In spring, almost every edible wild herb gives us a part of itself. Sometimes early in March or only in the merry month of May. Sometimes only the leaves, but often also its flowers. Now it's just a matter of figuring out what's going on. Let yourself be seduced by the listed wild herbs to collect and taste.

Wild garlic can be collected in spring, but be careful not to confuse it with lily of the valley!

Bear Claw

Bear Claw is native to meadows. Not to be overlooked with a growth height of up to 2 m. Leaves and stems are collected. Above all, it is rich in:

  • vitamin C
  • calcium
  • magnesium

wild garlic

The onions sprout as early as March or April. A fine scent of leeks can be heard during a walk in the forest. Leaves and flowers are edible.

tips

Not only the well-known wild garlic pesto can be prepared with this wild herb. Go on a journey of discovery on the Internet. You will be amazed at the variety of recipes.

nettle

The burning of hair deters only the ignorant. Anyone who knows about the valuable ingredients will look at this wild herb with different eyes. It can be prepared like spinach, but can also be added raw to smoothies.

daisy

Nobody likes to hurt the daisy. But the plant can cope with a few leaves less. The flowers themselves are also welcome as an edible decoration.

goutweed

If you have ground elder in your garden or know a good collection point, you can save yourself the trouble of working with spinach. The wild vegetables are much healthier and some people even like them better.

coltsfoot

First he sends the yellow flowers ahead. The leaves follow much later. Coltsfoot was suspected of being harmful to the liver. But the doses of the substances are so small that the all-clear has now been given. If you don't quite dare, you can enjoy it in moderation.

dandelion

He supplies us with healthy lettuce leaves free of charge in the spring. Its flowers can also be eaten. If you leave the plant standing, you can also harvest the roots in autumn.

garlic mustard

This wild herb smells like garlic. It is enough if you crush a leaf. Unlike the garlic bulb, it is generally well tolerated. It can be used raw in salads or smoothies, or added to many dishes as an herb just before the end of cooking.

sorrel

In the past, sorrel was even cultivated in gardens. Today it is being rediscovered by top gastronomy. That's why you can occasionally buy the slightly acidic leaves in supermarkets. Wild-picked, however, it offers a much more intense aroma.

Lesser Celandine

In spring it can be found in large numbers in sparse forests. The leaves are tart, flavorful and somewhat hot. They should only be collected in small quantities and preferably before flowering.

buckhorn

Tender leaves are cooked as a substitute for spinach or raw as a spicy salad ingredient. They are cut across to longitudinal fibers. The edible flowers have a subtle, mushroom-like taste.

deadnettle

Deadnettle has many uses in the kitchen. Their taste is described as similar to mushrooms. The flowers can also be used for sweet desserts.

Chickweed

A chickweed salad should taste very good. Experiment with this wild herb yourself. Its mild taste goes well with other salad ingredients. But even just a vinaigrette is enough for a wild culinary delight.

Meadow bedstraw

Its harvest time begins in spring and lasts all year round. It is particularly appreciated as a mild salad. In earlier times, its healing powers were in the foreground.

meadowfoam

Leaves and flowers taste like cress. The leaves are harvested before flowering as they become slightly bitter afterwards. Its hot seeds can be used as a substitute for pepper.

Category:

Herbs