Giersch – also known as forest parsley. Some people only know it as an annoying weed. Others know that the young leaves are not only edible, but also extremely tasty. Therefore it is worth looking for and collecting them. But how do you recognize the leaves of the groundweed?
How do you recognize groundweed leaves and how do you use them?
Greed leaves are blue-green to green, arranged in threes and alternately. They are ovoid-elongated, serrate on the edge, hairy underneath and glabrous on top. Young leaves taste aromatic and spicy and are suitable for salads, spinach and smoothies, while older leaves are used for drying or in soups and vegetable dishes.
External characteristics of the leaves
The leaves, which are found both basally and on the bare stem, are blue-green to green in color. This makes them appear inconspicuous among other green plants. But upon closer inspection, it becomes clear that they are designed quite distinctively.
The leaves lie in an alternate arrangement. They are divided into petioles and leaf blades. The stem of the leaves can be up to 20 cm long. The leaf blade is threefold. The individual feathers are also divided into three parts. This is what the leaflets look like in detail:
- tapering towards the end
- ovoid-oblong shaped
- sawn at the edge
- very hairy underneath
- bare on top
You can eat the leaves
You don't have to be a fan of wild herbs to like groundweed. Anyone with an ounce of culinary knowledge will enjoy Giersch. This wild herb is edible and even he althy. Whether for simple dishes or for medicinal purposes, preserved in oil or dried and brewed as a tea - the choice is yours!
Use the young and older leaves
The leaves, which smell strongly when crushed, are best picked before the flowers begin to bloom. When freshly sprouted (around the end of March/beginning of April) they taste pleasantly aromatic and spicy. The young leaves of gourd are suitable for salads, spinach, smoothies and, for diehards, for juice.
The older leaves, which can reach an enormous size in summer compared to the young leaves, are suitable for drying. But you can also use them to conjure up delicious soups and vegetable dishes. Among other things, you can use them to season potato dishes.
Tip
Garden leaves are a free and more nutritious substitute for parsley in the kitchen.