Culinary treasures are not just waiting for us in the supermarket or in the garden at home. The "wild" mother nature also has a lot to offer. How about a few dandelion leaves or daisies in the salad, for example? Those who are familiar with wild herbs can enrich their menu. But which species are allowed to end up on our plate and when? And how can they be clearly recognized?
Wild herbs from A to J
Mustard(Sinapis arvensis)
This wild type of mustard brings a slight spiciness. Well dosed, it enriches many dishes.
- approx. 60 cm high, hairy stems, yellow flowers
- grows in gardens, on rubble sites and in fields
- Leaves and unripe seed pods are harvested
- cooked and edible raw
- contains hot mustard oil
- Harvest time is May to October
Note: The field mustard can easily be confused with rapeseed. However, since rapeseed is also edible, confusing it is not dangerous.
Hogweed(Acanthus)
Although hogweed gives off an unpleasant smell, all parts of the plant are tasty. Fortunately, this green delicacy is often found in nature.
- reaches heights of up to 1.5 m
- the large and coarse hairy leaves resemble animal feet
- white umbellate flowers
- Places of discovery: meadows, roadsides, open forests and gardens
- Collection time starts in spring
- The roots can be harvested from autumn
- not all types are suitable for consumption
- Meadow hogweed is edible
- Beware of confusion: giant hogweed / Hercules shrub (Heracleum) is poisonous and not edible!
Note: The sap of the plant in interaction with the sun can lead to contact allergies.
Wild garlic(Allium ursinum)
It gives off a garlic-like scent and is therefore often referred to as wild garlic.
- Growth height up to 50 cm
- Bulb plant with mostly two stalked leaves
- Umbels with numerous white flowers
- grows in shady and moist forests
- all parts of the plant are edible
- Leaves are harvested in March and April
- Edible raw, flower buds can be pickled
- Tastes good in sauces, soups and as a pesto
- Risk of fox tapeworms when harvested in the open air
- Wash the collected wild garlic under hot water
Note:Wild garlic can easily be confused with lily of the valley and autumn crocus. Be careful because these two plants are poisonous.
mugwort (Artemisia vulgaris)
These weeds are different in appearance
quite inconspicuous here. Its aroma is all the more convincing. It has long been known in this country as a medicinal herb and spice.- The leaves are pinnate and lancet-shaped
- gray-green flowers are arranged in a cluster
- grows along the wayside, under the bushes and on river banks
- Edible fresh or dried
- green parts can be collected from July to August
- the edible roots are dug up from September
Note: Mugwort leaves can be preserved by drying.
Barberry(Berberis)
In the Middle East, barberry berries are an integral part of local cuisine. But this plant also thrives here. It is often known under the name of buckthorn.
- the mini berries are dark red and elongated
- Berries are suitable for jam and syrup
- often grows in gardens and parks
- the shrub can also be found in the mountains
- in autumn the fruits are ripe for picking
- Berries can be dried
Note: Only the fruits are edible. The rest of the plant is poisonous.
Plantain(Plantago major)
The common plantain, just like its relative plantain, is an edible wild herb. Its leaves are a good substitute for spinach.
- broad and oval leaves, smooth margins
- yellow-brown, spike-like flowers
- Leaves are prepared like spinach
- Can also be eaten raw in salads
- young stalks are cooked like asparagus
- dry seeds as a muesli ingredient
- dry leaves are made into tea
- the roots can be harvested from October to April
Nettle(Urtica)
Even a light touch with the leaves of the nettles is enough to trigger an unpleasant itch. For this reason, the nettle is avoided by many. That's a shame, because this edible weed also has some valuable ingredients to offer.
- Useful and medicinal plant
- can be more than 1 m high
- green, serrated leaves with hairy underside
- inconspicuous flowers
- Harvest begins in spring
- Plant is edible raw and processed
- The leaves are similar to spinach
- Tea infusion has a blood purifying effect
Note: Direct consumption is not recommended. Only rolling over the leaves with a rolling pin allows the nettle poison to escape. After that, the leaves can be eaten raw.
daisy(Bellis perennis)
This mini flower is also known to real city children. Although it does not convince with an intense aroma, they are
the edible flowers an ornament for every salad.- will be approx. 20 cm high
- leafless stems with flowers
- small, white petals are arranged around a yellow center
- Foliage leaves form a dense rosette of leaves
- prefer to grow on lawns
- Leaves, buds and flowers can be eaten
- can be consumed raw
- the seed is also edible
- Harvest time is from January to November
Giersch(Aegopodium podagraria)
Ground elder spreads stubbornly and is fought by many garden owners. But its good properties are also increasingly being rediscovered.
- three-part leaves
- when rubbed they give off a smell of parsley
- grows in bushes and gardens
- Harvest time starts in April
- when the leaves are still tender
- when cooked, they resemble Swiss chard
Note:There is a risk of confusion with the water hemlock, the spotted hemlock and the dog parsley, all of which are highly poisonous.
Gundermann(Glechoma hederacea)
If you want to add a pleasant flavor to your food, the Gundermann weed is the right choice. With its bitter taste, the herb provides a particularly large number of bitter substances that support our body health.
