description Dried Melilot Overview
Dried melilot is made from plants of the Melilotus genus, most commonly yellow sweet clover, Melilotus officinalis. This Eurasian legume has small yellow flowers and a distinctive sweet scent that becomes more pronounced as the plant dries because of its coumarin content. It is associated with herbal and culinary traditions, especially preparations seeking a vanilla-like or hay-like aroma, but its use should be distinguished from ordinary culinary clover.
help Dried Melilot FAQ
What plant is used to make dried melilot?
It is usually yellow sweet clover, Melilotus officinalis, a Eurasian legume with small yellow flowers. The dried herb is also called sweet clover or yellow melilot, so those names may appear on a label.
Why does dried melilot smell sweet?
Drying makes its coumarin-based aroma more noticeable, often giving the herb a sweet hay or vanilla-like smell. Coumarin is a natural aromatic compound in Melilotus officinalis, not added sugar. [European Medicines Agency report](https://www.ema.europa.eu/en/documents/herbal-report/final-assessment-report-melilotus-officinalis-l-lam-herba_en.pdf)
How is dried melilot used as a spice?
Use it as a small aromatic addition to an infusion or dish rather than as a large leafy ingredient. Its main contribution is the sweet hay note from Melilotus officinalis, so a little can dominate a mild recipe.
Why should people be careful with dried melilot?
Melilot contains coumarin, and poorly cured or moldy sweet-clover material can form dicoumarol, a potent anticoagulant toxin. Anyone taking warfarin or another blood-thinning medicine should ask a clinician before using it, and moldy material should never be consumed.
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