Description: The scientific name of the so-called "sweet cicely", Myrrhis Odorata, has suggested to some authors that there is an affinity between the sweet cicely and the myrrh of the wise.
In fact, there was much dispute about this interpretation, first because the myrrh of the wise (from the Greek myrrha) was a resin and therefore had nothing in common with this plant and second because the characteristic scent of anise of the sweet cicely recalls other plants which also contains anethol, therefore a majority of all aromatic flowering plants. For this reason, the plant is generally known as a spice and fragrance plant for its anise-like fragrance and taste. The plant, spread in slopes, has a double-edged inflorescence with long stems, which then turn into oblong elliptical "seeds" in star form, just like in anise.
Especially these "seeds" as well as the entire parts of the plant are interesting for the production of alcoholic beverages, especially in North-Asian countries. The population in the Alps uses the empty stems of the sweet cicely to flavor the Grappa.
Ingredients: - a bunch of stems of the sweet cicely - 1 liter of Grappa
Preparation: The recipe for this liqueur is very simple: a bunch of stems of the sweet cicely, a liter of Grappa and some sunshine are already enough. Place the Grappa with the stems for two months in the sun, then let it age for other two months in the cellar and as soon as it has a light green color and the typical aroma of anise, it has to be filtered.The recipe for this liqueur is very simple: a bunch of stems of the sweet cicely, a liter of Grappa and some sunshine are already enough.
