Garden Myrrh

A single species of aromatic perennial makes up this genus, which is native to Europe but widely naturalized elsewhere. Myrrhis odorata is found wild in cool, damp areas, in grassland, and hedgerows. It is an excellent plant for rich, moist soil, with is soft, anise-scented foliage and relatively large, shiny, black seeds. Its fern-like appearance complements other shade-tolerant herbs, such as Chelidonium majus (See, Greater Celandine) and Rheum palmatum (See Chinese Rhubarb). Myrrhis odorata contains a volatile oil, which includes anethole, as found in Foeniculum vulgare (See Fennel), Illicium verum (See, Star Anise) and Pimpinella anisum (See, Anise). This same constituent is also present in American Sweet Cicely (Osmorhiza spp.)

Large, downy perennial with hollow stems and fern-like leaves, to 50cm (12in) long, which are often blotched with white. Tiny white flowers appear in umbels from late spring, followed by ridged, brown-black fruits, to 2cm (¾in) long.

Common Name:	Garden Myrrh
Other Names:	Sweet Cicely, Sweet Chervil
Botanical Name:	Myrrhis odorata
Genus:	Myrrhis
Family:	Apiaceae
Native Location:	Europe
Cultivation:	Moist, rich soil in sun or shade.
Propagation:	By seed sown when ripe; by division in autumn or spring. Seed may be slow to germinate. May self-sow prolifically in good conditions.
Harvest:	Leaves are picked during the growing season and used fresh or frozen. Roots are lifted in autumn and used fresh, or dried for use in decoctions. Seeds are collected when green and used fresh.
Height:	1-2m (3-6ft)
Width:	60cm-1.2m (2-4ft)
Hardiness:	Z3-7
Parts Used:	Leaves, roots, seeds
Properties:	A sweet, aromatic, expectorant herb that benefits the digestion.
Medicinal Uses:	Internally for coughs, minor digestive complaints, and anemia.
Culinary Uses:	Leaves are added to salads, soups, stews, and wine cups, and are used as a low-calorie sweetener and flavoring for stewed fruit, yogurt, and whipped cream. Roots are cooked as a vegetable and eaten cold in salads. Unripe seeds are eaten raw in salads.
Bibliography:	The Encyclopedia of Herbs by Deni Bown Copyright © 1995,2001 Dorling Kindersley Limited pp. 285-286