SWEET CICELY 
Sweet Cicely {Scatidix 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 j 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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