Be inspired by ♥ Meadowsweet

In the medieval times, meadowsweet was a very popular stewing herb. Meadowsweet forms a basal clump of pinnate leaves, and bears dense, frothy, tall corymbs of almond scented, creamy white flowers to 1.2m in summer. The leaves smell like wintergreen when crushed. The plant occurs in moist meadows and around fresh water and is widely distributed across Asia and Europe.

Hardy meadowsweet will grow in full sun provided the soil is very moist. It prefers a well enriched alkaline soil. Propagate the species by seed in autumn, or by stratified seed and plant in spring, or by division in spring. Every 3 to 4 years lift and divide in autumn.

Cut the flowers when in full bloom and use fresh for culinary use. The flowers are used to flavour jams, stewed fruits and wine, as well as mead and Norfolk Punch.

Blackberry Mead Meadowsweet

Blackberry Mead

information sourced from The Complete Book of Herbs
Lavender and Lime Signature

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband and three dogs. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


Comments

Meadowsweet — 19 Comments

  1. Pingback: Friday’s Food Quiz Number 72 | Lavender and Lime

  2. I thought that I’d heard of most herbs — but this is a new one to me. The flowers are very pretty!

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    • it was a new one for me as well 🙂

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  3. Thanks, Tandy – always interesting!

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    • my pleasure 🙂

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  4. I have never seen these before!

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    • me either 🙂

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  5. What a lovely name. We used to gather these flowers from the country lanes, when we were children in England, and my mom would put them in a vase. Soon, the flowers would drop bits everywhere. 😉 I didn’t know that they had a use in the kitchen, but they’re very pretty.

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    • I wish we had an abundance of wild flowers here that we could pick!

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  6. I’ve never heard of meadowsweet before, thanks Tandy! 😀

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    • I have never even seen it before 🙂

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  7. I’m sure – correct me if I’m wrong – but wasn’t Meadowsweet used as a strewing herb (i.e. one which got thrown on the ground in communal eating halls etc.), rather than as a stewing herb? So far as I know, it’s culinary uses are as a flavour for beer, wine, vinegar and sometimes for jams. I just thought I should mention that, before someone decides to throw a great bunch in with their beef stew! LOL

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    • Jenny, thanks for popping in! I have the book at my office and I am home for the weekend but I will double check it on Monday 🙂

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  8. It looks beautiful and is edible… perfect!! 🙂

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    • Thanks BJB 🙂

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  9. Meadowsweet by name alone sounds beautiful 🙂

    Cheers
    Choc Chip Uru

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    • it does indeed! Have a super weekend CCU 🙂

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  10. Can’t say I know meadowsweet. It sounds lovely.
    🙂 Mandy

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    • I am sure I have never seen it ever!

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