Meadowsweet
Filipendula ulmaria — Rosaceae
Italiano: Olmaria — Barba di becco
Description
Meadowsweet (Filipendula ulmaria) belongs to the Rosaceae family and is native to Europe. It thrives in Wet meadows, Stream edges, Fen, Bog sides environments across regions including All Europe, Scandinavia, UK. Botanically, Meadowsweet is fragrant flowers for wine mead syrup. Leaves tea aspirin origin. Aspirin derived here.. It is also known locally as Barba di becco. The edible parts include Flowers, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July and June. Nutritionally, Meadowsweet stands out for its Vitamin C (5.0mg, 6% DV), Vitamin K (3.0mg, 2% DV) and Calcium (30.0mg, 2% DV). It also provides 0.5g protein and 1.0g dietary fiber per 100g serving. In the kitchen, Meadowsweet offers a Honey marzipan sweet flavor profile. Flowers wine syrup mead leaves tea. Common culinary applications include flower wine, meadow syrup, mead. Popular preparations include Meadowsweet wine, Meadowsweet syrup, Meadowsweet tea, Sauteed greens with garlic. For storage, dried flowers 12mo. Safety note: No toxicity. Antinutrient content is salicylates aspirin precursor. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Meadowsweet wine
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: flower wine, meadow syrup, mead Storage: Dried flowers 12mo
Recipes
- Meadowsweet wine
- Meadowsweet syrup
- Meadowsweet tea
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Wild winter pesto made from Meadowsweet
- Traditional Meadowsweet soup
