Gardweed, dandelion and nettle are just a few examples of wild herbs that can drive gardeners to despair because of their growth. At the same time, however, they are very tasty, often richer in vitamins than vegetables from the market and can confidently be counted as a “superfood” because of their he alth-promoting effects.
Which weeds are edible and tasty?
Edible and tasty weeds include dandelion, nettle, wild garlic, meadowfoam, groundweed, groundwort, chickweed, sorrel and buttonweed. They are suitable as salad ingredients, vegetable substitutes or for pestos and soups. Make sure the wild herbs are safely identified and in a fresh condition.
Not just rabbit food: the dandelion
The plant with the characteristically shaped leaves and bright yellow flower heads is probably the most well-known weed. The young leaves in particular make a delicious salad, but flowers and roots are also edible. If you steam the leaves, you get a vegetable similar to spinach. The flowers make an attractive and tasty addition to salads, and you can put the roots on bread like radishes.
–-Weed with healing effects: the nettle
It has long been known in gardening circles that this weed produces a very effective plant manure. But you should also use nettles in the kitchen:
- Stewing nettles make a delicious “spinach” when steamed.
- The chopped leaves are suitable as a spicy filling for pasta and ravioli.
- The tea is said to have an awakening effect. It is also said to help with urinary tract infections.
The most delicious weed is probably wild garlic
In the meantime, you can get wild garlic in small bundles from vegetable stores. So you can definitely be happy if this plant spreads in your garden. The leaves have a distinct garlic aroma, which is, however, fresher than that of the tubers. Not only can wild garlic be used to make delicious pestos, it also tastes great chopped on bread.
Meadowfoam is a great cress substitute
This weed, which is related to arugula, blooms delicately purple in spring. The taste of the small leaves and flowers is therefore very similar. You can use meadowfoam as a tasty salad addition or simply sprinkle it on buttered bread.
Giersch – the spinach of the Middle Ages
Giersch is an old vegetable and medicinal plant that used to be cultivated on a large scale. The entire plant is edible and can be harvested throughout the growing season. You can mix the rampant weed with spinach and prepare it in the same way. Giersch tastes great in scrambled eggs or as an addition to a hearty potato soup.
Which weeds are still edible?
You should definitely try:
- Gundermann: Goes well with herb butter and in salads.
- Chigweed: The leaves, which taste reminiscent of peas, go well with soups and salads.
- Sorrel: Very aromatic salad addition. Enhances the taste of stews and soups.
- Buttonwort: Can be steamed like spinach and makes an interesting tasting pesto.
Many other herbs such as daisies are also edible. They provide variety in the kitchen and look like colorful splashes of color in salads.
Tip
In general, you should only consume wild herbs that you really know. For example, wild garlic is often confused with lily of the valley, which is poisonous. If in doubt, let a professional help you identify the weed.
