English Mace (Achillea ageratum) is a little-known culinary herb with mild flavoured leaves used in soups and stews. Not to be confused with the spice mace, which comes from the outer shell of nutmeg, use the young, aromatic leaves to flavour soups and stews and can also be chopped onto potato salads.
It spreads gradually to make a fine clump of bright green divided foliage with clusters of small creamy daisy-like flowers from mid to very late summer. The flower stems are tall and strong, so it is useful for a windy position.
The flowers can be cut for arrangements in the house and also dry well as complete stems for winter.
A herbaceous perennial that prefers well-drained soil in a sunny position.
Eco-friendly: This herb plant is grown in peat free compost in a biodegradable pot made from waste coir with natural latex.
More herbs in hairy pots are available in store.