Edible wild herbs determine: list with 20 herbs

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Edible wild herbs determine: list with 20 herbs: herbs

Culinary treasures are waiting for us not only in the supermarket or in the local garden. Even the "wild" mother nature has a lot to contribute. How about some dandelion leaves or daisies in a salad? Those who know well about wild herbs can enrich their diet. But which species may land on our plate when? And how are they clearly recognizable?

Wild herbs from A to J

charlock (Sinapis arvensis)

Ackersenf - Sinapis arvensis

This wild mustard variety brings lightness. Well dosed, it enriches many dishes.
  • about 60 cm high, hairy stems, yellow flowers
  • grows in gardens, on rubbish dumps and on fields
  • are harvested leaves and immature seed pods
  • cooked and raw edible
  • contains spicy mustard oil
  • Harvest time is May to October
Note: The Ackersenf can easily be confused with rapeseed. Since rape is also edible, the confusion is not dangerous.
acanthus (Akanthus)

Bear Claw - Acanthus

Although the bear claw exudes an unpleasant odor, all plant parts are tasty. Fortunately, this green delicacy is common in nature.
  • reaches stature heights of up to 1.5 m
  • the large and rough hairy leaves resemble animal feet
  • white umbellifers
  • Locations: meadows, roadsides, sparse forests and gardens
  • Collection time starts in spring
  • from autumn the root can be harvested
  • not all species are suitable for consumption
  • Meadow Bear Claw is edible
  • Attention likelihood of confusion: Giant Bear Claw / Hercules Shrub (Heracleum) is poisonous and not edible!
Note: The sap can interact with the sun to cause contact allergies.
wild garlic (Allium ursinum)

Mugwort - Artemisia vulgaris

This weed is quite unimpressive in appearance. His aroma is all the more impressive. As a herb and spice it has been known in this country for a long time.
  • Leaves are pinnate and lancet-shaped
  • gray-green flowers are arranged to a grape
  • grows along the wayside, under bushes and riverside
  • fresh or dried edible
  • green parts can be collected from July to August
  • the edible roots will be dug up in September
Note: Mugwort leaves can be preserved by drying.
barberry (Berberis)


In the Middle East, the berries of the barberry are an integral part of the local cuisine. But this plant also thrives here. Often it is known under the name of Sauerdorn.
  • the mini berries are dark red and oblong
  • Berries are suitable for jam and syrup
  • often grows in gardens and parks
  • the shrub is also found in the mountains
  • In autumn the fruits are ripe for picking
  • Berries can be dried
Note: Only the fruits are edible. The rest of the plant is poisonous.
Plantain (Plantago major)


The plantain is an edible weed just like its relative ribwort. Its leaves are a good spinach set.
  • broad and oval leaves, smooth edges
  • tawny, spike-like flowers
  • Leaves are prepared like spinach
  • also edible raw in salads
  • young stems are cooked like asparagus
  • dry seeds as Mueslizutat
  • dry leaves are prepared as tea
  • from October to April the root can be harvested
stinging nettle (Urtica)

Nettle - Urtica

Even a light touch with the leaves of nettles is enough to cause an unpleasant itching. For this reason, the nettle is shunned by many. That's too bad, because this edible herb has some valuable ingredients to offer.
  • Utility and medicinal plant
  • can be more than 1 m high
  • green, jagged and underneath hairy leaves
  • inconspicuous flowers
  • Harvest starts in spring
  • Plant is raw and processed edible
  • Leaves are spinach-like
  • Tea infusion has a purifying effect on the blood
Note: The direct raw consumption is not recommended. Only rolling over the leaves with a rolling pin releases the nettle poison. After that, the leaves can be eaten raw.
daisy (Bellis perennis)

ground ivy

If you want to give your food a pleasant spice, then the Wildkraut Gundermann is just right. With the harsh taste of the herb provides many bitterness that support our body health.
  • long, four-edged stems
  • heart-shaped leaves
  • blue-violet flowers
  • grows in gardens, on meadows and pastures and in damp deciduous forests
  • Leaves are edible like vegetables
  • Flowers taste sweet
  • Harvest time is March to November

Wild herbs from K to W

Garlic mustard (Alliaria petiolata)

