SWEET CICELY 



SWEET CICELY (Scandix odorata) is a plant rarely seen in 

 gardens at the present day, but well worth culture. It 

 is valuable in all preparations in which the flavour of 

 Aniseed is required. By many persons the smell is 

 objected to ; as both the leaves and other portions of the 

 plant smell so strongly of the above herb, it is disliked. 

 It is much more cultivated in France and other portions 

 of the continent than in this country, and, of course, 

 from the market point of view it cannot be termed a 

 profitable vegetable. The leaves are mostly used 

 mixed with salads, and the roots also are edible, these 

 being used in soups and with cooked meats. The 

 plant is perennial, hardy, and a native of this country, 

 and readily raised from seed, which is best sown in 

 September for the next season's supply. It will grow 

 in almost any soil, and if sown broadcast, should be 

 sown thinly. If sown in the spring, it should get a 

 good position and a better root run, as the growth must 

 be made in a shorter time. The plant, when grown for 

 its roots, should have more room, and is best grown in 

 rows 12 to 13 inches apart and the seedlings well 

 thinned at the start. For this purpose the seeds should 

 be sown early in the autumn in an open position. 



To COOK SWEET CICELY 

 The roots are prepared exactly as Chervil. 



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