The term “myrrh flower” can lead to confusion, as “myrrh” is primarily known for a resin derived from specific trees. This article aims to clarify what is commonly referred to as “myrrh flower” in gardening contexts and provide detailed insights into its characteristics and cultivation.
Clarifying Myrrh Flower
Myrrh, widely recognized for its aromatic resin, originates from trees in the Commiphora genus, particularly Commiphora myrrha. These trees are found in arid regions of Africa and the Arabian Peninsula and are cultivated for their sap, not their flowers. The flowers of Commiphora myrrha are inconspicuous, small, and yellow-red.
In gardening, “myrrh flower” usually refers to Myrrhis odorata, commonly known as Sweet Cicely. This herbaceous perennial, part of the Apiaceae family, is known for its fern-like foliage and delicate floral display. Its genus name, Myrrhis, derives from the Greek for “smelling of myrrh,” referencing its distinctive fragrance.
Sweet Cicely: The Garden Myrrh Flower
Sweet Cicely’s leaves are finely divided and can sometimes exhibit silvery-white splashes. This plant typically forms a bushy clump, reaching heights of 2 to 4 feet and spreading equally wide. It is native to the grassy banks and woodland areas of central and southern Europe.
The plant produces flat-topped clusters of tiny white flowers, known as umbels, which emerge in late spring to early summer. These flowers are similar in appearance to Queen Anne’s Lace. A defining characteristic of Sweet Cicely is the strong, sweet, anise-like or licorice-like fragrance emitted from all parts of the plant, including its leaves, stems, flowers, and seeds, due to the presence of anethole.
Cultivating Sweet Cicely
Sweet Cicely is a low-maintenance perennial herb. It prefers partial shade, especially in warmer climates, though it can tolerate full sun if the soil remains consistently moist. The ideal soil is organically rich, well-draining, and moist, with a pH range from mildly acidic to neutral, between 4.5 and 7.4. Adding compost can enrich the soil and improve its structure.
Consistent moisture is important, requiring regular watering, especially during dry spells. Fertilization is generally not required unless the soil is severely depleted; a slow-release, balanced fertilizer can be used sparingly in early spring if needed. Sweet Cicely is hardy in USDA Zones 3 to 7.
Propagation can occur through seeds or root division. Seeds require cold stratification for germination. They can be sown outdoors in autumn for natural stratification, or indoors after a 12-week cold period in a refrigerator.
Division of established clumps in spring or autumn is effective, ensuring each section has roots and foliage.
While generally pest and disease-free, Sweet Cicely can self-seed aggressively if not managed. Deadheading after flowering is recommended to control spread and maintain leaf flavor.
Historical and Modern Uses
Sweet Cicely has diverse applications. Historically, it was cultivated as a culinary herb, with all parts of the plant, including leaves, roots, flowers, and seeds, being edible. Its sweet, anise-like flavor made it a popular sugar substitute, particularly when cooked with tart fruits like rhubarb to reduce acidity.
Leaves can be used raw in salads or cooked like spinach, while roots can be boiled or eaten raw. The young, green seeds offer a licorice-flavored snack or can be used as a flavoring in desserts like ice cream and pies.
Beyond culinary uses, Sweet Cicely also had medicinal applications. It was used to address stomach complaints, improve digestion, and as an expectorant for coughs. An ointment made from the roots was applied to soothe wounds and ease gout.
The plant also served ornamental purposes in gardens, providing attractive fern-like foliage and delicate white flowers. Sweet Cicely leaves were historically used as a furniture polish for oak paneling, and its rich nectar attracts pollinators.