Sweet Cicely (Myrrhis odorata) –
The leaves of this compact perennial sweet cicely have a flavour reminiscent of celery and anise. They are used in breads and baked goods, and are said to reduce the tartness of gooseberries and rhubarb when cooked together. They add an unusual sweet spiciness to egg and cheese dishes, soups, and salads.
The leaves lose their taste after the plant flowers, so prevent flowering if you want to use the leaves. Use a few fresh leaves in fruit salads or fruit drinks. They can be dried and used a few teaspoons at a time in tart fruit mixtures, or added to stews, soups, dressings. The unripe, green seeds are good whole in fruit salads.