Sweet Cicely, Myrrhis odorata

Most well known as the herb to cook with apple, rhubarb, red currants and gooseberries to help reduce the acidity or sharpness of the fruit, and as an important ingredient of the herb mix 'bouquet garni'. In the past all parts of this herb were used for medicine as an aid to digestion and a tea made from the leaves is said to soothe the stomach. Has flat umbels of white perfumed flowers with a flavour of aniseed. Stems are hollow, slightly grooved and soft fern-like leaves. Prefers shade, Hardy perennial to 90cm, Priced for: 1 litre pot

Please Note - During the winter months (typically from November to March), this plant will be supplied in a dormant state, ie; there will be no visible growth above soil level