In April, the green of nature awakens as if by magic within a few days. Tender plants sprout at every corner. Their sight is often familiar to us. But only a few people know how they can enrich their dishes with this gift of nature. The following list should help those who are curious.
Nettles are particularly tender in April
wild garlic
The wild garlic tastes clearly of garlic and sometimes also a bit spicy. Well dosed, the spicy herb enriches many dishes. Especially in pesto, it is a blessing as raw it retains all of its valuable and healing ingredients. Among other things, wild garlic has the following to offer:
- vitamin C
- potassium
- Manganese,
- leek oils and
- other essential oils
Notice:
Wild garlic can be confused with two poisonous wild herbs: lily of the valley and autumn crocus. Find out about the distinguishing features in good time.
plantain
The young leaves are soft and can be eaten both cooked and raw. Its young flower stalks can be prepared like asparagus. It can usually be found along roadsides.
nettle
Anyone who loses their fear of stinging hairs or protects themselves accordingly should not miss the stinging nettle in April. Due to its healing ingredients, experts count it among the most valuable edible wild herbs.
daisy
Everyone really knows the little daisies. But not everyone knows how good they taste. Leaves and flowers may be used as a salad ingredient. Just make sure the daisy grows in a "clean" spot.
goutweed
Giersch is ineradicable and that's a good thing. Everywhere in nature he finds a suitable habitat for himself. Mostly on forest edges under trees. It also likes to spread in private gardens. The leaves can be prepared like spinach. However, they taste more like carrots and parsley.
Groundman
Ground ivy, also known as ground ivy, used to be a frequent guest on our diet. When collecting wild herbs, it was a must, because it was a medicinal and aromatic herb at the same time. That is why it is also often referred to as 'wild parsley'. Leaves, shoots and flowers may be collected.
garlic mustard
It has hidden a fine garlic aroma in its leaves. Ideal for garlic lovers who cannot tolerate the original bulb. The entire plant is edible. It goes well with salads, herbal quark, soups, sauces or pestos.
tips
In small amounts, garlic mustard is also a great and healthy ingredient for green smoothies.
dandelion
The dandelion may well be the best-known wild herb that grows in this country. With its yellow flowers, it is a pleasing sight. But these flowers can be eaten, as can the green leaves. In April they are particularly tender and mild.
yarrow
Freshly sprouted leaves are a delicacy in salads. The yarrow is widespread in nature and can be collected. But it can also be cultivated in the garden.
Chickweed
Chickweed has a mild flavor and is said to be excellent in a salad. Either pure or combined with other salad ingredients. It is often found in the garden, evaluated as a weed and plucked out.