Herbs
This site will be updated with new eatable herbs and recipes
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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.