Whether referring to Sweet Cicely or Ethiopian Black Cumin, both plants have distinct parts that find utility in culinary and medicinal applications. Understanding the various plant parts and their uses can enhance your appreciation for these versatile herbs.
Sweet Cicely (Myrrhis odorata):
Overview:
Sweet Cicely, also known as Myrrh, is a herbaceous perennial plant native to Europe and Asia. It belongs to the Apiaceae family, which includes carrots, parsley, and fennel. The plant is valued for its aromatic qualities and has a long history of culinary and medicinal use.
Plant Parts:
Leaves:
- The fern-like, compound leaves are one of the most distinctive features of sweet cicely.
- The leaves are soft and delicate, with a sweet, anise-like flavor.
- They can be used in salads, as a garnish, or in culinary dishes for flavoring.
Stems:
- The stems of sweet cicely are tall and upright, often reaching a height of about 2 to 3 feet.
- They are hollow and have a slightly grooved surface.
Flowers:
- Sweet Cicely produces clusters of small, creamy-white flowers.
- The flowers are attractive to pollinators and add visual appeal to gardens.
Seeds:
- The seeds are small and brown, forming in umbrella-shaped clusters.
- They are often used for propagation or seasoning in culinary applications.
Uses:
- Culinary Purposes: Sweet Cicely leaves can be used to sweeten desserts, jams, and drinks. The seeds are sometimes used as a spice.
- Medicinal Uses: Traditionally, sweet cicely has been used for various medicinal purposes, including digestive aid and respiratory issues.
Ethiopian Black Cumin (Trachyspermum ammi):
Overview:
Ethiopian Black Cumin, also known as Ajwain or Bishop's weed, is a plant native to the Indian subcontinent and is also found in Iran and Egypt. It is a member of the Apiaceae family and has been used for centuries in traditional medicine and culinary applications.
Plant Parts:
Leaves:
- The leaves of Ethiopian Black Cumin are small and feathery, with a pungent aroma.
- They are not as commonly used as the seeds in culinary practices.
Stems:
- The plant has thin, erect stems that bear clusters of tiny white or pink flowers.
Seeds:
- The seeds are the most widely used part of Ethiopian Black Cumin.
- They have a strong, thyme-like flavor and are often used in Indian cuisine to add a distinctive taste to various dishes.
Uses:
- Culinary Purposes: Ethiopian Black Cumin seeds are a popular spice in Indian, Middle Eastern, and North African cuisines. They are used in bread, curry dishes, pickles, and various spice blends.
- Medicinal Uses: The seeds are known for their digestive properties and are used in traditional medicine for treating indigestion and other gastrointestinal issues.