By Kate Harries, Return of the Native The fragrance that’s released from a patch of sweetgrass ( Hierochloë odorata ) comes from a compound called coumarin, which occurs naturally in many plants, including cinnamon, sweet clover and licorice root as well as fruit like strawberries, apricots and cherries. Until the mid-20 th  century, coumarin was widely used in cooking for its flavour until its toxic effect on the liver was discovered. As a result, coumarin is banned as a foo

There’s no doubt our gardens can be a visual feast. But many native and other plants are aromatic as well, charming our sense of smell.