Meadowsweet plant in flower.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Meadowsweet along with all the Meadowsweet containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Meadowsweet recipes added to this site.
These recipes, all contain Meadowsweet as a major wild food ingredient.
Meadowsweet, (also known as Queen of the Meadow, Pride of the Meadow and Brierwort) Filipendula ulmaria is a perennial herb of the Rosaceae (rose) family that grows in damp meadows.
The stems are 1-2 m tall, erect and furrowed, reddish to sometimes purple. The leaves are dark green on the upper side and whitish and downy underneath, much divided, interruptedly pinnate, having a few large serrate leaflets and small intermediate ones. Terminal leaflets are large, 4-8 cm long and three to five-lobed. Meadowsweet has delicate, graceful, creamy-white flowers clustered close together in handsome irregularly-branched cymes, having a very strong, sweet smell. They flower from June to early September.
The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to the use of the plant to strew on floors to give the rooms a pleasant aroma, and its use to flavour wine and beer. In the past the root was dried, ground and used as a substitute for flour. The root can also be roasted as a vegetable.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Meadowsweet recipes added to this site.
These recipes, all contain Meadowsweet as a major wild food ingredient.
Meadowsweet, (also known as Queen of the Meadow, Pride of the Meadow and Brierwort) Filipendula ulmaria is a perennial herb of the Rosaceae (rose) family that grows in damp meadows.
The stems are 1-2 m tall, erect and furrowed, reddish to sometimes purple. The leaves are dark green on the upper side and whitish and downy underneath, much divided, interruptedly pinnate, having a few large serrate leaflets and small intermediate ones. Terminal leaflets are large, 4-8 cm long and three to five-lobed. Meadowsweet has delicate, graceful, creamy-white flowers clustered close together in handsome irregularly-branched cymes, having a very strong, sweet smell. They flower from June to early September.
The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to the use of the plant to strew on floors to give the rooms a pleasant aroma, and its use to flavour wine and beer. In the past the root was dried, ground and used as a substitute for flour. The root can also be roasted as a vegetable.
The alphabetical list of all Meadowsweet recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Blossoms of Health Tea Origin: American | Meadowsweet Cream Origin: Britain |
| Meadowsweet Cordial Origin: Britain | Rice Pudding with Meadowsweet and Compote of Wild Cherries Origin: Britain |
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