With the first frosty days, wild herbs become rare. But they still exist: specimens that tirelessly brave the cold, or those that produce fresh shoots in mild winters. Hidden deep in the earth, there are also all kinds of roots waiting to be discovered.
Nettles also taste good in winter
Fresh green in winter
If you look closely, you will quickly notice that nature is green even in winter. More modest than usual and maybe a little in secret. The milder the days are, the more likely you are to encounter a large part of the wild herbs listed below. Its leaves are particularly delicate and may be collected.
- nettle
- daisy
- Groundman
- clover
- garlic mustard
- clove root
- Pennywort
- sorrel
- buckhorn
- Chickweed
- Meadow bedstraw
- Meadow bittercress
Root enjoyment in winter
Throughout the summer, the roots of the wild plants have recharged their batteries and increased in size. If you can clearly identify the plants listed below even when they are withered, you can use the shovel.
- mugwort
- plantain
- Real marshmallow
- angelica
- earth chestnut
- Big burdock
- Little burnet
- dandelion
- horseradish
- evening primrose
- clove root
- soapwort
- buckhorn
- wild carrot
tips
The most interesting are certainly the roots of the greater burdock and the evening primrose. Cooked, they taste similar to salsify.
- Wild herbs from the freezer
Edible wild herbs in winter do not always have to be collected in the forest or meadows when it is freezing cold. Some species cannot be seen fresh at this time of year anyway. Simply collect plenty of wild herbs in spring when the supply is almost unlimited.
You can freeze the freshly collected wild herbs and thus extend their shelf life to up to 12 months. Almost all species are suitable for staying in the freezer. The supply gap outside of their collection time is thus closed.
Fermented wild herbs
You can ferment wild herbs in summer when collecting them is easy. A fermentation pot, good fungal or bacterial cultures and some salt, that's all you need. The wild herbs retain their valuable ingredients and get a good taste.
tips
You can dry some wild herbs for the winter. This is usually recommended if you are used to prepare tea.