l

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.