Spignel (Meum athamanticum)

Common Name Latin Name Plant Family
Spignel
Meum athamanticum
Umbelliferae

None known

  • Medicinal Use

    The herb is diuretic, emmenagogue and stomachic[61].

  • Edible Use

    Root – cooked[1, 5, 61, 177]. Used like parsnips[183].

    Leaves – used as a condiment in soups, stews and vegetable dishes[9]. They add a subtle sweetish flavour[183].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – best sown as soon as it is ripe in a cold frame[200]. Stored seed should be sown as early in the year as possible in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer or the following spring[K]. Division in autumn[111]. Large divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.
Grows well in almost any fertile well-drained moderately retentive soil in a sunny position[200]. This species was formerly cultivated for its edible root[61]. All parts of the plant, especially the roots, are aromatic with a scent like melilot (Melilotus officinalis)[245].
Europe, including Britain, from Norway south and east to Spain, Germany and the Balkans.

Become ungovernable, break the chains of the matrix; grow and forage your own food and medicine.

*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.