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.
information sourced from The Complete Book of Herbs