Botanical Name: Filipendula ulmaria

This fuzzy perennial herb is in the rose family, thrives in damp meadows, and produces big, clustered white flowers. Traditionally, the herb was beloved for its sweet aroma and would be strewn around homes as a perfume. The herb was also incorporated into alcohol as a flavoring agent in wine and mead.

We have found it really challenging to produce seedlings of this herb. When we transfer the starts to the field, we seek land that retains more moisture.  We harvest in early July, and typically get a high yield in the first harvest and a lighter yield in the second harvest closer to Autumn.

We love to add this herb into honey for a seasonal tonic or brew in tea after a heavy meal to soothe the digestive tract.

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