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Difference between revisions of "Myrrhis odorata - Cicely"
Chaithrika (talk | contribs) m (Chaithrika moved page Sweet cicely to Cicely: renaming as per convention) |
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*Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit.<ref name="uses3"/> | *Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit.<ref name="uses3"/> | ||
*Useful in coughs and flatulence, and as a gentle stimulant for debilitated stomachs.<ref name="uses2"/> | *Useful in coughs and flatulence, and as a gentle stimulant for debilitated stomachs.<ref name="uses2"/> | ||
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| + | ==Common name== | ||
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| + | * '''English''' - sweet cicely | ||
== References == | == References == | ||
Revision as of 17:41, 9 March 2017
Sweet cicely or Cicely(Myrrhis odorata) is a herbaceous perennial plant belonging to the celery family Apiaceae. It is one of two accepted species in the genus Myrrhis.[1][2]
Description
Myrrhis odorata is a tall herbaceous perennial plant growing to 2 m [6 ft 6 in] tall, depending on circumstances. The leaves are fern-like, 2-4-pinnate, finely divided, feathery, up to 50 cm long, with whitish patches near the rachis. The plant is softly hairy and smells strongly of aniseed when crushed. The flowers are creamy-white, about 2–4 mm across, produced in large umbels. The flowering period extends from May to June.[3] The fruits are slender, 15–25 mm long and 3–4 mm broad.
Uses
- In fertile soils it grows readily from seed, and may be increased by division in spring or autumn.[4]
- Its leaves are sometimes used as a herb, either raw or cooked, with a rather strong taste reminiscent of anise. The roots and seeds also are edible. Additionally, it has a history of use as a medicinal herb.[5]
- Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit.[6]
- Useful in coughs and flatulence, and as a gentle stimulant for debilitated stomachs.[5]
Common name
- English - sweet cicely
