My attempts to germinate Sweet Cicely (Myrrhis odorata) from seed have been unsuccessful so far, despite measures such as keeping seeds in my fridge for a month (cold stratification). Therefore, since I was passing, I popped into the National Herb Centre this afternoon and bought a specimen. It should prove to be a good culinary companion for plants like rhubarb, acting as a natural sweetening agent.

I need to find a good spot where it can overwinter and can then press it into service once the plant has bulked up and my sour crops are producing again.