Aniseroot

This small genus includes 10 species of aromatic perennials with thick, fleshy roots, occurring in the Americas and Asia. Though commonly known as sweet cicely, they should not be confused with European sweet cicely, Myrrhis odorata (See, European Sweet Cicely). One or two species are occasionally cultivated in herb gardens, especially those devoted to native American herbs. According to the Meskwaki tribe in Wisconsin, O. longistylis is "a good medicine for everything". The plants are also a favorite food for livestock, and the roots are used by several tribes to entice or reward horses. Osmorhiza claytonii may have been used by settlers as a substitute for chervil (Anthriscus cerefolium), hence the common name "jarvil". Little is knownabout the chemistry and properties of Ozmorhiza species. Their characteristic anise aroma is due to anethole, a constituent of the volatile oil. Osmorhiza occidentalis is known to contain falcarindiol, a potent antifungal.

Upright perennial with compound leaves, 8-25cm (3-10in) long, deeply divided into ovate, toothed segments, to 10cm (4in) long (less deeply cut than in O. claytonii) Tiny white flowers are produced in umbels to 8cm (3in) across in summer, followed by narrow, angular brown fruits that have longer points, to 4mm (1/8in), than O. claytonii.

Common Name:	Aniseroot
Other Names:	Smooth Sweet Cicely, Sweet Myrrh, Wild Chervil, Sweet Jarvil
Botanical Name:	Osmorhiza longistylis
Genus:	Osmorhiza
Family:	Apiaceae
Cultivation:	Moist, well-drained soil in partial shade.
Propagation:	By seed sown when ripe
Harvest:	Leaves are picked when young and used fresh or dried. Unripe and ripe fruits are collected when ready, for use as flavorings. Roots are harvested from late summer to mid-autumn, after the plant has set seed, and used fresh as a vegetable, or dried for use in decoctions and tinctures.
Hardiness:	Z6
Parts Used:	Leaves, seeds, roots
Properties:	An aromatic herb with soothing, carminative effects and an anise-like scent. Possibly anit-fungal. May stimulate the uterus.
Medicinal Uses:	Internally for sore throat, coughs, digestive complaints, flatulence, debility, kidney problems, and to aid childbirth (roots). Externally for eye problems, ulcers, boils, wounds, and sores.
Culinary Uses:	Leaves and green fruits are eaten raw in salads. Roots are used for flavoring and made into tea. Ripe fruits are used to flavor cakes, candy and liqueurs.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 298