Edible wild herbs are plentiful. Hardly anyone really knows about it. Let alone reach for it. Wild herbs have more valuable ingredients to offer than most cultivated plants. And almost every one of them has a healing effect. Here is a selection.

Chickweed is a particularly tasty wild herb that is well suited for refining salads

wild garlic

It is also known as forest garlic. That's how it tastes too. The plant grows to a height of 10 to 40 cm and flowers white from April.

  • Location: deciduous and alluvial forests
  • Applicable parts: leaves and flowers
  • Collection time: Leaves in March and April; Flowers from April to May

Notice:
There is a risk of confusion with the poisonous lily of the valley and autumn crocus.

nettle

The stinging nettle is one of the most valuable wild herbs that we have in this country. It's chock-full of healthy ingredients. Nettle tea is ideal for a spring cleanse.

  • Location: along paths, hedges
  • Applicable parts: leaves and seeds
  • Collection time: Leaves from April to June; Seeds from late July to October

french herb

French herb is also known as button herb. It used to be sown as a cultivated vegetable, it tastes so good. The green can be used in salads and soups. Seedlings can be grown from seeds.

  • Location: Barrens
  • Applicable parts: leaves and seeds
  • Collection time: Leaves from April to September; Seeds from July to October

daisy

The daisy is one of the first wild herbs in spring. It does not always have to be looked for in the distance, because it is also a frequent visitor to gardens.

  • Location: Meadows and pastures
  • Applicable parts: leaves and flowers
  • Collection time: Leaves from March to May; Flowers from March to July

goutweed

Giersch is not particularly inviting at first glance, but it should definitely be tried. Its taste of carrot and parsley goes well with many dishes. It can occasionally be found in the garden with some other wild herbs.

  • Location: Meadows and pastures, deciduous forests
  • Applicable parts: leaves and flowers
  • Collection time: Leaves from April to May; Flowers from June to August

Groundman

The ground ivy is very aromatic. But it also has a lot of bitter and tannins. Therefore, the spicy herb should be dosed modestly.

  • Location: Meadows and pastures
  • Applicable parts: leaves
  • Collection time: from March to June

Good Henry

Good Heinrich used to be grown in cottage gardens until it was supplanted by spinach. In the meantime, he is reclaiming his place bit by bit. But it can still be found in the wild.

  • Location: paths and fields
  • Applicable parts: leaves
  • Collection period: from April to June

tips

You can freeze the leaves of Good Heinrich for the winter. For this, the herb must first be blanched briefly.

garlic mustard

If you cannot tolerate the garlic bulb but like the aroma, you can use garlic mustard. Then it is best raw in a salad. In this way, the spicy taste is fully preserved.

  • Location: bushes and forests
  • Applicable parts: leaves and flowers
  • Collection time: Leaves from April to June; Flowers from May to June

dandelion

The dandelion is edible from the flower to the root, with the fresh shoots being preferred by most collectors. Only pick it from a meadow where small dogs roam and no cars drive nearby. As a weed, dandelion often settles in the lawn.

  • Location: in meadows, along paths
  • Applicable parts: leaves, flowers and stems, roots
  • Collection time: Leaves from March to May; flowers from April to August; Roots in October

Chickweed

Chickweed is the ideal “wild” lettuce substitute for many wild herb collectors. It is mild and can therefore be easily combined with many other salad ingredients.

  • Location: bushes, fields, paths
  • Applicable parts: leaves and flowers
  • Collection time: Leaves in March and April; Flowers from April to May

woodruff

The woodruff is not eaten but tasted and smelled. First it has to wither after picking and then give us its aroma.

  • Location: deciduous and alluvial forests
  • Applicable parts: leaves and flowers
  • Collection time: March to October

Other edible wild herbs

If you collect wild herbs, the following edible specimens could cross your path:

Bach speedwell, common bittercress, meadow hogweed, common bearwort, common mugwort, mountain mint, burnet, purple loosestrife, meadow goat's beard, borage, common brownelle, real watercress, common damsel, marshmallow, angelica, tiger chestnut, common lamb's lettuce, common Lady's mantle, common goose thistle, goat's beard, creeping bugle, hawkweed, pennywort, shepherd's purse, coltsfoot, St. John's wort, chamomile, cow parsley, red clover, greater burdock, knotweed, mullein, cornflower, meadow bedstraw, wild mallow, ore, wild carrot, Avens, pepper knotweed, pennywort, common haywort, meadow sage, sorrel, sorrel, horsetail, yarrow, bittercress, cowslip, horse mustard, meadow cranesbill, balsam, deadnettle, violet, buckhorn, chicory, large meadow smut,

tips

Poisonous wild herbs are in the minority, but the risk of confusion should not be underestimated. Inform yourself in good time about the distinguishing features.

Category:

Herbs