With the first frosty days, wild herbs become rare. But they still exist: specimens that tirelessly defy the cold, or those that produce fresh shoots in mild winters. Hidden deep in the earth, all sorts of roots are waiting to be discovered.
Which wild herbs can you find and use in winter?
In winter you can find wild herbs such as nettle, daisies, ground gunder and sorrel with fresh, tender leaves. Roots of dandelion, evening primrose or horseradish can also be used. Alternatively, wild herbs can be frozen or fermented so that they are also available in winter.
Fresh green in winter
If you look closely, you will quickly notice: Nature is green even in winter. More modest than usual and perhaps a little more hidden. The milder the days, the more likely you are to encounter many of the wild herbs listed below. Its leaves are particularly delicate and can be collected.
- Stinging Nettle
- Daisies
- Gundermann
- Clover
- Garlic mustard
- Cloveroot
- Pennigkraut
- Sorrel
- Ribwort Plantain
- chickweed
- Meadow bedstraw
- Meadow Foamweed
Root enjoyment in winter
All summer long, the roots of the wild plants have gained strength and increased in size. Anyone who can clearly recognize the plants listed below, even when they are wilted, can use the shovel.
- Mugwort
- Broad plantain
- Marshmallow
- Angelica
- Earth Chestnut
- Big Burdock
- Little Bibernelle
- Dandelions
- Horseradish
- Evening Primrose
- Cloveroot
- Soapweed
- Ribwort Plantain
- Wild Carrot
Tip
The most interesting are certainly the roots of the burdock and the evening primrose. When cooked, they taste similar to salsify.
Wild herbs from the freezer
Edible wild herbs in winter do not always have to be collected in the forest or meadows when it is freezing cold. Some species cannot be seen fresh at this time of year anyway. Simply collect plenty of wild herbs in spring, when the supply is almost unlimited.
You can freeze the freshly collected wild herbs and extend their shelf life up to 12 months. Almost all types are suitable for staying in the freezer. The supply gap outside of your collection period is thus closed.
Fermented wild herbs
You can ferment wild herbs in the summer, when collecting them is easy. A fermentation pot, good fungal or bacterial cultures and some s alt, that's all you need. The wild herbs retain their valuable ingredients and have a good taste.
Tip
You can dry some wild herbs for the winter. This is usually recommended if they are used for making tea.
