Mountain Sweet Cicely

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, strongly aromatic perennial with dark brown-gray roots, and licorice-scented, compound leaves, 10-20cm (4-8in) long, divided into ovate to oblong-lanceolate, finely toothed segments, to 10cm (4in) long. Tiny yellow to yellow-green flowers are produced in umbels to 13cm (5in) across in spring, followed by long, thin, angular brown fruits.

Common Name:	Mountain Sweet Cicely
Other Names:	Sweet Root, Western Sweet Cicely
Botanical Name:	Osmorhiza occidentalis
Genus:	Osmorhiza
Family:	Apiaceae
Native Location:	Western N America
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.
Height:	60cm-1.2m (2-4ft)
Width:	30-60cm (12-24in)
Hardiness:	Z6
Parts Used:	Leaves, seeds, roots
Properties:	An aromatic herb that is carminative, laxative, and antifungal, and helps to lower blood sugar. It has anise-scented fruits, and roots with an aroma resembling anise or root beer.
Medicinal Uses:	Internally for gastrointestinal infections, and constipation. Combined with Aralia nudicaulis (See, Wild Sarsaparilla) or Smilax spp. (See, Chinaroot), and Gycyrrhiza glabra (See, Licorice) for hyperglycemia. Externally as a douche for candidiasis, and wash for ringworm, athlete's foot, and other fungal infections.
Culinary Uses:	Leaves are added to salad dressings and marinades. Dried, ground roots and fruits are used as a substitute for anise in baking. Leaves and roots are used to make tea.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 298