Cicely

From Wikipedia, the free encyclopedia
Revision as of 07:27, 18 March 2025 by imported>Alexeyevitch (Etymology: c/e)
(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

Template:Short description Template:Use dmy dates Script error: No such module "For". Script error: No such module "other uses". Template:Speciesbox

Myrrhis odorata, with common names cicely (Template:IPAc-en Template:Respell), sweet cicely,[1] myrrh, garden myrrh, and sweet chervil,[2] is a herbaceous perennial plant belonging to the celery family Apiaceae. It is the only species in the genus Myrrhis.[3]

Etymology

The genus name Myrrhis derives from the Greek word myrrhis [μυρρίς], an aromatic oil from Asia. The Latin specific epithet odorata means scented.[4][5]

Description

File:Illustration Myrrhis odorata0.jpg
Illustration of Myrrhis odorata

Myrrhis odorata is a tall herbaceous perennial plant growing to Template:Convert tall and Template:Convert wide.[6] The leaves are fernlike, 2–4-pinnate, finely divided, feathery, up to Template:Convert long, with whitish patches near the rachis. The plant is softly hairy and smells strongly of aniseed when crushed. The flowers are creamy-white, about 2–4 mm across, produced in large umbels. The flowering period extends from May to June.[7] The fruits are slender, dark brown, 15–25 mm long and 3–4 mm broad.[8][9]

Distribution and habitat

Myrrhis odorata is native to mountains of southern and central Europe, from the Pyrenees to the Caucasus. It has been introduced and naturalized elsewhere in cultivated areas, woodland margins, roadside verges, river banks and grassland.[4][10][11] In the British Isles it is most abundant in northern England and eastern Scotland.[10]

Cultivation and uses

In fertile soils it grows readily from seed, and may be increased by division in spring or autumn.[12]

Its leaves are sometimes used as a herb, either raw or cooked, with a rather strong or sweet taste similar to anise. Also edible are the roots (cooked like parsnips) and seeds (chewed raw).[6] It has a history of use as a medicinal herb.[4]

Like its relatives anise, fennel, and caraway, it can be used to flavour akvavit.[13] Its essential oils are dominated by anethole.[14]

References

Template:Reflist

Template:Herbs & spices Template:Edible Apiaceae Template:Taxonbar

  1. Template:Cite EB1911
  2. Script error: No such module "citation/CS1".
  3. Script error: No such module "citation/CS1".
  4. a b c Script error: No such module "citation/CS1".
  5. Script error: No such module "citation/CS1".
  6. a b Script error: No such module "citation/CS1".
  7. Script error: No such module "citation/CS1".
  8. Script error: No such module "citation/CS1".
  9. Script error: No such module "citation/CS1".
  10. a b Script error: No such module "citation/CS1".
  11. Script error: No such module "citation/CS1".
  12. Script error: No such module "citation/CS1".
  13. Script error: No such module "citation/CS1".
  14. Wild Flower Finder