10 weeds to eat (overview)

For many, dandelions and the like are just annoying weeds. Here you can find out which weeds you can actually eat and how to prepare them.

With the first rays of sunshine in spring, nature is brought back to life. Forests and meadows are recovering from the frosty winter time and we can already catch a glimpse of the upcoming warm season. Weeds such as dandelions, ground grass or stinging nettles, which are annoying to our eyes, also thrive together with all other plants. We'll show you here why these so-called weeds shouldn't just end up in the organic waste, but rather on your plate. We present ten so-called weeds that should be enjoyed in culinary terms.

Fresh in a salad, cooked as a vegetable or as an edible flower decoration - weeds are not always just a nuisance. Here's a guide to the ten edible weeds that aren't on the compostbut should end up in the kitchen.

10. sorrel

The herb with the arrow-shaped leaves is often found in damp meadows and fields. The sour taste of the young leaves of the Sorrel (Rumex acetosa) is excellent in soups, stews or raw in salads and smoothies. Sorrel is said to have wound healing properties, which is why it is often used for skin diseases. The high vitamin C and iron content make it a healthy alternative in the kitchen, but excessive consumption is not recommended.

9. yarrow

With its white flowers and tall, upright growth, it is yarrow (Achillea millefolium) definitely one of the most beautiful weeds in our garden. Yarrow is also popular as a medicinal plant because it helps with abdominal pain, digestive disorders and has an anti-inflammatory effect. In addition to its great look, the yarrow also scores with the taste: With a slightly bitter, yarrow can also be used in the kitchen with an aromatic note, which is often described as similar to chamomile to convince. The young leaves are particularly tasty because they are not yet that bitter. The yarrow is usually dried, as it is often tough when raw and serves as a seasoning for tomatoes or as herb salt. The flowers are also edible and are ideal for decorating dishes.

8. Chickweed

the Chickweed (Stellaria media) regularly brings gardeners to despair, because it can spread almost explosively in the garden and can hardly be eradicated. Fortunately, it is a curse and a blessing at the same time: The leaves of the chickweed bird are edible and, with their mild, yet aromatic taste, go well with soups or salads. At the same time, the herbaceous plant scores with a high mineral and protein content - so the chickweed quickly mutates from an unloved garden guest to a secret star on the plate.

7. Giersch

The most stubborn contemporary in the weed category is probably the ground elder (Aegopodium podagraria) be. Many hobby gardeners have had to give up a lot of nerves to get rid of these herbaceous fellows. The slightly hot-tasting herb is ideal as a spice in dishes with potatoes or in fresh salads and is also rich in vitamin C. So the next time you pull the weeds, it is better to take the groundweed to the kitchen rather than to the organic waste bin.

6. Button herb

With its small, button-shaped flowers, the button herb (Galinsoga parviflora) almost innocent, but thanks to its reproductive nature, it is not very popular with gardeners. The plant can really score points in the kitchen: From the stem to the flower, you can actually use everything on the plant. The button cabbage can be stewed, cooked, eaten raw in a salad or as a pesto on pasta. But not only its versatility is convincing - the plant is secretly also a real vitamin bomb.

5. Garden foam herb

The cress, which is related to the cress (Cardamine hirsuta) is often labeled a weed despite its beautiful flowers. It is anything but that! The strong, slightly spicy taste is reminiscent of rocket and is therefore ideal as a topping on bread or in salads. To do this, simply pluck the small leaves from the stem, wash them and they are ready to eat. In addition, its bitter and mineral substances have a healing effect and help our digestion.

4. Ribwort plantain

as Medicinal herb for colds is the ribwort (Plantago lanceolata) known to many. But did you also know that ribwort plantain is easy to eat? In fact, the whole plant is edible from root to flower and can be eaten raw or cooked. Ribwort plantain buds are particularly popular, as they have a slightly nutty taste when raw and a mushroom-like taste when roasted.

3. Nettle

Everyone knows the annoying property of the nettle (Urtica dioica) that contact with their leaves causes an unpleasant stinging sensation. This is one of the reasons why many disdain the nettle as a simple weed. But with its slightly spicy taste, the nettle is far too good to throw away. It is rich in vitamin C, iron and calcium, and is said to have a healing effect on rheumatism and urinary tract infections. The leaves can be used in various ways in the kitchen, for example as tea, in soups, pestos or sauces.

2. Pimpinelle

Wiesenknopf, blood herb or simply Pimpinelle (Sanguisorba minor) - from May to August this small plant can be found in almost every meadow. Fortunately, because the Pimpinelle has an excellent taste: Fresh and slightly nutty with a light cucumber aroma, the Pimpinelle beguiles our palate. The plant is therefore perfectly suited as a spice for quark, herb butter and vegetables, but also simply on bread. Unfortunately, it wilts quickly after picking, which is why it should be processed immediately.

1. dandelion

The dandelion, which is widespread throughout Europe (Taraxacum) is anything but rabbit food. All components of the dandelion are edible and can be eaten without hesitation. Due to the bitter or slightly nutty taste, dandelions are ideal as a side dish in a delicious spring salad or to refine soups and sauces. Its high vitamin A and C content also make dandelions a valuable ingredient in the home kitchen. Also the edible flowers of the dandelion are great for the refinement of salads, because they are an unmistakable eye-catcher with their bright color.

So if you see one of these herbs in your garden the next time, you better think about it twice, whether you opt for the organic waste bin or enjoy the wild garden herbs on your plate want. The willingness to experiment definitely pays off.

Here you can also find articles on 20 edible flowers and to tasty ground coverthat should definitely land on your plate.

Tip: If you want to cultivate your “weeds” in a targeted manner, you can use a high-quality herbal soil like ours Plantura organic herb & seed compost support. This is perfectly matched to the requirements of the plants and thus ensures a rich harvest.