Herb Robert
Geranium robertianum
Alternative names: Stinky Bob, Red Robin, Stinking Bob, Squinter pip, Death come quickly, Storksbill
Described as “Mouse-scented and ubiquitous” by Richard Mabey in his iconic book Flora Britannica, Herb Robert is a very hardy and common plant commonly removed from gardens across the UK as a smelly and annoying weed. A member of the geranium family, Herb Robert’s seeds are extremely resilient and can lay dormant in the most unexpected places (cracks in mortar, indents in benches) for several years before germinating once enough soil has accumulated.
Where Does Herb Robert Grow?
Herb Robert is found in a wide range of places: woodland edges, hedgerows, shaded banks, grasslands, rocky crevices, tree bark, walls, roadside verges, waste ground, and even plant pots. It’s native to Europe, the UK and Ireland, and has also become naturalised in North America and New Zealand.
Although it can survive in full sun or deep shade and doesn’t need rich soil, it grows best in partial shade with average moisture. It tends to wilt in dry conditions. The leaves appear from early spring into late autumn, and the small pink flowers can be seen for most of that time, with peak flowering in summer.
Is Herb Robert Edible?
Herb Robert is edible raw or cooked and is surprisingly versatile – although it is as divisive as coriander and marmite. The flowers, leaves, and stems are all edible. The leaves have a strong, slightly spicy flavour that makes a great substitute for fresh coriander. They can be used in pestos, soups, curries, casseroles, and flatbreads, and they hold their flavour well when dried.
The flowers are milder, with a subtle citrus note. They’re increasingly crystallised and used to decorate cakes or fresh to add a floral garnish to salads.
Historically, Herb Robert was used as a remedy for stomach upsets, nosebleeds, kidney issues and headaches. It also had a reputation as a natural insect repellent, with crushed leaves rubbed directly onto the skin. Today, it’s occasionally used in natural skincare, appreciated for its antioxidant and anti-inflammatory properties.
How to Identify Herb Robert
Herb Robert is a small and often overlooked plant, but it has several easy-to-spot features. Look for small, bright pink flowers with five rounded petals, and deeply divided, lace-like leaves that resemble those of other geraniums. The stems are thin, often red-tinged, and covered in fine hairs.
Its most memorable feature, though, is the smell. When crushed, the leaves give off a pungent, slightly musky scent – somewhere between coriander and mouse bedding.
Like all wild geraniums, it produces long, beak-like seed pods that resemble a crane’s bill. When ripe, these split open with surprising force to scatter the seeds. The seeds themselves are also edible.
Potential Dangers and Misidentification
While there are other wild geraniums in the UK, none are known to be toxic. Herb Robert stands out thanks to its distinctive scent, which is the easiest way to confirm a positive ID.
That said, care should always be taken when foraging. Herb Robert can grow in polluted ground – on verges, old industrial sites, or areas that may have chemical contamination. Fortunately, it’s so common in gardens, woodland edges and hedgerows that there’s no need to gather it from questionable sites.
***A NOTE OF CAUTION***
Foraging and hunting for wild food is a potentially hazardous activity.
Whilst we do our best to make sure these species and wild food guides are as accurate as possible there is ALWAYS the possibility of the user (or the author…) misidentifying a plant or other item, and the descriptions given might also apply to similar toxic plants.
Common names cannot be relied upon as they change from region to region, and there are some similar names for very different plants. When researching species on the internet you can sometimes find a common name referring to a completely different species to the one you are trying to learn about.
You should always be confident of the identification of a plant, fungus or lichen BEFORE you touch it and especially before you put it anywhere near your mouth.
The best way to do that is by checking with a good wild flower key or identification book, and ideally cross-referencing between more than one book.
Or – as all of the cool people say: Never Munch on a Hunch.
Amy is a UK wild food instructor and naturalist with over a decade of experience working and volunteering with ecological consultants, local wildlife charities and nationwide surveys. She is constantly developing her knowledge about wild edibles and studying how we can contribute to the natural environments which mean so much to us.
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