An aromatic white-flowered plant of the parsley family, with fernlike leaves.
Genera Myrrhis and Osmorhiza, family Umbelliferae: several species, in particular the European M. odorata, grown as a culinary and medicinal herb
- ‘The sweet cicely, which I have always had in the bed in front of the dining room, is in flower again.’
- ‘The root of sweet cicely can be boiled and eaten.’
- ‘One of the first herbs to appear in the spring, sweet cicely makes a becoming backdrop to a perennial border.’
- ‘Spoon into a pretty bowl and decorate with small springs and flowers of sweet cicely.’
- ‘Sweet cicely likes half shade and a moist, rich soil.’
- ‘Gardening programmes make much of cow-parsley, yet sweet cicely is not only a prettier plant but also has a longer growing season and is edible!’
Late 16th century from Latin seselis, from Greek. The spelling change was due to association with the given name Cicely.