From The Forest

8 oz. glass syrup bottle. (Osmorhiza Occidentalis). The syrup's traditional use is for treating morning sickness, nausea, motion sickness and colic.

The Wild Sweet Cicely was tinctured in 50% food grade alcohol, to extract its constituents, then blended together to form the syrup.

Sweet Cicely is one of the first herbs to appear in spring. It grows in various parts of the Rocky Mountains, on low-lying, moist lands, flowering in May and June. Its leaves resemble those of the carrot. The spring umbels of the Sweet Cicely are pale yellow to greenish yellow. The sweet-scented flowers are hermaphroditic (have both male and female organs). The plant is self-fertile. By summer the flowers have matured into long, angular, thin, dark seeds that taste like licorice. The thick, fairly upright roots have a strong scent similar to root beer, with a sweet, spicy flavor that leaves a tingling aftertaste.

Constituents: Anethol-glycol, caffeic-acid, cholrogenic-acid, choline, eugenol, mannitol, myricanol, photoanethole, quercetin-glucosides, rutin, sabinene, squalene, stigmaterol and umbelliprenine.