Weeds are not the same as weeds. As much as we want to banish these robust plants from our gardens and farms, some of them are quite healthy for us and they even taste very delicious. Today we tell you 12″supposed”weeds that should actually count among the useful plants. These are rich in vitamins and minerals and are ideal for preparing delicious salads, soups and casseroles.
Healthy weeds and fresh fruits as a delicious salad
All healthy weeds from our list can also be easily frozen and kept for later. You can find most of them quite simply in the garden, in the forest or on many fallow land and meadows. From early April to late October, you can pick them and benefit from their precious nutrient content and great taste.
# 1 nettle
Sometimes you just need a change of perspective. It is the same with many of the weeds, such as stinging nettle. If you no longer perceive this remarkable plant as a weed then you will be able to see and appreciate its numerous benefits. Rich in vitamin C, iron and calcium, stinging nettle is a valuable source of strength and health for all ages. Its slightly nutty flavor makes it a perfect ingredient for soups, gravy and casseroles. Of many like to drink the nettle tea. Its highly draining and anti-inflammatory action is well known and recommended even by doctors and pharmacists.
# 2 dandelion
The popular dandelion is not only sunny, but also very healthy. As a fresh ingredient for salads and side dishes, it is simply unbeatable. You can eat all its parts. The white milk, which comes out of the stems, should be omitted. Dandelion promotes digestion by supporting liver and bile in their function. Even steamed, this weed tastes delicious and is ideal as a spinach substitute. Much richer in vitamins A and C than lettuce, the dandelion can be eaten with flowers, leaves and even roots from March-April to October.
# 3 Greed
Some even call the weed Goatfoot because it is very hardy. Instead of constantly weeding, you can cook yuck or use as a spice for salads instead of parsley. Giersch has a remarkably high vitamin C content and can be eaten raw even in small quantities. He is also often recommended by naturopaths at Gicht.
# 4 garden foam
This filigree herb is just as rich in vitamin C as it is in bitter and mineral substances. The small, fresh flowers and leaves are perfect as a supplement for your salads or on your sandwich. Hot and spicy in the taste it is the perfect substitute for rocket and cress.
# 5 chickweed
Chickweed is just as mild as the name itself. The tender, lush green weed can be found on fallow land and fields until late October, as well as in many of our gardens. The plant is a rich source of potassium, magnesium and iron as well as vitamins A and C. An appropriate dose of vegetable protein is also included. Added to soups and sauces, chickweed tastes almost like peas. Just super healthy and delicious!
# 6 Pimpinelle
None of the weeds listed here can exceed the Pimpinelle in terms of vitamin C content. Because this is really a real vitamin bomb. Not for nothing, this weed is also called small herb. It has a strong blood purifying and expectorant effect and can often help with heartburn. Enjoy the delicate plant as a fresh spice in sauces, soups, salads, cottage cheese or as herbal butter.
# 7 Wild garlic
Unfortunately you can find this beautiful weed only from March to May. Then it is the right time to enjoy its spicy garlic taste. Delicious sauces, soups, pesto and herb butter with wild garlic should then be more often in the daily menu. Not only with taste scores the popular weed, but also with its content of important vitamins and minerals such as magnesium and vitamin C. Wild garlic also strengthens the immune system, has an antibacterial effect and brings the metabolism on the go.
Attention! Not to be confused with the poisonous lilies of the valley! Although their leaves look similar, lilies of the valley have no garlic smell like wild garlic.
# 8 Chickweed (French herb)
Another, even larger vitamin bomb among the weeds is the buttonwort also called French herb. Besides much vitamin C and A, the herb also contains phosphorus and magnesium as well as potassium and protein. You can eat all parts of the plant and prepare them to your whim. For example, as a spinach substitute in soups, sauces and salads.
# 9 sorrel
Until late November, you can harvest sorrel and prepare delicious. However, because of its high content of oxalic acid, it has a somewhat sour taste and therefore it is advisable to consume only the younger, tender leaves. Especially if you have a sensitive stomach, this would be very important. As a rich, natural source of iron and vitamin C, sorrel is especially recommended for skin diseases. It tastes great in stews and soups. But you can also eat it raw in the salad.
# 10 Gundermann
Aromatic tart in the taste Gundermann is suitable as the perfect spice in the kitchen, and indeed to all sorts of dishes. The good news is that you can harvest this weed spice almost all year round, even under the snow. Rich in silica, potassium and vitamin C, Gundermann has an analgesic and anti-inflammatory effect and stimulates the metabolism. Everything tastes great with this spice – soups, stews, casseroles and salads…
# 11 The White Goosefoot
This weed is also known as Ackermelde and occurs almost everywhere. In many countries of the Far East, the White Goosefoot is actually considered a valuable type of vegetable. And for a good reason, because the plant is not only very healthy, but also very tasty. Ackermelde is easy to prepare like spinach, but is even much richer in valuable vitamins and minerals. Young leaves and shoots are to be preferred. Because of the oxalic acid and saponins it contains, you should not overdo it with the consumption of this plant and enjoy only in moderation.
# 12 Knoblauchsrauke
Last but not least, there is another weed that can be counted among the alternative culinary herbs. You will find the plant mainly in hedges or shrubs in the garden or in the forest. Similar to wild garlic, this herb has a very specific smell of garlic and all its parts can be consumed quietly, even in its raw state. The seed pods are suitable for the preparation of mustard and the roots have a slight horseradish taste. And yes, garlic is just as healthy as any other weeds on this list!
Prepare healthy salads, soups and casseroles with these delightful weeds
How about a delicious herb butter with wild garlic?
Or with a spicy soup from nettles?
These can be refined with edible flowers and sour cream
Nettle as a pesto? Not a bad idea!
Pick fresh Pimpinelle leaves….
… and prepare them as pasta sauce
Chickweed in salad can be combined with feta and beetroot
And the white goosefoot makes perfect as a garnish or stew
Dandelion tastes stewed with almonds and garlic just delicious
Or do you prefer it raw in the salad?
Just let your gastronomic creativity run wild and enjoy these great”weeds”!