Myrrh

The plant somewhat resembles cow parsley, but with slightly broader, fern-like leaves and more compact flower heads. Fresh, unripe seeds of sweet cicely 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 region). The leaf stalks provide 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 a height of 100-150cm.

Names:
Latin: Myrrhis odorata
Dutch: Roomse Kervel
English: Sweet Cicely