I can’t remember where I got my first Fumitory plant from. I do remember that I nurtured for months and was so upset when I transplanted it and it died.
I should never have worried – the following Spring I was thrilled to see a few tiny plants popping up, and since then I have never had a shortage. When I moved I didn’t even bother to take a plant, as I knew seeds would be traveling in at least one pot.
This very pretty herb becomes a weed and grows everywhere during Winter and Spring but tends to die off during the heat of Summer. I don’t mind it though, it has very shallow roots which can easily be pulled out, and the plant can be eaten, dried or made into a tincture.
It is a low-growing plant with grayish-green leaves and pink or purple flowers. The stems are very weak but happily grow up supporting plants. The plant has a bitter taste and a slightly smoky smell, hence its common name “earth smoke” - although this name has also been credited to the fact it gives off an irritating smoke when it is burned.
Cultivation
It will grow easily from a cutting, a piece that has been pulled up, or seed. Once it is established you have it forever.
Culinary
The flowers can be added to milk curds to improve the taste and act as a preservative. The leaves are bitter, but add a good flavour in a mixed salad. The flowers are milder and can be used in a similar fashion. They also make great garnishes.
Medicinal
Fumitory has been used medicinally for centuries. and I find it especially effective for sore eyes.
Fumitory – Fumaria officinalis
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