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English mace (achillea ageratum)

A hardy perennial of the compositae family, growing up to 45cm in height, and having small cream flowers and bright green, narrow, serrated leaves. It shouldn't be confused with mace, the spice coming from the nutmeg tree.

English mace was, in fact, discovered in Switzerland in 1798, but is now cultivated throughout Northern Europe.

The leaves have a mild, aromatic flavour, and are good mixed in with salads, pasta and rice dishes, as well as making a good stuffing for chicken. See 'English Mace, Culinary uses'; 'English Mace, Other uses'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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