Description
Leaves are eaten raw in salads, or used to flavour soft cheeses and dips. They can be used in soups and stews, and form the basis of the seasoning “fines herbes”, as well as being an essential ingredient in the mix “bouquet garni”.
Flavour is lost when dried or overcooked, so use fresh and add to the end of cooking. Flowers are edible and used a seasoning.
Not widely used as a medicinal herb, it may be included in “spring tonics” and is said to be useful for mental exhaustion. It is also applied as a poultice and infused for an eye-wash.
The growing plant may repel slugs.
