Inula helenium

Inula helenium, or Elecampane, is a hardy perennial with a wild appearance. Thanks to its imposing size and large leaves, it generously occupies space and creates a lush vegetal screen. Its flowering takes place from July to August, brightening up the summer with the dance of pollinators that land on the large yellow flowers with delicate and slightly tousled petals.

Originally from Asia, Inula helenium has spread to Europe. It thrives in damp meadows and on the edges of woodlands. Therefore, it appreciates moist soils. Quite hardy, it withstands frost down to about -15°C (5°F), tolerates all types of soil, and prefers a sunny or partially shaded exposure. From its large rhizomatous stump, robust and pubescent stems emerge, reaching up to 1.5m (5ft) or more. These stems bear heads with a diameter of at least 5cm (2in). They consist of a large yellow heart that attracts insects and is surrounded by a row of extremely delicate florets, giving it a wild and tousled appearance. In autumn, silky achenes with plumes appear and scatter in the wind, settling everywhere. Its deciduous foliage is very present. The stump is covered with large, deeply veined, and wavy-edged leaves with a cottony, greyish-green underside. They alternate along the stem, are sessile, and become smaller as they approach the top.

Elecampane is an easy and hardy perennial that deserves to be rediscovered in our gardens. As a background plant, it forms a voluminous backdrop that can act as a screen and blend well with all the wild-looking giants: goat's beard, mugwort, meadowsweet, and goldenrod. This combination guarantees an effect with minimal maintenance. If you have a smaller garden, it can be placed as a solitary plant and will be captivating on its own.

Elecampane has been known for centuries for its numerous medicinal properties, as well as veterinary uses. The list is endless: tonic, diuretic, antitussive, febrifuge, and many more. Its rhizomes and heads are used dried, ground, in herbal tea, and in oil. The uses are multiple, including in cooking. But beware! Precautions are necessary, as some people may not tolerate its effects.