Horehound Herb

White Horehound (Marrubium vulgare) is a classic bitter herb valued for its strong, earthy flavor and long history in traditional herbal practices. Recognized by its soft, woolly leaves and small white flowers, this hardy perennial thrives in hot, sunny environments and has been used for centuries in culinary preparations.

Dried white horehound has a grey-green colour and a soft, slightly felted texture, with a bitter, herbal aroma that sits close to the mint family. In English it is also called hoarhound and houndsbane, and in Arabic faraasiyun. It is traditionally used to flavour old-fashioned horehound candy, cordials and herbal infusions.

In the kitchen, White Horehound is most commonly brewed into tea or used to make traditional horehound candies. Its distinct bitterness carries notes reminiscent of old-style root beer, giving it a nostalgic and recognizable flavor. It can also be incorporated into syrups or infusions, adding depth to sweet recipes, or used sparingly in savory dishes for those who enjoy bold herbal profiles.

Beyond culinary uses, White Horehound has a notable presence in herbal traditions and is sometimes grown as a companion plant in natural garden settings. Its strong aroma and resilient nature make it a practical and time-honored addition to herb collections.

How to use it

Steep a little of the dried herb, covered, in just-boiled water, then strain. Honey or a slice of lemon softens the bitterness. For horehound candy, simmer some of the herb in water, strain, and use the liquid as the base for a sugar syrup. Keep the herb sealed in a cool, dry place. Technique tip: keep the steep short, since the longer the herb sits the more bitter the cup becomes.

Botanical Name: Marrubium vulgare
Also known as: Faraasiyun, Houndsbane, Marrubio, Wooly Horehound, Grand Bonhomme, Malrove, Herb aux Croc