Sweet Cicely (European) a low-cal, low-carb sweetener
The Sweet Cicely referred to in this post is the European species, Myrrhis odorata, which also goes by the names Garden Myrrh and Spanish Chervil. It is only distantly related to Chervil and is not related at all to the myrrh referred to in the Bible and still sometimes seen on sale as essential oil or similar products. There is an unrelated plant called Sweet Cicely in the USA (which I will call American Sweet Cicely). This will be covered in the next post.
I need to point out that nobody calls these plants “European Sweet Cicely” or “American Sweet Cicely”; in the countries referred to by the names I give here, they are both just known as Sweet Cicely. This is another illustration of the potential dangers inherent in using common names when referring to herbs for medicinal purposes. It’s possible that there are other plants known in other countries by this name as well, so the only way to be sure you have the right one is to go by the full latin name when you buy the plant or seed. Also be sure that the appearance seems like the right plant (as nurseries do sometimes get mixed up, as well).
Sweet cicely is a large perennial plant, reaching a height and spread of 1m (3 feet). It requires moist soil, and will not grow in full shade, but it is otherwise an undemanding plant. Every part of the plant can be used in one way or another, both in the kitchen and in the medicine cabinet. For example, the leaves can be used raw or cooked, also as a flavoring and a low-calorie low-carb sweetener for cooked fruit. The traditional bouquet garni should include this herb, although most omit it. Stems, fresh seeds and roots can all be used in the kitchen as well.
The flavor and the efficacy of leaves and stems disappears once the plant flowers, so either harvest early and freeze or dry, or remove flowers before they open.
In the medicine cabinet, sweet cicely is used mainly as an expectorant for coughs and also to treat anemia, indigestion, flatulence and colic. For these purposes, use a standard infusion made from 3 handfuls of fresh chopped leaves and stems or an ounce (30g) of dried to 2.5 US cups (1 UK pint, 570ml) of boiling water. Allow to stand for at least 10 minutes (up to 4 hours), then strain and use at a dose of a third of a cup (75ml) up to 3 times a day. This is probably one of the least unpleasant herbal remedies, even without the addition of honey.
As I’ve said many times before, if you’re growing herbs for use as remedies, it’s important to grow them organically, so as to avoid the constituents in the herb from being affected by foreign chemicals. To find out more about growing organic sweet cicely visit the Gardenzone.
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February 14th, 2009 at 16:55
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