Now, in May, numerous wild herbs grow right on our doorstep, which not only provide culinary delights, but also bring health benefits. We present the currently most popular edible wild herbs, including information on the plant parts that can be harvested, the ingredients they contain, and how to prepare them.
The 10 most popular edible wild herbs
- Nettle: Young leaves in spring are ideal. They are rich in vitamin C, iron and protein and are ideal for soups, pesto or as an alternative to spinach.
- Dandelion: The tender young leaves in spring are rich in vitamins A, C and K. They are excellent in salads or added to smoothies.
- Greedy: Often overlooked as weeds, young shoots and leaves are especially rich in nutrients. Giersch provides vitamin C and minerals, ideal for quiche or fresh salads.
- Garlic mustard: Collect the leaves in spring before the plant flowers. They are rich in vitamin C and have a slightly garlicky aroma, perfect for dressing pesto and salad.
- Sorrel: The young leaves in spring contain oxalic acid and vitamin C and go well in salads or as a spicy component in sauces.
- Plantain plantain: Collect the young leaves, rich in iron and vitamins. They can be used both raw in salads and cooked.
- Vogelmiere: This plant is particularly tender and has a nutty flavor before flowering. Ideal for salads, soups or as a healthy snack in between.
- yarrow: The young leaves and flowers are edible and known for their bitter digestive substances. They are excellent for soups and herbal teas.
- Pimpinella (Meadow Button): The young leaves have a slightly cucumber-like flavor and are rich in vitamin C. They are an enrichment for salads, soups and sauces.
- Clover – especially red clover and crimson clover: Both are rich in proteins and vitamins. The leaves and especially the flowers of red clover are nutritious and decorative in salads, while crimson clover adapts well to green manure and can also be used in cooking.
Recipe for a wild herb salad with local herbs
Now inside May The wild herb salad is particularly tasty. It combines the best of the garden and nature and is rich in vitamins and minerals, but also brings a wonderful variety of flavors to your plate.
For a wild herb salad you will need:
- A handful of young nettle leaves
- A handful of dandelion leaves
- A handful of leaves of greed
- A handful of garlic mustard leaves
- A handful of sorrel leaves
- A handful of young plantain leaves
- A handful of chickweed leaves
- A handful of yarrow leaves and flowers
- A handful of burnet leaves
- A handful of red clover flowers and young leaves, optional: crimson clover flowers for decoration
Wild herbs in the garden and lawn
«With wild herbs and medicinal plants all year round“(available here) is the perfect book to familiarize yourself with local medicinal and wild herbs. Every season we present you the most important local herbs, easy to recognize and present in nature in sufficient quantities. We set ourselves the goal of creating a practical guide that will really help you by showing you not only the features but also the possible uses in the kitchen and medicine cabinet.
For the seasoning:
- 3 tablespoons of olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon mustard
- 1 small shallot, chopped
- Salt and freshly ground black pepper
- 1 teaspoon honey or maple syrup
Preparation of wild herb salad
- Preparation of herbs: Wash all herbs and leaves thoroughly and dry them. Nettle leaves should be tapped briefly or curled with a rolling pin to neutralize stinging hairs.
- Prepare the seasoning: In a small bowl, mix together the olive oil, white wine vinegar, mustard, chopped shallots and honey to make a smooth dressing. Season with salt and pepper.
- Mixed salad: Now put the prepared herbs and leaves in a large salad bowl. Scatter red clover and optional crimson clover flowers on top and enjoy.
Why are wild herbs so valuable now in May?
In spring, especially May, many wild herbs reach the peak of their nutritional content. They contain high concentrations of vitamins, minerals and phytochemicals that have been stored in the roots over the winter and now flow into young leaves and shoots. After the long winter, fresh vitamins and antioxidants contained in wild herbs strengthen the immune system. The vitamins it contains, such as vitamins C and A, as well as minerals such as iron and calcium, are important for maintaining health and can help prevent disease. Many wild herbs have detoxifying properties. For example, nettle and dandelion support liver and kidney function, contributing to the natural purification and detoxification of the body. Wild herbs such as lentil and yarrow contain bitter substances that stimulate digestion and promote intestinal health. These herbs are especially potent in May.
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