Wild garlic
It is also known as forest garlic. That's how it tastes too. The plant reaches heights of 10 to 40 cm and blooms white from April.
- Location: deciduous and riparian forests
- Usable parts: leaves and flowers
- Collection time: leaves in March and April; Flowers from April to May
also read
- Edible wild herbs in autumn - yes, they are plentiful!
- Poisonous wild herbs - these are dangerous!
- The edible dead nettle as an enrichment of the menu
Note:
There is a risk of confusion with the poisonous lily of the valley and autumn croissants.
Nettle
The nettle is one of the most valuable wild herbs that we have in this country. It is filled to the brim with healthy ingredients. Nettle tea is ideal for a cleansing regimen in spring.
- Location: along the paths, hedges
- Usable parts: leaves and seeds
- Collection time: leaves from April to June; Seeds from late July to October
French herb
The French herb is also known as button herb. It used to be sown as a cultural vegetable, it tastes so good. The green can be used for salads and soups. Seedlings can be grown from seeds.
- Location: Barrens
- Usable 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, as it is also a frequent visitor to gardens.
- Location: meadows and pastures
- Usable parts: leaves and flowers
- Collection time: leaves from March to May; Flowers from March to July
Giersch
At first glance, the groundgrass is not particularly inviting, but it should definitely be tried. Its carrot and parsley taste goes well with many dishes. He may occasionally be with a few others Wild herbs in the garden be encountered.
- Location: meadows and pastures, deciduous forests
- Usable parts: leaves and flowers
- Collection time: leaves from April to May; Flowers from June to August
Gundermann
The Gundermann 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
- Usable parts: leaves
- Collection time: from March to June
Good Heinrich
Good Heinrich used to be grown in cottage gardens until he was supplanted by spinach. In the meantime it is regaining its place bit by bit. But it can still be found in the great outdoors.
- Location: paths and fields
- Usable parts: leaves
- Collection time: from April to June
Tips
You can use the leaves of Guten Heinrichs for the winter freeze . To do this, the herb must be briefly blanched beforehand.
Garlic mustard
If you can't tolerate the garlic bulb but like the aroma, you can use garlic mustard. Then preferably raw in a salad. So the spicy taste is fully preserved.
- Location: bushes and forests
- Usable parts: leaves and flowers
- Collection time: leaves from April to June; Flowers from May to June
dandelion
The dandelion is edible from flower to root, with the fresh shoot being preferred by most collectors. Only pick it from a meadow where small dogs run around and no cars drive nearby. Dandelions are also often found as a wild herb in the lawn at.
- Location: on meadows, along the paths
- Usable parts: leaves, flowers and stems, roots
- Collection time: leaves from March to May; Flowers from April to August; Roots in October
Chickweed
For many wild herb collectors, the chickweed is the ideal “wild” salad substitute. It is mild and can therefore be easily combined with many other salad ingredients.
- Location: bushes, fields, paths
- Usable parts: leaves and flowers
- Collection time: leaves in March and April; Flowers from April to May
Woodruff
The woodruff is not eaten, but instead tasted and smelled. First it has to wilt after picking and then give us its aroma.
- Location: deciduous and riparian forests
- Usable 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:
BrookHonorary award, Real barbara herb, meadow hogweed, common bearwort, common mugwort, real mountain mint, beaver mint, Purple loosestrife, wild goat whiskers, borage, small brown fish, real watercress, common dost, real Marshmallow, Angelica, Chestnut, common lamb's lettuce, common lady's mantle, common goose slice, forest goat's beard, creeping Gunsel, Small hawkweed, field pennywort, shepherd's purse, Hufflattich, St. John's wort, chamomile, field chervil, red clover, burdock, Knotweed, Mullein, Cornflower, Meadow bedstraw, wild mallow, melde, wild carrot, Clove root, Pepper knotweed, pennywort, common rain cabbage, meadow sage, sorrel, Wood sorrel, Field horsetail, Yarrow, cowslip, cowslip, field mustard, meadow cork's bill, real balsam, Dead nettle, violet, Ribwort, common chicory, large meadow head,
Tips
Poisonous wild herbs are in the minority, but the risk of confusion should not be underestimated. Find out about the distinguishing features in good time.
