This European wild plant has a very delicious hearty flavour. In Germany, spignel mainly grows on alpine meadows in the low mountain range above a height of 400m, for example in the Black Forest or in the Erz Mountains, but can also be cultivated well. The plant has a long tradition in Scotland, where it's eaten as a root vegetable. The delicate foliage serves as a spice when it's fresh and is well-suitable for drying. It can be used for cooking like lovage and releases its spicy flavour into soups and stews. The leaves, as well as the roots, have a hearty, aromatic taste. In Bavaria, mainly in the Bavarian Forest, bitters, digestively effective herb liquors with spignel, are spread up to now. Often, lemon-balm is also used here. In folk medicine and herbology according to Hildegard von Bingen, the plant is of high significance. As a tea herb, it's said to promote lactation for breastfeeding mothers.
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