A rather undistinguished, hardy perennial plant, growing from 20-60 cm (8-24 in), with downy stems, three-lobed leaves and tiny, yellow, five-petal flowers in summer, followed by fruits with brown, hooked bristles.
History and traditions
The medieval name was herba benedicta, or the blessed herb, for its supposed ability to repel evil spirits and the second part of one of its common names, herb Benet, is a contraction of benedict. The three part leaf and the five petals of the flower supposedly represented the Holy Trinity and five wounds of Christ, and it appears as a carved decoration in 13th-century-churches. As a medicinal herb there were rules laid down as to the time and season for digging up the root for maximum efficacy and it was included in cordials to be taken as a plague preventative.
Habitat/distribution
Native to Europe and found in wasteland, hedgerows and woodlands on moist, high-nitrogen soils.
Growth
A wild plant, it grows best on rich, moist soils and self-seeds freely.
Parts used
Whole plant, roots the flowering tops are dried for use in infusions, roots used fresh or dried in decoctions.
Uses
Medicinal
An antiseptic, anti-inflammatory herb with tonic properties, taken internally for digestive upsets, applied externally to wounds, or used as a gargle for sore gums and mouth inflammations.
Culinary
The roots were formerly used for their supposed clove-flavoring in soups and ale.
