Sweet Cicely
The first of the year…
I love this time of year, there are all sorts of wild foods around and for a chef it makes menu writing easier and certainly more interesting. It’s not all good, some are better than others and the others are often best left in their natural habitat.
When it’s good it can be very good and this week sees the arrival of one of my favourites, sweet cicely…
A graceful herb, also known as giant chervil or anise fern it has become a bit of a favourite with my pastry section. It has a distinctive aniseed taste and aroma making it perfect for infusing in custards, set creams, ice creams and sorbets.
I am going to give it a go with fish this year, the French often use fennel/anise/pastis with fish and this will be a play on the same theme. The best time for sweet cicely is when it bursts into flower, the heads are equisite and make a beautiful, natural garnish…
Miles,
Beautiful photograph….. likewise for the name. I have heard of it but never seen any so from now on I’ll watch out for it. Perhaps it’s easy to grow from seed?
Sweet Cicely tempura sounds nice.
Cid
May 16, 2008 @ 8:41 am
Cid,
The French use them as ‘beignets’ so you are right about the tempura. As for the seeds you have to sow them in the autumn, they need a cold winter to germinate properly and a shady area is best. I never did any good with it to be honest.
Miles
May 16, 2008 @ 8:55 am
Miles,
There’s lots of shady areas in my garden, perhaps this is something that might actually do well. New kale seedlings are up and fingers crossed will make it this time. Butternut squash seeds have germinated and look strong….. of course that’s no assurance here if I forget to water them or if that heatwave returns. I haven’t even factored in the slug threat. Think I’ll stick a pot of beer in to play safe.
Cid
May 16, 2008 @ 10:43 am
Cid,
This all sounds encouraging, just watch out for that dammed fly beetle
Miles
May 17, 2008 @ 5:27 am