Herb Robert (Geranium robertianum) is a flowering plant from the Geraniaceae family, native to Europe, including the UK, and parts of Asia and North America. It looks a bit like a small geranium and it’s easily identified by its small, pink flowers, deeply lobed leaves often tinged with red, and reddish stems, all of which emit a distinctive musky odor when crushed.
It’s traditionally used in herbal medicine, it is believed to have antioxidant, anti-inflammatory, and antibacterial properties. The leaves and flowers can be foraged and used in cooking, adding a unique, spicy flavour to dishes. You can also use the crushed leaves as natural insect repellent.
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Herb Robert plant name
The plant with the botanical name Geranium robertianum is commonly known as Herb Robert. It has several other names, including red robin, death come quickly, stinky Bob, and Robert geranium. It belongs to the Geraniaceae family.
Where to find herb Robert
In the UK, Herb Robert is common and widespread. You can find it growing in the shade of woodlands, as well as in hedgerows, coastal areas, and also in more urban environments such as gardens and wastelands. It is not fussy about soil type and can grow in both full sun and shade.
Herb Robert flowering season
The flowering season for Herb Robert can extend nearly year-round, with its peak from spring to late summer. Some plants that overwinter can flower again in the following late summer, contributing to its almost year-round flowering season under favourable conditions.
Parts of Herb Robert to harvest
From Herb Robert, you can pick both the leaves and flowers to eat. They can be used fresh or dried in salads and teas. The leaves, when rubbed on the skin, are also traditionally thought to repel mosquitoes.
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How to identify herb Robert
- Looks very similar to small geranium (it belongs to the same family)
- Small, five-petalled, pink flowers, sometimes with paler veins.
- Reddish stems
- Leaves that are often tinged with red and deeply divided into three or five lobes.
- A distinctive, pungent odor when crushed
- Hairy glandular stems and leaves.
- The plant can grow up to 40 cm tall
How to safely forage for herb Robert
- Positive Identification: Ensure you have correctly identified the plant as Herb Robert using the key characteristics mentioned previously. If in doubt, consult a field guide or an experienced forager.
- Make sure you have a permission: Only forage where you have permission to do so, avoiding private property and protected areas where foraging may be prohibited.
- Sustainable Harvesting: Take only what you need and leave plenty of plants behind to ensure the species can continue to thrive. Do not uproot the plant; instead, snip leaves and flowers with scissors.
- Avoid Contaminated Areas: Do not forage near busy roads, industrial sites, or areas that may have been treated with pesticides or herbicides.
- Cleanliness: Wash all foraged plants thoroughly to remove any dirt, insects, or pollutants.
- Allergies and Sensitivities: If you are trying Herb Robert for the first time, consume a small amount initially to ensure you do not have an adverse reaction.
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How to use herb robert for cooking
Herb Robert can be used in cooking in a similar way to other herbs. The leaves have a pungent smell and a spicy taste, which can add a unique flavour to dishes. You can chop the leaves finely and add them to salads for a spicy kick, or incorporate them into mild curries, soups, and pesto. It’s important to use it in moderation due to its strong flavour.
Other uses of herb Robert
- Medicinal Uses: As mentioned earlier, it has been used in herbal medicine for various ailments such as diarrhea, inflammation, and to support liver and gallbladder function. It’s also been used to lower blood sugar levels and has applications in treating diabetes.
- Insects Repelant: The leaves, when rubbed on the skin, are traditionally thought to repel mosquitoes and other insects.
- Pests Repelant: Herb Robert is also used in gardens as a companion plant due to its strong scent, which can deter pests.
- Dye: The plant can be used to make a natural dye, with the roots producing a reddish color.
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This blog post was originally written on 14 February 2024 and last updated on 14 February 2024
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