In many parts of the world, wild vegetables are more popular than vegetables like broccoli.
Why? This is because wild vegetables are more natural and contain even more trace elements than ordinary vegetables.
Wild vegetables offer many advantages
In comparison to cultivated vegetables, wild vegetables grow without the addition of fertilizer or pesticides. In addition, wild vegetables contain many times more vitamins and minerals and have a spicier and more aromatic taste than cultivated plants.
The aromatic and bitter substances contained and the essential oils have a positive effect on human metabolism: wild vegetables promote digestion, purify the blood and drain water.
Quality of wild vegetables
The quality of wild vegetables depends on the collection location, so wild vegetable lovers should avoid busy roads, dog walks or inner-city parks.
An important prerequisite for the collection of wild vegetables is perfect identification of the species so that they are not confused with poisonous plants. Many plant connoisseurs, therefore, offer organized collector tours.
Since the untreated plants can nevertheless be exposed to environmental pollutants, they must be thoroughly washed before consumption. Wild vegetables can be used raw or cooked in the kitchen. The leaves of wild vegetables are ideal for salads or as a vegetable inlay. The flowers of many wild plants can also be used to garnish salads and soups.
Wild vegetables collection calendar
This table provides information on common wild vegetables and their health benefits, collection times, etc., but only in central Europe or regions with similar climates.
|plant||effect||Parts used and collection time||use|
|dandelion||For the treatment of indigestion, loss of appetite and to promote bile flow||Leaves: March-April, flowers: April-October||Salads, teas|
|daisy||Good for diseases of the gastrointestinal tract and the respiratory tract||Leaves, flowers: all year round||salads|
|wild garlic||Folk medicine in arteriosclerosis, hypertension, gastrointestinal disorders||Leaves: March-April,onion : May-February||Wild garlic pesto, soups|
|woodruff||Folk medicine for nervous restlessness, diseases of stomach, intestine, liver, bile||Young shoots: March-May||Maibowle|
|watercress||In liver and gall bladder problems, indigestion, loss of appetite||Leaves, young shoots: all year round||Fresh salads, breads, herb vinegar|
|duckweed||Comparable in amino acid composition with soybean; high content of trace elements||Whole plant: all year round||Salads, duckweed puree|
|stinging nettle||For rheumatic complaints, gout , liver and gall disease||Leaves: February-November, seeds: July-September||Spinach stinging nettle, fresh juice, vegetable soups|
|yarrow||Stimulating metabolism; with gastric, intestinal and biliary disorders||Leaves: March-May, flowers: June-October||Salads, spice|
|dead nettle||Has a positive effect on urinary organs, skin and stomach; against menstrual problems||Shoots: March-May||Salads, soup vegetables|
Finally, however, before you add a wild vegetable to your recipe, it’s important to make sure it’s safe.