Why choose wild vegetables: common wild vegetables and benefits

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.

Our table provides common wild vegetables and their health benefits, collection times, etc., but only for central Europe, or regions with similar climates.

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.

planteffectParts used and collection timeuse
dandelionFor the treatment of indigestion, loss of appetite and to promote bile flowLeaves: March-April, flowers: April-OctoberSalads, teas
daisyGood for diseases of the gastrointestinal tract and the respiratory tractLeaves, flowers: all year roundsalads
wild garlicFolk medicine in arteriosclerosis, hypertension, gastrointestinal disordersLeaves: March-April,onion : May-FebruaryWild garlic pesto, soups
woodruffFolk medicine for nervous restlessness, diseases of stomach, intestine, liver, bileYoung shoots: March-MayMaibowle
watercressIn liver and gall bladder problems, indigestion, loss of appetiteLeaves, young shoots: all year roundFresh salads, breads, herb vinegar
duckweedComparable in amino acid composition with soybean; high content of trace elementsWhole plant: all year roundSalads, duckweed puree
stinging nettleFor rheumatic complaints, gout , liver and gall diseaseLeaves: February-November, seeds: July-SeptemberSpinach stinging nettle, fresh juice, vegetable soups
yarrowStimulating metabolism; with gastric, intestinal and biliary disordersLeaves: March-May, flowers: June-OctoberSalads, spice
dead nettleHas a positive effect on urinary organs, skin and stomach; against menstrual problemsShoots: March-MaySalads, soup vegetables

Finally, however, before you add a wild vegetable to your recipe, it’s important to make sure it’s safe.

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