Many people would refer to wild herbs as weeds. They are full of vitamins, secondary plant substances, trace elements and are extremely tasty. The delicacies are real energy donors and some wild herbs have even proven themselves as medicinal plants. The edible plants from the wild enrich many dishes in the kitchen and are often used in salads. They thrive in fields, meadows, floodplains, forests or on the edge of paths. Collected, harvested and preserved at the right time, they can be enjoyed all year round.
Tips about wild herbs
Wild herbs are culinary delicacies, but not every wild plant is edible. There are numerous poisonous plants among them. Those who collect their herbs in nature should only harvest as much as can be processed. Unused herbs can be preserved. Wild herbs can be soaked in vinegar and oil, frozen, dried or otherwise preserved.
harvest
Before the wild herbs can be preserved, they must first be collected. It is not advisable to dig up the entire plant with roots and never collect all of the flowers and leaves. This is the only way the plant can continue to grow. Harvesting rare plants is taboo! The wild treasures are worthless if they turn black after drying. They are best transported in an airy basket. They can rot in plastic bags.
Recognize plants
- Wild herbs must be clearly identified.
- Species such as dandelions, nettles or daisies can be assigned quite easily.
- Some plants can sometimes be mixed up.
- Representatives of the umbelliferae family are difficult to distinguish.
- Absolutely refrain from unknown herbs.
- Meadows, floodplains, arable land, forests and the roadside are ideal.
- Due to pollution, plants on the roadside should not be harvested.
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Land used for agricultural purposes should be avoided because of the spraying agents. - In addition, private properties and dog walks are not suitable places for collecting wild herbs.
- As a rule, most of the wild herbs are collected from spring to autumn.
- Herbs and leaves are collected either before or after the flowering phase in the morning.
- Harvest buds just before blooming and flowers after blooming
- The fruits and berries of wild herbs are only harvested when they are fully ripe.
- In spring and autumn, the roots can be dug up in the evening hours.
- most herbs can be dried
- to do this, tie small bouquets and hang upside down
- dry naturally in summer
- dry overnight in the oven at 30 degrees Celsius in winter
- so the aroma is preserved.
- For pickling, the wild herbs are placed in a sealable container that is filled with oil or vinegar
- if the herbs are to be frozen, they must first be washed off, dabbed off and finely chopped
- Freeze small whole bouquets
Dandelion (Taraxacum officinale)
Dandelions can be found on railway embankments, unfertilized meadows, roadsides or in cracks in walls. The best harvest time is between May and September. Whereby the aroma becomes more and more bitter at the end of the collection time. For harvesting, the leaf rosettes are cut out and freshly processed. Dandelions are dried in an airy and shady place. The roots are particularly easy to collect in autumn. Then remove the side roots, wash, cut into pieces and dry in the oven or in the sun.
Daisies (Bellis perennis)
The daisy - often referred to as a thousand beautiful or a Maßliebchen - can often be found in pastures and meadows, in forest clearings or on the edges of roads. The best harvest time is between April and November. Daisies can also be used dried or fresh. However, they prefer a shady and cool place to dry. The leaves and flowers of the wild plant must be stored away from moisture and light. Pickled buds have a taste similar to capers.
Wild garlic (Allium ursinum)- is considered a delicacy among wild herbs
- The location is moist deciduous forests
- Blooms between April and June
- only process fresh
- do not dry, otherwise ingredients will be lost
- However, shredded leaves can be frozen
- Caution! Risk of confusion with lily of the valley
- Plants can be distinguished by their typical garlic odor
The taste of the young leaves and shoots of the nettle is reminiscent of spinach. The "burning" plant prefers locations with humus and nitrogen-rich soil. It grows between rubble and scree, on fences, roads and paths as well as on wasteland. The nettle family can be harvested between April and October. The young leaves and fresh leaf tips are plucked during flowering and dried and stored in a dry, cool place.
Woodruff (Galium odoratum)
The shapely woodruff finds its home especially in shady spots, forest clearings and in deciduous forests. It is collected between May and July. If possible, only collect young and flowering plants. To dry, woodruff is stored in loose layers protected from light.
Ribwort plantain (Plantago lanceolata)
- Plantain plants can be seen literally at every edge of a path and forest, on field paths and often as "weeds" in the garden at home.
