True meadowsweet

The flowers, leaves and roots of meadowsweet have long been used to treat a wide range of ailments. The herbalist priest Johann Künzle wrote: ‘In naturopathy, meadowsweet has long been known as a diuretic and diaphoretic; more recently, its special healing properties for all rheumatic conditions have also been discovered, with the result that meadowsweet is now regarded as one of the most distinguished Medicinal plants’ (Künzle, 1947, p. 497).

Meadowsweet is a popular remedy in naturopathy for headaches and migraines. It contains salicylic acid compounds that act in a similar way to the synthetically produced acetylsalicylic acid found in aspirin. The name ‘aspirin’ is even derived from the former Latin name for meadowsweet, ‘Spiraea ulmaria’. The plant is also considered to have pain-relieving, fever-reducing and anti-inflammatory properties and is therefore used to treat colds, flu and muscle and joint complaints. Meadowsweet is usually taken in the form of tea or tincture.

For external use, meadowsweet can be applied in the form of ointments or compresses to treat skin problems such as eczema, rashes and minor inflammation.

Meadowsweet blossoms are a popular ingredient in cooking and are used in a variety of ways due to their honey-almond-like flavour.

When steeped in liquids such as apple juice or milk, the delicate flowers release their flavour particularly well. To do this, place freshly picked meadowsweet blossoms in the drink for about 1 hour. Stir several times during this time, then squeeze out the blossoms and remove them at the end. Alcoholic drinks such as beer, mead and wine can also be wonderfully enhanced with meadowsweet in this way.

We also highly recommend making an aromatic syrup. It is ideal for sweetening a wide variety of drinks and also serves as a flavourful ingredient in desserts.

Meadowsweet is often used in French cuisine. In French, meadowsweet is called ‘Reine des prés’, which means ‘Queen of the Meadows’. There, the flowers are used to enhance yoghurt, ice cream, sorbets and fruit-based desserts.

The plant’s young, tender leaves are also suitable, in small quantities, for use in soups and vegetable dishes, or as a flavourful addition to smoothies or salad dressings.

The plant belongs to the rose family and has creamy-white, fragrant flowers. It grows in damp meadows and along the banks of streams and rivers, and is native to large parts of Europe, North Asia and Central Asia. In Switzerland, meadowsweet grows at altitudes of up to 1,800 metres.

The origin of the name ‘meadowsweet’ remains unclear to this day.

The English name ‘meadowsweet’ suggests that the plant is found in the wild in meadows – ‘meadow’ means ‘meadow’ and ‘sweet’ means ‘sweet’. After mowing, the plant gave off its characteristic, sweetish scent, which would explain the name ‘meadowsweet’.

Dry conditions make meadowsweet more susceptible to pests and diseases such as mildew. If you wish to grow meadowsweet in your garden, you should ensure that the soil remains sufficiently moist at all times to promote the plant’s growth and resilience.

Meadowsweet is a perennial – that is, a hardy, herbaceous plant that dies back above ground in winter and sprouts anew in spring. The plant grows to a height of 50 to 250 centimetres from a basal rosette of leaves. The leaves are arranged alternately on the stem and are pinnate. They usually have a reddish petiole, a terminal leaflet with three to five lobes, and small stipules on the petiole. The leaf margins are double-serrated to toothed.