Sweet cicely

Sweet Cicely (Myrrhis odorata) – Traditional Perennial Herb with Sweet Aniseed Flavour

Botanical Name: Myrrhis odorata
Common Name: Sweet Cicely
Perennial | Heirloom | Medicinal & Culinary | Grown from Seed

Sweet Cicely is a hardy, perennial herb treasured for centuries in traditional cottage gardens across Europe. Known for its delicate, fern-like leaves and gentle aniseed flavour, this plant has long been used to sweeten dishes naturally and support digestion. Once common in Irish and British herb gardens, Sweet Cicely is now a rare gem—ideal for the permaculture grower, herbalist, or anyone seeking to reconnect with old-world herbal traditions.

This variety is offered from seed, encouraging deeper engagement with the full growing cycle of this beautiful and functional plant.
? Horticultural Highlights:

Flavour Profile: Mildly sweet, with natural aniseed notes

Uses: Leaves, stems, seeds, and roots are all edible; traditionally used in herbal teas, stewed fruits, baking, and liqueurs

Growth Habit: Hardy perennial, up to 1m tall, with fine-cut foliage and white umbel flowers

Pollinators: Attracts bees and beneficial insects

Sow From Seed: Germinates best with natural cold stratification

? Growing Instructions (Seed Propagation – Ideal for Irish Gardens):

Sowing:

    Best sown in autumn outdoors or in pots and left to experience winter cold (cold stratification needed to break dormancy)

    For spring sowing, chill seeds in the fridge for 4–6 weeks before sowing

Transplanting: Move seedlings into final position in early spring

Site: Partial shade or dappled sun; thrives in woodland edges and shady borders

Soil: Moist, fertile, humus-rich soil; avoid waterlogged ground

Spacing: 50–60 cm between plants

Maintenance: Very low-maintenance once established; cut back flower heads to encourage leaf growth or allow to self-seed for naturalised clumps

Harvest: Begin harvesting leaves in spring; seeds follow in late summer

? Historical Background:

Sweet Cicely has a long-standing place in Irish and British herb lore. Before refined sugar was widely available, its naturally sweet flavour made it a valuable kitchen ally—used to reduce sugar in stewed rhubarb, fruits, and herbal tonics. Known since medieval times, it was also used as a digestive aid, breath freshener, and gentle remedy for stomach complaints. Its botanical name Myrrhis hints at its aromatic resinous quality, while odorata reflects its sweet scent.