For many, dandelions and co. are just annoying weeds. But here you can find out which weeds you can actually eat and how to prepare them.
With the first rays of sunshine in spring, nature is brought back to life. Forests and meadows recover from the frosty winter time and let us already catch a glimpse of the upcoming warm season. Weeds that we consider annoying, such as dandelion, goutweed or stinging nettles, also thrive together with all other plants. We will show you here why these so-called weeds should by no means just end up in organic waste, but rather on the plate. We present ten so-called weeds that you should enjoy in culinary terms.
Fresh in a salad, cooked as a vegetable or as an edible flower decoration - weeds are not always just a nuisance. Here are ten edible weeds that should not end up in the compost but in the kitchen.
10. Sorrel
The herb with the arrow-shaped leaves is often found in damp meadows and fields. The sour taste of the young leaves of the sorrel (Rumex acetosa) is excellent in soups, stews or raw in salads and smoothies. Sorrel is said to have a healing effect on wounds, which is why it is often used for skin diseases. The high vitamin C and iron content make it a he althy alternative in the kitchen, but excessive consumption is not recommended.
9. Yarrow
With its white flowers and tall, upright habit, yarrow (Achillea millefolium) is definitely one of the loveliest weeds in our garden. Yarrow is also popular as a medicinal plant because it helps with abdominal pain and indigestion and has an anti-inflammatory effect. In addition to its great appearance, the yarrow also scores with the taste: With a slightly bitter, aromatic note, which is often described as similar to chamomile, the yarrow can also convince in the kitchen. The young leaves are considered particularly tasty because theyare not that bitter. Yarrow is usually dried because it is often tough when raw and is used as a seasoning for tomatoes or as herbal s alt. The flowers are also edible and are ideal for decorating dishes.
8. Chickweed
Chickwort (Stellaria media) regularly drives gardeners into despair because it can spread almost explosively in the garden and is almost impossible to eradicate . Fortunately, it is both a curse and a blessing: the leaves of the chickweed are edible and, with their mild yet aromatic taste, go well with soups or salads. At the same time, the herbaceous plant scores with a high mineral and protein content - this is how the chickweed quickly mutates from being an unloved garden guest to a secret star on the plate.
7. Goutweed
The most stubborn fellow in the weed category is probably ground elder (Aegopodium podagraria). Many hobby gardeners have had to get on their nerves to get rid of this herbaceous fellow. The herb, which tastes slightly pungent, is excellent as a spice in dishes with potatoes or in fresh salads and is also rich in vitamin C. So the next time you're weeding, it's better to put ground elder in the kitchen rather than in the organic waste bin.
6. Buttonwort
With its small, button-round flowers, the buttonwort (Galinsoga parviflora) looks almost innocent, but thanks to its prolific nature it is Gardeners not very popular. The plant can really score points in the kitchen: from the stalk to the flower, you can actually use everything on the plant. The button cabbage can be steamed, boiled, enjoyed raw in a salad or as a pesto on pasta. But not only its versatility is convincing - secretly the plant is also a real vitamin bomb.
5. Cuckooflower
The cress related garden cress (Cardamine hirsuta) is often labeled as a weed despite its beautiful flowers. It's anything but that! The strong, slightly hot taste is reminiscent of rocket and is therefore ideal as a topping orin salads. Simply pluck the small leaves from the stem, wash them off and they are ready to eat. In addition, its bitter and mineral substances have a healing effect and help our digestion.
4. Plantain
Plantain (Plantago lanceolata) is known to many as a medicinal herb against colds. But did you also know that you can eat buckhorn without any problems? In fact, the entire plant is edible from root to flower and can be eaten raw or cooked. Ribwort plantain buds are particularly popular. They taste slightly nutty when raw and more like mushrooms when roasted.
3. Nettle
Everyone knows the annoying property of the nettle (Urtica dioica) that contact with its leaves causes an unpleasant burning sensation. This is one of the reasons why many despise nettle as a simple weed. But with its slightly spicy taste, nettles are far too good to throw away. It is rich in vitamin C, iron and calcium, and is said to have a healing effect on rheumatism and urinary tract infections. The leaves are used in a variety of ways in the kitchen, for example as tea, in soups, pesto or sauces.
2. Pimpinelle
Bunnel, bloodwort or simply burnet (Sanguisorba minor) - from May to August this small plant can be found in almost every meadow. Luckily, because the burnet burnet has an excellent taste: Fresh and slightly nutty with a light cucumber aroma, the burnished burnet bewitches our palate. The plant is therefore perfect as a spice for quark, herb butter and vegetables, but also simply on bread. Unfortunately, it wilts quickly after picking, which is why it should be processed immediately.
1. Dandelion
The dandelion (Taraxacum, found throughout Europe, is anything but rabbit food. All parts of the dandelion are edible and can be eaten without hesitation. Due to the bitter or slightly nutty taste, dandelion is ideal as a side dish in a delicious spring salad or as a refinementof soups and sauces. Its high vitamin A and C content also make dandelion a valuable ingredient in the home kitchen. The edible flowers of the dandelion are also great for refining salads, because with their bright color they are an unmistakable eye-catcher.
The next time you see one of these herbs in your garden, think twice about whether you should opt for the organic waste bin or not also enjoy the wild garden herbs on your plate. A willingness to experiment pays off.
Here you will also find articles on 20 edible flowers and tasty ground covers that should definitely end up on your plate.
Tip: If you want to grow your "weeds" in a targeted manner, you can support them with a high-quality herbal soil such as our Plantura Organic Herb & Seed Soil. This is perfectly tailored to the needs of the plants and thus ensures a rich harvest.