The botanical genus name Myrrhis derives from Greek myrrhis [μυρρ-ς], which denotes both an unidentified plant and an aromatic oil from Western Asia; it is probably related to Greek myron [μ"ρον] 'balm' (see also nutmeg).
Myrrh, like frankincense, is one of the most recognized substances from biblical times. But it is much older, records of its use dating from some 3700 years ago. It is composed of dried sweet cicely seeds or chervil and has a mild anise flavor.
Myrrh (Balsamodendron myrrha): increases mucous membrane activity; helps fight infection by increasing white blood cells (that attack foreign microbials)54; treats weak pulse and cold skin55; ...
Myrrh, also known as chervil is composed of dried sweet cicely seeds and has a mild anise flavor. Like frankincense, in whose company it is so often found in literature, is one of the most recognized substances from biblical times.
Frankincense and myrrh, incense and cinnabar, cinnamon and cassia, and all the spices we associate with long ago times, have traditionally been thought of as arriving in the Mediterranean from the East.
The plant is also known as Myrrhis odorata, and is sometimes called garden or British myrrh. It is in the parsley family, along with a number of other plants which have the same slightly biting anise flavor.
It was once called 'myrrhis' because the volatile oil extracted from chervil leaves bears a similar aroma to the biblical resinous substance 'myrrh'.
myrrh), and to embalming agents. Modern usage tends to limit the term to flavorings used in food or drinks, although many spices have additional commercial uses, e.g., as ingredients of medicines, perfumes, incense, and soaps.
Cicely: a herb, also referred to as chervil and myrrh, which is native to Europe and western Asia, but is also grown in North America. The hollowed stems grow to three feet tall and the large, light green leaves are feather shaped.
 See also: Cooking, Fruit, Cicely, Herbs, Pepper
  
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