Herbal and Pharmacological
The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to the use of the plant as a strewing herb, strewn on floors to give the rooms a pleasant aroma, and its use to flavour wine, beer, and many vinegars. The flowers can be added to stewed fruit and jams, giving them a subtle almond flavor. It has many medicinal properties. The whole plant is a traditional remedy for an acidic stomach, and the fresh root is often used in infinitesimal quantities in homeopathic preparations. Dried, the flowers are used in pot pourri. It is also a frequently used spice in Scandinavian varieties of mead.
Chemical constituents include salicylic acid, flavone glycosides, essential oils, and tannins.
In 1897, Felix Hoffmann created a synthetically altered version of salicin, derived from the species, which caused less digestive upset than pure salicylic acid. The new drug, formally acetylsalicylic acid, was named aspirin by Hoffman's employer Bayer AG after the old botanical name for meadowsweet, Spiraea ulmaria. This gave rise to the class of drugs known as non-steroidal anti-inflammatory drugs (NSAIDs).
This plant contains the chemicals used to make aspirin, a small section of root, when peeled and crushed smells like Germolene, and when chewed is a good natural remedy for relieving headaches. A natural black dye can be obtained from the roots by using a copper mordant.
About one in five people with asthma has Samter's triad, in which aspirin induces asthma symptoms. Therefore, asthmatics should be aware of the possibility that meadowsweet, with its similar biochemistry, will also induce symptoms of asthma.
Read more about this topic: Filipendula Ulmaria