Melilot: How to Grow and Use These Flowers

Also referred to as sweet clover, melitot has become a forgotten herb. In ages past it was a popular strewing plant, and played an important role as a nutritious fodder crop. Gradually melitot was replaced by common clover, and its medicinal qualities were forgotten.

Growing this hardy biennial is not difficult. Plants prefer sunlight, however they will tolerate light shade. Melilot grows to 2-4 feet. For best results, soil should consist of a rich loam, and be well drained. Sow seeds in the spring or late summer, lightly covering them with soil. Thin the emerging seedlings to eighteen inches. This plant does poorly if grown indoors. There is no peak for harvesting periods, so feel to free to pick leaves and flowers as you need them. To preserve these components, dry the leaves and tops, storing them in an airtight container.

Leaves can be used for culinary purposes. They sport a deep, earthy taste which enhances meats such as sausages, pork marinades, and rabbit. Just make sure to use it in small amounts; too much of this spice will dominate the dish! If added to products such as beer and certain cheeses (i.e. gruyere), it will subtly alter the taste creating an richer product.

The flower by itself attracts bees, and can be beneficial to any garden. For hive keepers, the resulting honey is light, and aromatic. Dried leaves can be sewn into sachets, and placed in drawers and closets to deter moths. It also makes an aromatic addition to fruity or herb based potpourri mixes.

Melilot flowers create a soothing bath which help calm frazzled nerves, or sooth away muscular aches and pains. It can be used by itself, or mixed with chamomile, lavender, and other aromatic herbs. Place dry buds in a small net, and run it under the tap until the tub is filled. Slide in, relax, and enjoy. Throw in a class of Sauvignon Blanc for added comfort!