Meadsweet. From left to right: the flowering plant, picked stems, a harvested plant, leaves, and flowers.
Meadsweet is an edible herb, most often found in wet areas such as mires and river banks. When boiled, it can somewhat ease the effects of eating spoiled foods but is not a remedy for real poisons.
If it is used as the herb ingredient in a soup containing at least one Noadi's mushroom, it helps to delay or prevent vomiting.
| Carbs | Fat | Protein | Produces | Growing time | Growing months | Found in |
|---|---|---|---|---|---|---|
| 1 | 0 | 0 | Flowers, leaves | 45 days | June-September | Spruce mire, open mire, grove, meadow, wetland |
Herb effects[]
When boiled, meadsweet is an:
- antiemetic
- analgesic
- anti-inflammatory
In real life[]
A photograph of meadsweet flowers.
Meadsweet is probably based on Filipendula ulmaria, commonly called "meadsweet" or "meadowsweet", a sweet-smelling herb that grows in damp soil. It was traditionally used for relief from stomach pain, and the common painkiller aspirin is derived from it.
back to Herbs