We've been growing Sweet Cicely, Myrrhis odorata outside with minimal care and it reseeded last year, so now we have 2 seedlings along with our mature 2 & 1 yr old plants.

We like it in rhubarb and other dishes reducing the sugar. I've tinkered with recipes a bit & seem to prefer 2 tablespoons minced herb to replace 1/2 cup of sugar.

Sometimes I've used too much of the herb and we didn't like it as well. With 8 cups rhubarb we added 1 cup sweet cicely for a crisp. It was edible, but rather green appearing and stems were a bit woody. Now we just use the ferny leaves.

Does anyone do anything different with sweet cicely?