SWEET CICELY

or Myrrh, a hardy, perennial herb, native to Europe and sparingly cultivated here, with large, greyish-green, much-divided leaves suggesting anise, which are occasionally used as a flavoring agent for soups and sauces. The plant is also, though incorrectly, known as ‘‘sweet-scented chervil’’ (see Crervi). Other plants loeally known as ‘‘sweet cicely’’ are those of the Osmorhiza, or Washingtonia, genus, with thick, edible roots of the same anise-like aroma and flavor.