Garlic Hawk - Alliaria petiolata

Garlic mustard is one of the first herbs of the year and one of the tastiest. It smells and tastes of garlic. Nevertheless, after eating garlic mustard no unpleasant breath smell follows.
  • gets 50 to 100 cm high
  • white flowers, 5-6 cm tall
  • grows in partial shade
  • at forest edges and under bushes
  • All plant parts are edible
  • From April to June the leaves are picked
  • From May inflorescences and seed pods can be used
  • Roots can be harvested in spring and autumn
dandelion (Taraxacum)

Evening primrose - Oenothera

The evening primrose is versatile in the kitchen and very tasty.
  • can be up to 2 m high
  • numerous yellow flowers that open in the dark
  • is easy to recognize in the budded state
  • Edible are all plant parts
  • Blossoms and buds raw in the salad
  • Leaves are eaten like spinach
  • Seeds and roots can also be prepared in a variety of ways
sorrel (Rumex acetosa)

Sorrel - Rumex acetosa

You can buy it in health food stores, grow your own or just collect in the wild.
  • reaches 1 m height
  • has smooth, dark green to red-green leaves
  • Panicle with reddish-brown, inconspicuous flowers
  • gives spice to dishes
  • is also appreciated by gourmet chefs
  • young, green leaves taste raw or cooked
  • suitable for vegan spreads
  • Flower buds and seeds are also edible
  • Location: Meadows, embankments, roadsides and gardens
Note: People with kidney problems and rheumatism should not eat sorrel. Because of the oxalic acid, it should also not be consumed regularly.
yarrow (Achillea)

Chickweed - Stellaria media

This "weed" not only tastes good as a salad base. It also has far more valuable nutrients than, for example, lettuce. Thanks to the mild taste, it also affects children.
  • 10 to 40 cm high
  • small, white flowers
  • can be harvested all year round
  • Leaves, buds, flowers and seeds are edible
  • Locations: Arable land, roadsides and gardens
  • suitable for green smoothies
Note: There is a risk of confusion with the slightly poisonous Ackergauchheil.
woodruff (Galium odoratum)

Woodruff - Galium odoratum

In our forests, the weed is waiting with the ever-popular flavor.
  • Height: 5 to 50 cm
  • small, white flowers
  • long, narrow leaves are arranged in so-called whorls
  • Leaves, shoots and flowers are usable
  • Location: shady forests
  • Harvest months are March to July
Note: The picked weed should first dry, because only then develops the unmistakable Waldmeisteraroma.
White goosefoot (Chenopodium album)

White Goosefoot - Chenopodium album

Its mineral and vitamin content surpasses many cultivated vegetables. Often it is also referred to as a report or Ackermelde.
  • depending on the site conditions, it becomes 5 cm 3 m high
  • greenish, inconspicuous flowers
  • Leaves reminiscent of goose feet
  • Plant is floured
  • can be found on fields and along roadsides
  • often in gardens
  • From April, young shoots enrich salads
  • also as an ingredient in green smoothies
  • Inflorescences and buds are good substitutes for broccoli
  • Sprouts can be grown from seeds
Note: Soak seeds overnight so that saponins can then be rinsed off and removed.
Meadowfoam (Cardamine pratensis)

Meadowfoam - Cardamine pratensis

The meadowfoam herb is refreshing and filling at the same time.
  • also known as meadow cress
  • gets about 15 to 40 inches high
  • Leaves form a rosette
  • Grape with small, white to purple flowers
  • The delicate leaves, flowers and shoots taste like mustard
  • suitable for salads and soups
  • dried flowers as tea
  • from April to May
  • on wet meadows and alluvial forests
Note: Meadowfoam should only be consumed in small amounts, otherwise it may irritate the stomach lining.
Wild carrot (Daucus carota subsp. Carota)

wild carrot - carrot - Daucus carota

The original species of carrot cultivated today is still growing in the wild, but it is barely on our diet. This is less due to their taste, much more discourages the elaborate digging.
  • 40 to 80 cm high
  • Leaves and flowers exude typical carrot smell
  • white umbellifers are black in the middle
  • Field and meadow borders are preferred locations
  • Root harvesting takes place in late summer
Note: There is a risk of confusion with other Umbelliferae that are poisonous, such as hemlock. The carrot-like odor is an important distinguishing criterion.

Video Board: 5 Medicinal Plants And Herbs You Can Find In Your Yard.

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