Sweet Cicely
Myrris odorata

By late May this perennieal fans its fernlike foliage hoisting umbels of white flowers, like giant Queen Anne's lace, on strong 4-foot stems. This particular plant is 4 years old, photographed May 19/99.
This is a favourite herb for our garden visitors to nibble. Children keep coming back for "more licorice"; the stems, leaves and especially the unripe green seeds are intensely flavoured of anise. The chopped stalks of cicely can be added with rhubarb or other fruits and reduce the sweetener accordingly; this herb is said to contain as much as 40 percent sugar. Pieces of the most tender stems and very young green seeds - a few nibbled on to ensure they are not fibrous- can be baked into cookies, quickbreads and rhubarb or strawberry pies.. Or mince a bit of leaf with basil, lovage and parsley to scatter over salads.
A single plant is plenty for cooking, but three or more spaced 2 feet apart are more pleasing in the landscape. Interplant daffodils with sweet cicely as the early fronds create a green setting for the daffodils and then grow up and hide the fading bulb leaves.

Tea: For a delicious citrus-sweet herb tea blend some leaves with mint and lemon balm.