SWEET CICELY
Sweet Cicely seeds need vernalisation – simply put this means they need a period of cold to trigger germination. Sowing in the autumn works but if you spring sow then they need to go in the fridge first – details are on the packet! This herb is often overlooked but has so many uses. It is one of the earliest nectar rich plants to appear in the spring – very good for bee keepers or indeed anyone trying to help and attract pollinators to their garden. The roots can be cooked and served as a vegetable (with butter mmm!) or then cooled and chopped into salads (I guarantee that no one will know what they are). Those of you who like brewing (I am the proud owner of an alchoholic hedge) might not know that the roots can also make a rather fine wine. The seeds can used in fruit pies while unripe seeds (collect them when they are green) go very well in fruit salads & summer puddings. Chop up these unripe seeds and try them out as a topping for ice cream. The leaves can be used in different ways. Chop and add to the water when boiling vegetables such as cabbage. Add chopped leaves to casseroles and soup. Some finely chopped leaves are also a delicious addition to a salad. Finally the leaves can be added to fruit as it stews and so reduces the sugar you might need to add - it is sweet cicely after all!