Meadowsweet, Filipendula ulmaria

Meadowsweet has many other names in English, among them mead wort, double lady of the meadow, and queen of the meadow. When cut and put in vases, their strong fragrance fills the room.


The flowers of the meadowsweet plant are most commonly used, but the young leaves have a similar taste and are also edible. Meadowsweet, as the name suggests, has a sweet taste, but is at the same time somewhat salty and acidic, with a hint of almond.

Something to try

Meadowsweet cream

Pour the desired amount of whipping cream into a bowl, add sugar and whip it to a soft peak. Add a few pinches of dried meadowsweet flowers, and fold them into the whipped cream. Being highly aromatic, only a very small amount of meadowsweet is needed, so add it carefully, in very small amounts at a time.

Gathering the plants

Meadowsweet blossoms from June to August. It grows throughout the country, near shores, and in ditches, wet meadows and groves.

Other interesting facts

In the past, the flowers of the meadowsweet plant were sprinkled on the floor before a celebration was held. The fragrance from the crushed flowers masked body odour and other unpleasant smells.


Meadowsweet contains a chemical compound called salicylate, which can cause allergic symptoms. For this reason, the plant should not be used continuously or in large quantities, but only as a spice or seasoning from time to time. If someone is allergic to aspirin or other substances containing salicylic acid, it is best to avoid using meadowsweet.

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