Ingredients of pennywort
The plant parts of the pfennig herb mainly contain the following substances:
- Flavonoids
- Tannins
- Silica
- Saponins
- Mucilage
- various Enzymes
also read
- Can the pennywort be used as a cooking ingredient?
- Penny cabbage at the pond - a good decision
- Pfennigkraut care - it depends on the location
We consider saponins to be poisonous. However, the toxicity is only given at high concentrations. This is why the pennywort is classified as slightly toxic in some sources. Humans can ingest small amounts without hesitation. Saponins are also found in tomatoes, legumes and spinach, among other things.
Edible parts of plants
Not only do we not have to fear this herb, we can even eat it. With good care it will also proliferate so much that something can be "harvested" on a regular basis.
as edible In the sense of tasty, the leaves that are tender from spring to the first frost are particularly important. They come in small quantities in salads, quark, herb butter or directly on bread and butter. Their taste is slightly sour and resembles asparagus.
Every year from May to July it is the heyday came from this plant, in which the equally edible yellow flowers appear, which also have a decorative value on the dinner plate.
Use as a medicinal plant
Even in earlier times it was known that the pennywort was not poisonous. At that time, however, there was also the knowledge that the plant had healing ingredients. In Eastern Europe, pennywort is still used today as a medicinal plant, for example against diarrhea.
Tips
A pennywort tea is not only healthy, it also tastes delicious, comparable to green tea. Pour 1 tablespoon of fresh leaves and flowers with 250 ml of boiling water and let them steep for 5-10 minutes.
