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Sweet umbel (Myrrhis odorata syn. Chaerophyllum odoratum)


sweetening, blood purifying, analgesic, flatulent, detoxifying, digestive, diuretic, antitussive, antifungal

Areas of application:

Blood purifier, cough, stomach weakness, tonic, menstrual stimulant, appetite stimulating, inflammation, tissue congestion, support for early phlebitis, homeopathy: venous problems, varicose veins, hemorrhoids

Plant parts used:

Leaves, fruits, roots, flowers

Collection time:

Leaves in April to September

Flowers from May to June

Fruits and roots in autumn

To find:

At altitudes of around 1900 meters, on fat meadows, pastures, grass gardens, in tall herbaceous meadows, on forest edges and in floodplain forests. Sometimes in monastery gardens, herb gardens or gardens.


Flavonoids, essential oils, limonene, myrcene, estragole, vitamins, minerals


The sweet umbel is a perennial herbaceous plant and grows to a height of between 60 and 200 cm. The plant parts smell strongly of aniseed. The hollow and grooved stem is branched at the top. The nodes are shaggy with hair. The large, striking leaves are alternately divided into leaf sheaths, stems and blades. The large leaf sheaths are softly hairy, especially below. The leaf blade is triangular in outline, two to three times lilac and is much larger than that of the similar wild chervil (Anthriscus sylvestris). The underside of the leaf is somewhat softly hairy. The lower leaves are stalked, the upper ones are smaller, less divided and sit on somewhat swollen leaf sheaths. The last order sections are ovate-oblong to lanceolate and with notched-serrated lobes inferiorly. The double umbel inflorescence has 4 to 24 rays. The sheath consists of five to seven leaves that are almost completely white-skinned and that stand upright at anthesis. The flowers are fivefold with a double perianth. The calyx is only minimally present. The petals are white, obverse-heart-shaped and edged with a narrow incision and a slender, pointed, inwardly curved lobe.

The sweet umbel is a spice and scented plant (smells of anise), which is why it is used for potpourris, scented bouquets, scented lawns, scented hedges or scented gardens. Spices that combine well with the sweet umbel are bay leaf, lemon balm and mint.

Image: Wikipedia, Meneerke bloem, CC BY-SA 3.0

All parts of the plant are edible. It can be used as a sweetener. This makes it possible to reduce the amount of sugar added to dishes, which is interesting for diabetics and people who want to reduce their sugar consumption. The leaves can be used as a spice for fruit salads, compotes, salads, herb butter, quark, yoghurt, cream, rice pudding, root vegetables, pumpkin and fish dishes, cooked or baked vegetables and for flavoring fruit juices, fruit syrups and fruit punches. The flowers can be used to garnish compotes or fruit cakes. The unripe fruits can be used in grain dishes and fruit salads or as a seasoning for vegetable dishes and desserts. The ripe fruits can be used to refine desserts, pastries such as cakes and sweet cream sauces. The root can also be briefly boiled, similar to the parsnip, as a vegetable or mixed with vinegar and oil to prepare a salad.

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