- young, long, narrow leaves and inflorescences can be harvested from April to August.
- Cut into strips to dry and layer loosely
- Thread the leaves on a string and let them wither
- keep in the paper bag
The knotweed thrives on roadsides and in meadows. The flowering period is limited to the period from May to August. Sorrel leaves should only be harvested if they are flawless. Leaves with rusty brown holes have a high concentration of oxalic acid, which people with stomach and kidney problems do not tolerate well.
Gundermann (Glechoma hederacea)
Some of the Gundermann can already be harvested in March. Its season ends in October. The mint family can be found on arable land, meadows, in the forest or on roadsides. Leaves, stems and flowers can be harvested from the plant. It is dried in thin layers in shady places.
Chickweed (Stellaria media)
Chickweed can be found literally wherever there is damp soil. The above-ground parts of the plant can be harvested until October and dried in partial shade. The carnations are kept in a can. Tip: The plant even grows in winter. If you don't want to do without fresh chickweed even in the cold season, just look under the snow.
frequently asked Questions- Does it make sense to collect wet or damp wild herbs? - In general, collecting wild herbs only makes sense in dry weather. In addition, the plants must be free of moisture. If harvested wet, they start to rot easily.
- Is it safe to consume wild herbs during pregnancy? - In the first three months of pregnancy, herbal stimulants and remedies should be avoided. This also applies to wild herbs, as the plants sometimes contain a high concentration of secondary plant substances.
- Herbs not only refine dishes and give them a special aroma, they are also rich in vitamins and minerals and therefore indispensable in the kitchen.
- on grasslands, along the wayside and in gardens, there are numerous wild herbs that have been collected for cooking and medicinal purposes since ancient times.
- The best-known wild herbs include wild garlic, nettle, mugwort, ground elder, coltsfoot, evening primrose species, clove root, red clover, wood sorrel, yarrow and plantain species.
- Daisies, dandelions, daisies and violets can also be used in the kitchen.
- Wild herbs are not only used as spices, depending on the type of herb they can also be used as vegetables, Tea or salad can be prepared.
- Bachbunge
- Wild garlic
- Comfrey
- birch
- French herb
- Gundermann
- Nettle
- Watercress
- daisy
- Giersch
- Shepherd's purse
- Linden tree
- dandelion
- Report
- yarrow
- sorrel
- Wood sorrel
- Celandine
- Ribwort plantain
- Chickweed
- Wild carrot
From this list you can first look for the wild herbs that grow near you and learn to identify them clearly. You should also get to know exactly the usable parts of these wild herbs and their ingredients, as well as the preparation and whether there are recommended consumption quantities or limits exist. Only when you have gathered all this information should you start collecting wild herbs, and in case of doubt, an assessment by the plant protection office is always the order of the day.
Tip: If you know these wild herbs thoroughly, you may want to know more. Then you could inquire about the herbalists in your area and whether B. guided wild herb hikes are offered. So your list (and your menu) will gradually get longer and longer, and with your favorite herbs you could then find out at some point whether it is possible and useful to grow them in your own garden.
Collect wild herbs
In order to be able to distinguish the edible from the poisonous herbs, some basic botanical knowledge is required to collect wild herbs. It should not be collected near roads, industrial plants, fields, on dog meadows and of course not in nature reserves. So that the stock of wild herbs is preserved, only parts of the plant cut off that are needed. However, species that are under nature conservation may not be collected. Wild herbs can be harvested all year round, but many species taste good in the spring best of all, flowers should be used shortly after they open up. Wild herbs should be processed as fresh as possible; if you have collected too many, you can put them through dry, Freeze or Soaking in vinegar or oil make durable.
Wild herbs for the menu
It is really worth snatching the edible wild herbs from the gourmets' hands, because the healthy enrichment of ours Food lists for unusual and surprising taste nuances is not the only benefit: Once you have learned to eat the edible plants in your area can identify the sum of your monthly expenses for healthy food, especially for those from the not exactly cheap organic vegetable market, noticeably reduce. And they still eat organic, because nobody will bother to eat the wild herbs in the forest or in the Contaminate the roadside with pesticides (you should just not be on the highway shoulder collect).