The leaves are used for naturally sweetening fruit compote and making herb compote (Veluwe). The leaf stalks yield a yellow, green, or orange-brown dye for wool or fabrics. Furthermore, the entire plant has medicinal properties. This hardy plant grows in moist, humus-rich, fertile soil, possibly in partial shade, and reaches 100-150cm in height.

Names:
Latin: Myrrhis odorata
Dutch: Roomse Kervel
Also known as: Myrrhis
English: Sweet Cicely

Sowing method: Sow in a seed tray, first provide warmth for 2-4 weeks (18-22°C), then give a cold period in, for example, the refrigerator (+4°C) for 4-6 weeks, then slowly warm up to room temperature, after which germination will follow. Sowing directly into the ground is also possible; in that case, simply let it overwinter, and germination will occur in spring.

Sowing/planting time: