This is a photograph of Ann's herb garden. The white flowered plant to the centre right of the photo is (in my opinion) one of the most useful herbs in the garden (bar possibly mint). It is Sweet Cecily. If chopped and mixed with rhubarb, and cooked, the mixture needs very little sugar to make it palatable. Our good friends Jonathan and Jo came to lunch today, had rhubarb and Sweet Cecily as a pudding, and were astonished at what a good mix this is. The Sweet Cecily, when first gathered (and before cooking) has a not unpleasant liquorice scent and flavour, which doesn't seem to survive cooking, but sweetens rhubarb most pleasantly. Don't know why it's not more widely known and used.