Another fascinating plant that I really want to try. It grows in the woods and, like Herb Robert, it’s a decent insect repellent. I want to see what the smell is like in comparison, as Herb Robert’s a bit strong.

So the bits of Herb Bennett that you use are the leaves and roots. They’re meant to have a spicy, clove-like scent, which means they’re great to add to a dish to give it a little kick. Some like to add it to wine with some orange peel to make a nice mulled-wine. Or you could boil it in milk to make a chai-tea. The leaves can be added to salad for an extra kick.

But why do it? Why bother with this plant?

If you make an ointment it’ll be a good insect deterrent. And it’s rich in the same stuff that makes cloves good for you, without the faff of importing. It helps with all things gastrointestinal: diarrhoea, constipation, indigestion, appetite loss…it’s the stomach’s cure-all.

If trade routes were to go down, this would be a useful alternative to have to hand for the kitchen. Just in case.