Myrrhis odorata

Description

Leaves can be eaten both raw and cooked. They have a delicious sweet anise flavor and are loved by most people. The leaves are often used as a seasoning for vegetables and are an essential ingredient in the herb mixture 'bouquet garni'. They can also be added to dishes with sour fruits to reduce acidity. The plant produces fresh leaves from late winter to early the following winter. These leaves can also be dried for later use. It is best to avoid allowing the plant to flower when the leaves are needed for culinary use, as they will lose their flavor then. The root of the plant can be eaten raw or cooked and has a similar taste to the leaf. As long as the root is not too old, it can be cooked and added to other vegetables or salads. The seeds of the plant have an anise flavor and are usually used as a seasoning. They can also be eaten raw when they are still green, before the fibrous layer forms. The seeds also work well as a breath freshener. Tea can be made from the leaves.

Guilds