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This article is about the European herb. For the American herb, see Osmorhiza.
Cicely or Sweet Cicely (Myrrhis odorata) is a plant belonging to the family Apiaceae, native to central Europe; it is the sole species in the genus Myrrhis. It is a tall herbaceous perennial plant, growing to 2 m tall. The leaves are finely divided, feathery, up to 50 cm long. The flowers are white, about 2-4 mm across, produced in large umbels. The seeds are slender, 15-25 mm long and 3-4 mm broad.
Cultivation and uses
Its leaves are sometimes used as a herb, with a rather strong taste reminiscent of anise; it is used mainly in Germany and Scandinavia. Like its relatives anise, fennel, and caraway, it can also be used to flavour akvavit. Its essential oils are dominated by anethole.
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Herbs and spices
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| Spices
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- Aonori (ground seaweed)
- Ajwain (bishop's weed)
- Allspice
- Amchur (mango powder)
- Anise
- Anise, star
- Asafoetida
- Camphor
- Caraway
- Cardamom
- Cardamom, black
- Cassia
- Cayenne pepper
- Celery seed
- Charoli
- Chenpi
- Chili pepper
- Cinnamon
- Clove
- Coriander seed
- Cubeb
- Cumin
- Nigella sativa
- Bunium persicum
- Dill and dill seed
- Fennel
- Fenugreek
- Fingerroot (krachai)
- Galangal, greater
- Galangal, lesser
- Garlic
- Ginger
- Ginger, aromatic (kencur)
- Golpar
- Grains of Paradise
- Grains of Selim
- Horseradish
- Juniper berry
- Kokum
- Korarima
- Lime, black
- Liquorice
- Litsea cubeba
- Mace
- Mango-ginger
- Mahlab
- Mustard, black
- Mustard, brown
- Mustard, white
- Nigella (kalonji)
- Njangsa
- Nutmeg
- Paprika
- Pepper, alligator
- Pepper, Brazilian
- Pepper, long
- Pepper, Peruvian
- Pepper, Sichuan (huājiāo)
- Pepper, Tasmanian
- Peppercorn (black, green, and white)
- Pomegranate seed (anardana)
- Poppy seed
- Radhuni
- Rose
- Saffron
- Salt
- Sarsaparilla
- Sanshō (berries, ground powder)
- Sassafras
- Sesame
- Shiso (seeds, berries)
- Sumac
- Tamarind
- Tonka bean
- Turmeric
- Uzazi
- Vanilla
- Voatsiperifery
- Wasabi
- Yuzu (zest)
- Zedoary
- Zereshk
- Zest
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| Herb and spice mixtures
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- Adjika
- Advieh
- Baharat
- Berbere
- Bouquet garni
- Buknu
- Chaat masala
- Chaunk
- Chili powder
- Crab boil
- Curry powder
- Doubanjiang
- Douchi
- Fines herbes
- Five-spice powder
- Garam masala
- Garlic salt
- Gochujang
- Harissa
- Hawaij
- Herbes de Provence
- Jerk spice
- Khmeli suneli
- Lemon pepper
- Masala
- Mitmita
- Mixed spice
- Montreal steak
- Mulling spices
- Old Bay Seasoning
- Panch phoron
- Persillade
- Powder-douce
- Pumpkin pie spice
- Qâlat daqqa
- Quatre épices
- Ras el hanout
- Recado rojo
- Sharena sol
- Shichimi
- Tabil
- Tandoori masala
- Vadouvan
- Yuzukoshō
- Za'atar
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| Lists of herbs and spices
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- Australian herbs and spices
- Chinese herbology
- Culinary herbs and spices
- Indian spices
- Pakistani spices
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| Related topics
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- Marination
- Spice rub
- Tisane
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