In spring, almost every edible wild herb gives us a part of itself. Sometimes early in March or as late as the sunny month of May. Sometimes just the leaves, but often also its flowers. Now it's just a matter of finding out what you want. Let yourself be tempted by the wild herbs listed to collect and try.
Which wild herbs are available in spring?
In spring you can find numerous edible wild herbs such as wild garlic, nettle, daisies, groundweed, coltsfoot, dandelion, garlic mustard, sorrel, celandine, ribwort plantain, deadnettle, chickweed, meadow bedstraw and meadowfoam. They are rich in vitamins and minerals and can be used in many ways in the kitchen.
Hogweed
Hogweed is native to meadows. With a height of up to 2 m, it cannot be overlooked. Leaves and stems are collected. Above all, it is rich in:
- Vitamin C
- calcium
- Magnesium
Wild garlic
The onions sprout as early as March or April. When you walk in the forest you can smell the subtle smell of leeks. Leaves and flowers are edible.
Tip
Not only the well-known wild garlic pesto can be prepared with this wild herb. Go on a journey of discovery on the Internet. You will be amazed at the variety of recipes.
Stinging Nettle
The burning of hair only scares off the ignorant. Anyone who knows about the valuable ingredients will look at this wild herb with different eyes. It can be prepared like spinach but can also be added raw to smoothies.
Daisies
No one wants to harm the daisy. But the plant can handle a few fewer leaves. The flowers themselves are also welcome as edible decorations.
Giersch
If you have groundweed in your garden or know a good collection point, you can save yourself the trouble of dealing with spinach. The wild vegetables are much he althier and some people even taste them tastier.
Coltsfoot
First he sends the yellow flowers forward. The leaves follow much later. Coltsfoot was suspected of being harmful to the liver. But the doses of the substances are so low that the all-clear has now been given. If you don't dare, you can enjoy it in moderation.
Dandelions
He delivers he althy lettuce leaves to us free of charge in the spring. Its flowers can also be eaten. If you leave the plant standing, you can harvest the roots in the fall.
Garlic mustard
This wild herb smells like garlic. All it takes is just grinding a leaf. Unlike the garlic bulb, it is generally well tolerated. It can be used raw in salads or smoothies or added to many dishes as a seasoning shortly before the end of cooking.
Sorrel
In the past, sorrel was even cultivated in gardens. Nowadays it is being rediscovered by top gastronomy. That's why you can occasionally buy the finely acidic leaves in supermarkets. However, when picked wild it offers a much more intense aroma.
less celandine
In spring it can be found in large quantities in sparse forests. The leaves are tart, spicy and somewhat spicy. They should only be collected in small quantities and ideally before flowering.
Ribwort Plantain
Tender leaves are suitable cooked as a substitute for spinach or raw as a spicy salad ingredient. They are cut transversely into longitudinal fibers. The edible flowers have a delicate, mushroom-like taste.
Deadnettle
The dead nettle can be used in many ways in the kitchen. Their taste is described as similar to mushrooms. The flowers can also be used for sweet desserts.
chickweed
A chickweed salad should taste very good. Experiment with this wild herb yourself. Its mild taste harmonizes well with other salad ingredients. But even just a vinaigrette is enough for a wild culinary delight.
Meadow bedstraw
Its harvest season begins in spring and lasts all year round. It is particularly appreciated as a mild salad. In earlier times, its healing powers were in the foreground.
Meadowfoam
Leaves and flowers taste like cress. The leaves are harvested before flowering as they become slightly bitter afterwards. Its hot seeds can serve as a pepper substitute.