- long, square stems
- heart-shaped leaves
- blue-purple flowers
- grows in gardens, on meadows and pastures and in damp deciduous forests
- Leaves are edible like vegetables
- Flowers taste sweet
- Harvest time is March to November
Wild herbs from K to W
Garlic mustard (Alliaria petiolata)
Garlic mustard is one of the first herbs of the year and is also one of the tastiest. It smells and tastes like garlic. Nevertheless, after consuming garlic mustard, there is no unpleasant breath odor.
- becomes 50 to 100 cm high
- white flowers, 5-6 cm tall
- grows in partial shade
- at the edges of the forest and under bushes
- all parts of the plant are edible
- the leaves are picked from April to June
- from May inflorescences and seed pods can be used
- roots can be harvested in spring and autumn
dandelion(Taraxacum)
In the midst of the green nature, the bright yellow flowers of the dandelion can hardly be overlooked. And so everyone knows this wonderful weed. Its dandelions are a lot of fun for children, but it also tastes delicious.
- grows up to 30 cm high
- green, saw-shaped leaves, yellow flowers
- also called dandelion or buttercup
- grows everywhere on roadsides, in meadows and in gardens
- Leaves, flowers and roots are edible
- raw in a salad or steamed
- April to July it is most tender
Note: Be careful when picking, the milky juice leaves stubborn stains
Evening primrose(Oenothera)
The evening primrose can be used in many ways in the kitchen and is extremely tasty.
- can be up to 2 m high
- numerous yellow flowers that open in the dark
- can be easily recognized when it has blossomed
- All parts of the plant are edible
- Flowers and buds raw in salad
- Leaves are eaten like spinach
- Seeds and roots can also be prepared in a variety of ways
sorrel (Rumex acetosa)
You can buy it in health food stores, grow it yourself or simply collect it in the wild.
- reaches 1 m height
- has smooth, dark green to red-green leaves
- Panicle with red-brown, inconspicuous flowers
- adds flavor to dishes
- is also appreciated by gourmet chefs
- young, green leaves taste good raw or cooked
- suitable for vegan spreads
- Flower buds and seeds are also edible
- Collection places: meadows, embankments, roadsides and gardens
Note: People with kidney disease and rheumatism should not eat sorrel. Because of the
Oxalic acid should also not be consumed regularly.yarrow (Achillea)
You don't have to hike far to collect these weeds. It is a citizen of the world and can really be found everywhere. It is edible and also has healing ingredients in many.
- is also known as the thousand-leaf
- Height between 20 and 100 cm
- pinnate leaves
- Cymes with numerous white flowers
- grows everywhere, especially on roadsides
- young leaves enrich salads
- Harvest months are March and April
- Flowers are edible and decorative
- They can be picked from May
- Dried plant parts can be used as a medicinal tea
Chickweed (Stellaria media)
This "weed" not only tastes good as a salad base. It also has far more valuable nutrients than lettuce, for example. Thanks to the mild taste, it is also popular with children.
- 10 to 40 cm high
- small, white flowers
- can be harvested all year round
- Leaves, buds, flowers and seeds are edible
- Collection places: arable land, roadsides and gardens
- suitable for green smoothies
Note:There is a risk of confusion with the weakly poisonous field gas.
Woodruff(Galium odoratum)
In our forests, weeds with the ever-popular aroma are waiting for you.
- Height: 5 to 50 cm
- small, white flowers
- long, narrow leaves are in so-called Whorls arranged
- Leaves, shoots and flowers can be used
- Collection point: shady forests
- Harvest months are March to July
Note:The picked weeds should first dry out, because only then does the unmistakable woodruff aroma develop.
White goosefoot(Chenopodium album)
Its mineral and vitamin content exceeds many cultivated vegetables. Often it is also referred to as a report or a field report.
- depending on the site conditions, it is 5 cm 3 m high
- green-white, inconspicuous flowers
- Leaves are reminiscent of goose feet
- Plant looks floured
- can be found in fields and along the roadside
- often in gardens too
- from April young shoots enrich salads
- also as an ingredient in green smoothies
- Inflorescences and buds are good substitutes for broccoli
- sprouts can be grown from seeds
Note: Soak seeds overnight so that saponins can then be rinsed off and removed.
Meadowfoam(Cardamine pratensis)
The meadowfoam is refreshing and filling at the same time.
- also known as meadow cress
- becomes about 15 to 40 cm high
- Leaves form a rosette
- Grape with small, white to purple flowers
- the tender leaves, flowers and shoots taste mustard-like
- suitable for salads and soups
- dried flowers as tea
- collect from April to May
- on wet meadows and alluvial forests
Note: The meadowfoam should only be consumed in small amounts, as otherwise it can irritate the gastric mucosa.
Wild carrot(Daucus carota subsp. carota)
The original type of carrot cultivated today still grows in the wild, but it is rarely on our menu. That is less because of their taste, much more deterring the time-consuming digging.
- 40 to 80 cm high
- Leaves and flowers give off a typical carrot odor
- white umbellate flowers are black in the middle
- Fields and meadow edges are preferred locations
- Root harvest takes place in late summer
Note:There is a risk of confusion with other umbellifers that are poisonous, such as hemlock. The carrot-like smell is an important differentiating factor.