Now is the Time for Wild Herbs!
Wild herbs such as nettles, dandelion, daisies, knautia, chickweed, watercress, ground ivy, goutweed, and gallant soldier are rich in nutrients. Some of these wild plants can contain four times more vitamin C and twice as much vitamin A as cultivated plants. However, proper identification is essential, as some wild herbs can be highly toxic. The most well-known example is wild garlic and its poisonous lookalike, lily of the valley.
For those with sensitive digestion, cooked wild herbs are a great option—whether in soups, sauces, pasta dishes, casseroles, or omelets. The possibilities are endless!
Recipe: Green Thursday Soup
The Nine-Herb Soup, also known as Green Thursday Soup, is a traditional dish. The choice of herbs is flexible, but according to tradition, nine different herbs should be used. Typical spring herbs such as watercress, bittercress, and young yarrow leaves are excellent choices. Popular additions include nettles, garlic mustard, goutweed, ground ivy, bedstraw, or plantain.
Ingredients
- Nine different wild herbs (as preferred)
- 1 medium onion
- 2 potatoes
- A splash of cream
- ½ liter vegetable broth
- Pepper, salt, nutmeg
Preparation
- Finely chop the herbs. Sauté half of them with the onions.
- Dice the potatoes finely and add them to the pot.
- Pour in the vegetable broth and let everything simmer for 15 minutes.
- Once the potatoes start to break down, add the remaining herbs.
- Stir in a splash of cream and season with pepper, salt, and nutmeg.
- If desired, mash the potatoes slightly for a creamier texture.
Shelf Life
- Best enjoyed fresh.
Usage
- A nutritious and traditional way to celebrate spring and Green Thursday!