Culinary herb of the month

In a recent trip to the Isle of Mull I took a ferry to the Morvern peninsula and had a delicious lunch at the award winning White House restaurant  at Lochaline. Lunch was prepared for me by top chefs Mike Burgoyne and Lee Myers. Using  edible flowers and herbs from the garden the result was pure alchemy on a plate. The one herb that really fired me up was Sweet Cicely. Not one of the common culinary herbs and I certainly have not had it before. In the UK you're probably not likely to find it at the supermarket but I'm going to try and either grow it from seed or order some plants on line. It's commonly used in Germany and Sweden and seems to grow ok in Scotland; so quite forgiving of the elements!

If you're interested here's a a bit of background information.

Sweet Cicely  is a tall herbaceous perennial plant, native to Central Europe and  is the sole species in the genus Myrrhis. The leaves are finely divided and  feathery. The flowers are white and produce large umbels.

The leaves can be used as a culinary herb either raw or cooked and have a subtle taste similar to anise and, like it's relative fennel, is an ideal companion for fish. Sweet and lovely. A little piece of heaven.  I urge you to try it.

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