This site will be updated with new eatable herbs and recipes
Click on the images to enlarge.
Leaves of Raspberry
Roots of Parsnik
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.
It is also known as herb gerard, bishop’s weed, goutweed, and snow-in-the-mountain.
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.
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.