Planting: Moist well drained soil in sun or partial shade, fully hardy perennial, propagate by seed, 6”-24”.
Harvest: Pick flowers and young leaves as needed.
Medicinal: A slightly bitter, astringent decongestant herb that checks bleeding and reduces inflammation.
Culinary: Flowers are used for herb tea. Young leaves are cooked as a pot-herb and are mixed with sorrel (rumex acetosa) as an ingredient of the French eel dish “anguille au vert a la flamande”
Sources:
The Royal Horticultural Society New Encyclopedia of Herbs and Their Uses (RHS)
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