Wild Herbs, The Natural Pharmacy

When the days get longer again, the sun shines more often and you can already smell and see spring, the time has come for the first wild herbs.Not only wild garlic, but also daisies can already be found and with every new sunny day there are more plants waking up from hibernation.

Now is the best time to take a closer look at their positive qualities. In the following article you will find out which wild herbs are edible and what benefits they have for our health.

All-round Talent Wild Garlic

From mid-March onwards, the first light green leaves of wild garlic sprout everywhere in floodplain and deciduous forests.Everything about the plant is edible, from the bulb to the flowers and even the seeds, which are used in the kitchen in autumn.Their intense, spicy garlic flavor makes them ideal for butter, quark and sauces. The flowers make a good visual impression in a salad, the buds can be marinated like capers and the onions can also be processed like pearl onions.

But that's not all that wild garlic can do. It is indispensable in the natural pharmacy. It purifies the blood, has an antibacterial effect and has enough vitamins and minerals to sustainably strengthen the immune system.It owes its name to a belief of the ancient Germanic peoples. It used to be thought that bears eat the plant to regain their strength after hibernation.

However, caution is advised when collecting. The wild garlic leaves should only be harvested in early spring, preferably before May and always individually.The reason for this are two poisonous plants, of which only the arum sprouts at the same time. The arum prefers the same conditions as wild garlic and likes to grow in the middle of a wild garlic field. Therefore, only cut off individual leaves so that you can see what you are harvesting.

The other plant is lily of the valley. Their young leaves look very similar to those of wild garlic. Many poisonings have already occurred this way. But since the lily of the valley fortunately only grows at the end of April, when the wild garlic has already developed flowers, a mix-up before then is almost impossible.

Wild garlic is characterized by its intense smell and lanceolate leaves. The leaf veins run parallel to the stem. Its flowers are white and resemble those of garlic.The reason for this are two poisonous plants, of which only the arum sprouts at the same time. The arum prefers the same conditions as wild garlic and likes to grow in the middle of a wild garlic field. Therefore, only cut off individual leaves so that you can see what you are harvesting.

The other plant is lily of the valley. Their young leaves look very similar to those of wild garlic. Many poisonings have already occurred this way. But since the lily of the valley fortunately only grows at the end of April, when the wild garlic has already developed flowers, a mix-up before then is almost impossible.

Wild garlic is characterized by its intense smell and lanceolate leaves. The leaf veins run parallel to the stem. Its flowers are white and resemble those of garlic.

The Daisy

Everyone knows this plant, but unfortunately very few people are aware of its healthy properties.

The daisy has an incredible number of important ingredients. Among other things, vitamin C, vitamin K, inulin, calcium, iron, magnesium and potassium. They also contain saponins, essential oils, flavonoids, tannins, bitter substances and mucilage. Its vitamin C content is 7 times higher than that of lettuce.

Leaves and flowers can be eaten in salads, drunk in tea or simply added to smoothies. The taste of the flowers is slightly nutty and the leaves taste sour and fresh.

The saponins contained in daisies loosen cough mucus and make it easier to cough up. Tannins and bitter substances stimulate digestion and have an anti-inflammatory effect. Mucilage protects the mouth and throat as well as the stomach and intestinal mucosa.

Similar to marigolds, arnica or chamomile, the daisy is said to have a calming, anti-inflammatory and even pain-relieving effect.The little powerhouse can be found everywhere in meadows in parks or forests.Leaves and flowers can be eaten in salads, drunk in tea or simply added to smoothies. The taste of the flowers is slightly nutty and the leaves taste sour and fresh.

The saponins contained in daisies loosen cough mucus and make it easier to cough up. Tannins and bitter substances stimulate digestion and have an anti-inflammatory effect. Mucilage protects the mouth and throat as well as the stomach and intestinal mucosa.Similar to marigolds, arnica or chamomile, the daisy is said to have a calming, anti-inflammatory and even pain-relieving effect.

The little powerhouse can be found everywhere in meadows in parks or forests.

The Nettle

There is hardly anyone who has not yet felt the effects of nettle. It grows along roadsides and in meadows and is unfortunately often viewed as a weed.The nettle really deserves to get more attention. Their vitamin C content is an incredible 12 times higher than that of citrus fruits. The seeds contain protein and are often used by athletes as an additional source of protein. Stinging nettle also contains lots of iron and calcium.

Their area of ​​application is quite diverse. Rinsing with cold nettle tea helps with hair loss, and it is also very effective for acne and skin problems. Warm nettle tea helps with cystitis and has a diuretic effect. It flushes bacteria and pathogens out of the kidneys.

You should always harvest nettles with gloves and roll them with a rolling pin before eating. This way you destroy the stinging hairs on the underside of the leaves and don't run the risk of “burning” your tongue.

The leaves of the plant are suitable for salads, soups and as a substitute for spinach. The seeds taste nutty and add that certain something as a topping to salads.

In medicine, nettles are used as a treatment for gout and rheumatism.

Superfood Watercress

As the name suggests, this medicinal plant loves wet feet. In Europe it prefers to grow in clear flowing waters such as streams and small rivers.Cress is used as a seasoning and medicinal plant and combines health with suitability for the kitchen. The mustard oils give it a similar taste to field mustard. Cultivated, the plant has been used as a medicine for over 100 years, although the wild version is even richer in nutrients.

Watercress is generally one of the best sources of vitamins and minerals, containing high levels of vitamins C, A, B1, B2, B6, D, E and K as well as the minerals iodine, iron, potassium and calcium as well as folic acid, zinc and niacin.

Thanks to its spicy taste, watercress enhances the culinary value of dishes such as quark or cream cheese, herb dips and sauces and also gives salads an extra kick.

Greedy – annoying And Useful

The last in the group of misunderstood wild herbs is the gooseberry. This plant is very invasive and likes to grow in shady places. There it spreads rapidly and takes nutrients from other plants.In terms of content, however, the greedweed is a true miracle and it is unfortunately a shame that many people see it as a weed.

Anyone who has to deal with a groundweed invasion in the garden is, despite everything, not to be envied. The only way to get rid of this plant is to meticulously dig out every little root remnant. A tiny piece is enough and you will have the same problem again next year. However, instead of pulling it out, it is often enough to contain it with root barriers.

Its taste is reminiscent of parsley and so it can be used universally in the kitchen.The vitamin C content of ground weed can be compared to that of nettle and it is not short on healthy ingredients either. Potassium, iron and copper are just some of the minerals that can be found in Giersch. It also contains calcium, magnesium and vitamin A.

It is recognizable by its tripartite leaves. The number 3 is obviously the program for Giersch, because the petioles always grow in groups of three around a triangular stem.

Wonderful Wild Herbs

In general, wild herbs always have a significantly higher content of vitamins and minerals than their cultivated counterparts. They are healthier and you don't have to grow them. Nature has taken precautions and has a whole range of medicinal herbs ready for us.With a little experience, you can easily collect the ingredients for a tasty salad or a healthy herbal tea from the forest or meadow.

Unfortunately, old knowledge is easily lost and so it is worth occasionally following in the footsteps of old herbalists like Hildegard von Bingen and giving nature the chance it deserves. Even in ancient times, people knew that there was an herb that could be used to combat every disease. More Similar Articles ....