20/05/2026
Sweet cicely season is here 🌿✨
This week I’m making a batch of sweet cicely syrup. It might be ready for the weekend 🤞 With its delicate aniseed flavour and natural sweetness, it’s one of those old-fashioned herbs that feels a little bit magical — perfect in sparkling water, cocktails, desserts, over fresh fruit or drizzled over ice-cream it makes a wonderful palette cleanser between courses.
A little foraging note though ☠️If foraging, please be 100% sure you have correctly identified any plant or mushroom before consuming. Sweet cicely belongs to a family of plants that has several very similar look-a-likes, some of which are highly poisonous.
We spent years looking for sweet cicely, convinced it was just another plant we wouldn’t find in Caithness. Every time we saw cow parsley growing everywhere, we wondered if maybe that was it — but the key identifying features were never quite right. Then one day, a patch of bright green caught my eye as I drove past. Once we’d properly identified it, we started noticing it in so many places along the roadside and hedgerows.
There’s something really special about finally learning to recognise a plant you’ve searched for for years — and even better when you can turn it into something delicious. 🌱
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