Mignonette

Reseda odorata, commonly known as mignonette, is a compact, branching annual from the Mediterranean Basin, grown primarily for its intensely fragrant greenish-yellow-red flower spikes. Despite its modest appearance, its essential oil has a long history in perfumery. It tolerates most well-drained soils and thrives in a sunny position. An excellent pollinator plant, attracting bees and other beneficial insects throughout its long flowering season.

Growing

Direct sow into the final growing position at 1 cm depth once soil reaches around 8 °C. Mignonette dislikes root disturbance and does not transplant well, so avoid starting indoors. Sow thinly and thin seedlings to 15 cm apart. Germination occurs in 7–14 days. Repeat sowings extend the flowering display. Plants self-seed readily and will return the following year without intervention.

Care

Water moderately during dry spells, keeping the soil evenly moist but never waterlogged. Mignonette is not a heavy feeder; a single light application of balanced fertiliser at establishment is sufficient. Deadhead spent flower spikes promptly to encourage continued flowering and to prevent excessive self-seeding if preferred. No staking is required for the compact variety 'Ameliorata' (35 cm); taller selections reaching 80 cm may benefit from light support in exposed positions.

Harvest

Cut flower stems for arrangements once the lower florets on each spike are fully open and fragrant. For drying or perfumery use, harvest spikes when approximately half the flowers on the spike are open. The plant blooms from early summer until the first hard frost. Collect ripe seed heads when they begin to turn brown and dry for saving.

In the kitchen

Mignonette flowers are edible and delicately scented; use individual florets to garnish salads, desserts, and summer drinks. The fragrance is the primary appeal — fresh sprigs can be placed in small vases to perfume a kitchen or dining room. Petals can be infused into sugar or cream to impart a subtle floral note.

Storing

Fresh cut stems last 5–7 days in water in a cool spot away from direct heat. Dried flower spikes retain fragrance for several months when stored in a sealed container in a dark, dry location. Saved seeds remain viable for 3–4 years in a cool, dry, dark place in a sealed paper or foil envelope.