Meadowsweet

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.

Foragers should collect meadowsweet during Jun, Jul and Aug. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically wet meadows, stream edges, fen, bog sides. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued meadowsweet as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, meadowsweet pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

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

Where It Grows