Achillea ageratum, English Mace
English Mace is a culinary herb that has clusters of small creamy daisy-flowers with aromatic, mid-green, pinnately divide toothed leaves. As a culinary herb its mild flavoured leaves can be used in soups, stews, vegetables, chicken and egg dishes.
• Hardiness: H4 (-5 to -10C)
• Type: Herbaceous Perennial
• Height: 30-45cm
• Spread: 60cm
• Soil type: Clay, Sand
• pH: Universal pH
• Habit: Upright
• Flowering colour: Cream
• Flowering time: Summer
• Uses: Culinary
• Attracts pollinators: No
• Container suitability: No
• UK native: No
• Caution: N/A
• Propagation: Division
• Maintenance: N/A
• Harvest: Cut fresh leaves when you wish. For freezing, cut before flowering and freeze in small containers. Pick flowers during the summer and hang small bunches upside down to dry. Both flowers and leaves dry particularly well.
At Jekka’s we sell herbs in 1 Ltr and 2 Ltr pots. These are established and hardy herb plants that are grown following organic principals and to survive the UK climate. Please read Jekka's blog that contains her top steps to growing on your herbs.
If you think your herbs need a little more attention we always recommend an environmentally friendly solution, and these are Jekka's top three:
- Maxicrop liquid seaweed: 'Feed on Fridays' as Jekka always says for all round good plant health.
- SB Invigorator: a safe and effective insecticide and fungicide to help control a wide range of pest species
- Epsom salts: the horticultural equivalent of what you put in your bath to top up magnesium and stop orange leaves.
One of our three core roots is that we are Environmentally Conscious and for the past 30 years all the herbs grown at Jekka’s have been raised following sustainable, environmentally friendly and organic approaches resulting in a remarkable biodiversity at the herb farm.
Our herb seeds are also untreated and can be used to grow organic herb plants.