Sweet cicely is a very hardy perennial herb that is not widely known or grown. It loves cool weather and grows best in  cool climates. It has a slight anise flavour that pairs well with cooked fruits.

With its bright green, fern-like leaves and masses of creamy-white flowers in huge umbel-like clusters, sweet cicely deserves a place in the flower border or decorative herb garden. It can grow up to 1 metre tall and spread up to 1 metre wide.

Use fresh young leaves sparingly in salads, fruit salads and fruit drinks.

Peeled roots can be boiled and eaten as a vegetable. Best served with a white sauce or vinaigrette dressing.

Did you know that... you can pick the unripe seeds when they are still green and add them into fruit salads, and chop into ice cream. They have a sweet flavour and a nutty texture. You can also use ripe seeds (dark brown) whole in cooked dishes like apple pie, otherwise crush them. I also add the leaves to soups, stews, and dressings. Add at the end of cooking to retain the best flavour. You can also add to cream for a sweeter, less fatty taste. It is a valuable sweetener, especially for diabetics but also for those of us trying to cut our sugar intake. Add to tart fruits too such as rhubarb, plums, gooseberries, red or black currants, add 2-4 teaspoons of dried leaves. Sometimes I mix a handful of fresh leaves with some lemon balm and add to the boiling water of stewed fruit. This gives it a nice flavor and I use almost half the sugar needed.

Prefers a shady spot in the garden in cooler climates.