Myrrhis are herbaceous perennials with fragrant bright green fern-like foliage and small, rich in nectar white flowers that make an impressive display during the early summer. These are often followed by aniseed scented fruits for autumnal interest. Myrrhis are also often referred to as ‘Sweet Cicely’ or ‘Myrrh’. An interesting fact about this plant is that all components can be used for other causes. The leaves can be cooked, much like spinach, the stalks are like celery and the roots can be eaten raw or boiled. They are best suited to flower beds and borders within a cottage, informal and wildflower garden setting. You should expect to see your plants grow to an approximate height of 1.5-1.8m (60-72”) and a spread of 1m (40”).

Myrrhis are best planted in moist, well-drained soil of loam set within an acidic, alkaline or neutral PH balance. Amend the planting area with a generous amount of compost or well-rotten manure. Mix this in thoroughly to the native soil and plant in your designated spot, watering well to settle the roots. Position Myrrhis in part shade and keep well-watered throughout the growing season to establish a robust root system.

It is recommended that you feed Myrrhis on a regular basis as this will help to sustain optimum development – if you are planning to use elements of your plant for cooking, make sure that you apply an organic feed. It is recommended that you cut down exhausted flower stems as this will encourage new growth.

It is possible to propagate Myrrhis by seed or division during spring or autumn.