This biennial is a little unusual since it is native to England and Wales, so you may have to order the seeds from a nursery that deals in hard to find seeds or plants (there are several online that list it). Also called sweet clover.
Once you find it, you will be glad you did. Melilot produces long spikes of yellow pea like flowers in summer that act like a magnet for bees. The bushy stems grow about 2 feet high.
It is the clover-like leaves and not the flowers which are used. You can make an occasional refreshing tea with them or chop them and add to stuffing – the flavor is often described as honey or almond like. This almond like fragrance remains when the leaves are dried, so they make a lovely addition to potpourri.
It gives an original flavor to beer and cheeses. Used in the Swiss green cheese Schabzieger and in Gruyère.
It’s close cousin, blue melilot is used in Switzerland to give color and flavor to sapsago cheese.