The Feisty Forager: Sweet Cicely
March Madness — Day 5
A delicate feathery spring green, sweet cicely, also known as spreading cicely, and recorded under a number of varying Latin names, is an anise-scented spring green that can be used in salads, or as a garnish, or as a component of fines herbes, along with parsley, chives, and tarragon.
In autumn its seeds are slender, black and sharp, and attach to clothing or dig into a dog’s fur. But in early spring, the leaves are a delightful addition to any plate.
Beware of look-alikes, for the poisonous rendition of this herb is water hemlock, and a mistake could be fatal. The test is to crush the leaf, and if it smells like anise, it is your herb of choice. (Water hemlock is a tall plant — generally growing by water — with thick, purply blotchy stems, and sweet cicely is a much more modest plant — generally found in the woods — with slender, delicate stems.)
Also known as anise root, licorice root, wild anise and American sweet cicely, this early harbinger of spring sings of the ephemeral spring beauties (stay tuned) and wild larkspur (beautiful but definitely not for the plate).
This article is one of a month-long series of foraged treasures. For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
