Wild Food Guide — 'U'

Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place. To use this guide simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

This page covers wild foods beginning with the letter 'U' and includes both common and scientific names.

This is the description page for Sweet Cicely (Myrrhis odorata) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Sweet Cicely.

Sweet Cicely, Myrrhis odorata belongs to the Apiaceae (Umbelliferae, carrot) family and represents the sole species in the genus Myrrhis. It is a tall herbaceous perennial plant, growing to 2 m tall. The leaves are finely divided, feathery, up to 50 cm long. The flowers are white, 2-4 mm across, produced in large umbels. The seeds are slender, 15-25 mm long and 3-4 mm broad.

The plant is generally easy to identify as it posesses a strong anise-like scent that derives from the light green leaves (however, as this plant belongs to the same family as fool's parsley and hemlock unless you're absolutely certain of the plan't identity please grow from commercial seed). Sweet Cicely fruits early and by the start of summer it has already produced relatively big green fruit with their characteristically taste of liquorice.

The young leaves can be used in salads and soups but the true marvel of this herb is it's true sweetness. Indeed, it has the ability to sweeten dishes so much that only half the usual amount of sugar is needed. As a result Sweet Cicely would have been invaluable to prehistoric cooks as it would have allowed for the conservation of honey during cooking. As well as the leaves and fruit the roots of the plant can be candied (in a similar manner to anjelica) they can also be boiled or roasted as you would celery. The roots are also edible and should be prepared as you would a parsnip.

Apples with Sweet Cicely
Sweet Cicely and Wild Thyme Crusted Labnah
Mullet with Raspberry Vinegar and Herb-flavoured Vegetables
Prawn, Sweet Cicely and Tomato Risotto
Peaches with Sweet Cicely Custard
Raised Gooseberry Pie
Sweet Cicely Ice Cream
Rhubarb and Sweet Cicely Pudding
Japanese Knotweed and Sweet Cicely Pudding
Salad of Sweet Cicely and Burnet with Poached Eggs and Dressing
Herbed Lemon Sorbet
Rose Geranium and Sweet Cicely Sorbet
Sweet Cicely Fritters