Sweet cicely (Myrrhis odorata) is an underrated plant deserving of more attention as a culinary herb and as a sugar saver. The sweet, anise-flavoured leaves and stalks are used as a sweetener in desserts, saving as much as half the sugar. Because it has no calories, sweet cicely is a good alternative in sugar- reduced diets. Sweet cicely is tolerated well by diabetics.

​Sweet Cicely 

​(Myrrhis adorata)

Perennial, 2—5 feet. Propagate from seed sown in March,
or by cutting up old roots, allowing one ‘eye’ to each
section planted out. Sweet Cicely is one of the slowest-
growing perennials. The first season, sown from seed,
it attains barer 6 inches. Plants usually take 8 to 10
years to attain their ultimate height, and make very
large roots. When dividing up these roots, the long
tapering parts should be cut oil altogether before cutting
up the rest of the root into sections. Plant the sections
a foot apart with the ‘eye’ about 2 inches below the
surface soil. Sweet Cicely does best in full shade but
succeeds in any soil and, in fairly moist soil, in full sun.
Aromatic, stomachic, carminative and expectorant. Useful in coughs and flatulence, and as a gentle stimulant for debilitated stomachs. The fresh root may be eaten freely or used in infusion with brandy or water.