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Herbs

This site will be updated with new eatable herbs and recipes

Click on the images to enlarge.


Acorn
Quercus robur


Stinging Nettle
Urtica urens


Blackberries

Rubus fruticosus


Stickyweed

Galium aparine


Dead-nettle
Lamium album


Common Chickweed
Stellaria media


Willow-herb

Empilobium angustifolium


Silverweed
Potentilla anserina


Leaves of Raspberry
Rubus idaeus


Elder flowers

Sambucus nigra

Hop
Humulus lupulus


Hawthorne

Crataegus monogyna


Hip

Rosa rugosa)


Shepherd´s-purse

Capsella bursa-pastoris


Garlic mustard
Alliaria petiolata


Garlic mustard
Alliaria petiolata


Dandelion

Taraxacum officinale


Geum

Geum rivale


Horse Radish
Armoracia rusticana


Yarrow
Achillea millefolium


ground-elder
Aegopodium podagraria


Sow Thistle
Sonchus oleracius


Daysy
Bellis perennis


Greater Plantain
plantago lanceolata


wild chervil
Anthriscus sylvestris


Parsnik

Pastinaca sativa


Roots of Parsnik
Pastinaca sativa


Apples

Malus sylvestris

   

Garlic mustard
The leaves, flowers and fruit are edible as food for humans, and are best when young. They have a mild flavour of both garlic and mustard, and are used in salads and pesto.

ground-elder
It is also known as herb gerard, bishop's weed, goutweed, and snow-in-the-mountain.

Greater Plantain
t is also called Common Plantain, particularly North America. Another one of its common names was "Soldier's Herb" for its use on the battlefield as a field dressing.

 

Recipes:

Elderberry flower was used in pancakes and to make a Elder flower syrup.
Syrup of 50 Elder flowers, 4 lemons, 2 kilo sugar, 4 spoonfull Citric acid and 20 dl water. Collect the flowers, slice the lemons, add sugar and citric acid and mix all with boiling water.(20 deci litr). Placed in a cool place for 4 days then on bottles (rinsed with hot water.)

For the soup we used: Stinging nettles, Garlic mustard, Wild parsnik, Wild carrots and potatoes.(bought)

A stew was made of Common chick weed, cut very fine with Garlic mustard plants, salt+ pepper. Stewed with butter 10 min. Add lemon juice before serving.

The "Meat balls" was made by: A lot of Ground-elder lightly stewed with Garlic mustard plants. When cooled add eggs and salt, pepper and spelt flour and formed into balls and fried in a pan.