Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to 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 Cornish recipes added to this site.

These recipes, all contain Meadowsweet as a major edible flower.

Meadowsweet, Filipendula ulmaria, (also known as Queen of the Meadow, Pride of the Meadow and Brierwort) is a perennial herb of the Rosaceae (rose) family that grows in damp meadows. It was originally spelled medesweete, a name associated with the way the plant's flowers were used as a sweet flavouring for mead.

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 plant can also be roast as a vegetable.