According to my English herbal sweet cicely is "myrrhis odorata". It grows
1.5m / 5 ft high with downy finely divided leaves smelling of liquorice &
aniseed. Creamy flowers in spring & long oily fruit.
Use: Fresh leaves have sugary anise flavour and are pleasant in salads and
as sweetener in fruit tarts.
Chop unripe fruit to flavour creams & custards.
Boil or steam large fleshy roots as vegetable.
The note to the article says that the N. American "Osmorhiza longistylis"
has the same properties
Sue Babbs
(an Englishwoman in Chicago)
----- Original Message -----
From: "Bev Walker" <[EMAIL PROTECTED]>
To: "Rosemary Naish" <[EMAIL PROTECTED]>
Cc: <[email protected]>
Sent: Sunday, April 29, 2007 5:27 PM
Subject: Re: [lace-chat] rhubarb cake/sweet cecily
Hello everyone and Rosemary
I would like to try the sweet cecily with rhubarb. however the North
American plants by that name (there are at least a few) aren't the same
as the one in English gardens and if not poisonous, could give a bad
effect instead of sweetening - can someone help by giving me the
Genus/species name. I might be able to track down a plant at the
nursery that way.
--
bye for now
Bev in Sooke, BC (on Vancouver Island, west coast of Canada)
On Fri, 27 Apr 2007, Rosemary Naish wrote:
If you have herb garden then add a few leaves Sweet Cecily when you
cook the rhubarb and you won't need sugar. It also works with any
bitter fruit, cooking apples, currants, etc
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