My Meadowsweet is blooming! I love this botanical, and was so excited to get plant starts last summer from Mostly Medicinals at Rootstalk. The small white blossoms are so gorgeous, and they have an intoxicating aroma. The flavor is also delightful, it has a sweet, yet bitter flavor that just dances on your tongue.
I’ve been harvesting the blossoms and plan to use them in an herbal Mead. I’m thinking Meadowsweet and Vanilla Bean ~ doesn’t that sound divine?
When I tasted this herb for the first time, I immediately thought “this would taste SO good in Mead”! Imagine my surprise when I found out that Meadowsweet is a traditional ingredient in Mead. In fact, it was named Meadowsweet because it was originally used to flavor and sweeten Meads and another of its common names is “Mead Wort”.
Meadowsweet (Filipendula ulmaria) is medicinal too. It has anti-rheumatic, anti-inflammatory, carminative, antacid, anti-emetic, and astringent properties. Meadowsweet has long been used as a painkiller, to ease headaches, it protects and soothes the membranes of the digestive tract to reduce acidity and nausea, has anti-inflammatory properties to assist with arthritis and rheumatism, is used to treat heartburn, hyperacidity, and gastritis, is one of the best digestive remedies available, and can be used to treat upset stomachs, and diarrhea. Meadowsweet also has fever reducing and pain relieving properties, and is beneficial for relieving pain and rheumatism in muscles and joints.
You can harness the healing properties of Meadowsweet by making an herbal extract, herbal infusion, or an herbal Mead with the flowers. If you don’t have access to the fresh flowers, then you can use dried flowers (available online from Mountain Rose Herbs).