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The Günsel (Ajuga) plant genus includes around 65 different species from the mint family. Bugles are everywhere in Europe. Widespread in western Asia and to some extent also in northern Africa. Many species that are also native to us can be collected as wild herbs and used in the kitchen and/or belong to the medicinal plants traditionally used in folk medicine.
Günsel is edible and healthy
Edible bugles
Among the edible bugs or usable as medicinal plants belong primarily
- Yellow Günsel / Field Günsel (Ajuga chamaepitys)
- Pyramid bugle (Ajuga pyramidalis)
- and the crawling bugle (Ajuga reptans).
Yellow bugle
The yellow Günsel originally comes from the Mediterranean area, but has also been native to Germany for a long time. The plant, which can grow to a height of 15 centimeters and is very fragrant, is mainly found on calcareous soils, primarily on fields, and stands out with its intense lemon-yellow flowers. The plant, also known as "beaterweed", was once used primarily to treat strokes. The yellow Günsel is on the red list of endangered species in Germany and should therefore not be collected.
Pyramid Bugger
In contrast to the creeping bugle, the pyramidal bugle does not form any spurs, but grows upright up to 35 centimeters in height. The blue to violet flowers appear between June and August, and the leaves also have a striking red-violet colour. The plant is mainly found in the Alps, but also in the Caucasus and in the northern and southern European mountains. Traditionally, the plant, also known as rock bugle, is used as a medicinal plant for metabolic disorders and to promote wound healing.
crawling bugle
Probably the best-known Günsel species is the creeping Günsel, which is not only very common in its wild form, but is also sometimes planted as a ground cover in some gardens. The leaves as well as the stems and flowers of the plant that blooms between April and July are edible and can also be used as a medicinal plant in the form of teas and infusions.
Use bugle in the kitchen
The intense taste of the creeping bugle is reminiscent of bitter chicory, which is why the herb should only be used in small amounts. Leaves and shoots can be used fresh as a salad spice or in herb sauces, but also boiled or steamed in vegetable, potato or egg dishes. The milder-tasting flowers go well with desserts or as a decoration for fruit salads.
tips
Traditionally, the creeping bugle is collected between May and June and then processed fresh or gently dried.