You can find them on meadows and fields, even in the forest grow wild plants. Most people pass by carelessly without knowing that they can be used in many ways.
They almost do not stand up when they are exploring nature. They are part of the whole, they are part of it, but we would miss them if they were suddenly gone. Many love it; others know that wild plants are more than just pretty flowers. Take a look at the next walk and discover how many different wild plants there are on a simple meadow. Many people know you for sure, some of you may even decide. But do you know that you can eat many of them? That these are tasty, nutritious, healthy and completely free?
Know wild plants (learn)
The definition of wild plants is simple: they are wild, non-human plants that are the result of ongoing evolutionary adaptation to environmental conditions. In good German: Man has nothing to do with it. Peonies are another wild kind of plants. many people love it and plant peonies into their garden. So, if you one of them, you also need to know how to cut peonies.
For you to use wild plants safely, it is essential that you know what you are collecting! This is similar to mushrooming: Those you do not know should be left standing. The danger of poisoning is not to be underestimated in both cases. So that the knowledge about wild plants is not already finished with dandelion and stinging nettle, each newcomer is recommended to acquire appropriate knowledge. This can be done through a book of identification, alternatively, in many cities and communities also courses, for example, offered at the community college, where you learn to determine herbs and wild plants.
Tips on wild plants
- Only collect wild plants that you know 100% and are not confused with similar-looking plants.
- It can be collected everywhere, but you should avoid certain places. Right next to roads, it is already unfavorable for the exhaust gases alone. Unless you know that spraying in the area, you should also refrain from collecting.
- It is best to bring a basket to collect so that the wild plants get air. Also, a cloth bag is suitable. Never put the plants in a plastic bag, which can not only cause the loss of aroma but also cause mold.
- Once you are at home, you should immediately process or dry the wild plants. So also the aroma contained in them comes out very well.
Attention: The collection of plants in nature is available to everyone in a “local custom.” This means that you can collect wild plants for your use in the amount of a bouquet. A collection for commercial purposes or in large quantities is not allowed without permission. By the way, this is to be read in the nature protection law.
Use wild plants in the kitchen
From wild plants can be produced much. Not just tinctures and calves. Especially in the kitchen, you can use them in many ways. A few examples complacent?
- Spices and herbs can not only be dried and then used to flavor dishes, but you can also put them in, for example in oil, and even make syrups.
- Probably tastier than any purchased product is wild plants from which you can make tea.
- Of course, you can also eat wild plants raw by merely preparing them for a salad.
- Many berries and fruits can be further processed into jams.
- Even the production of wildflower honey is possible.
And to give you a brief overview of what you can make from which wild plants, here is a short list:
- Tea (flowers and leaves): raspberries, elderberry, dandelion, St. John’s wort, daisies, chamomile, rosehip, nettle, mint, sage
- Jam: strawberries, raspberries, blackberries, blueberries, elderberries
- Wildflower honey: linden, acacia, sweet chestnut, thyme, clover, lavender, sunflower
- Salad: dandelion, daisies, sorrel, thistle, wild garlic, stinging nettle, greed, spoonbill, yarrow, ribwort, willowherb, lemon balm
- Vegetables: chervil, nettle, arrowhead, evening primrose, big burdock, field mustard
- Spice: Bärwurz, Engelwurz, Gundermann, Spoonwort, Süßdolde, Großer Wiesenknopf
If wild plants are dried, you can use them for up to two years, as well as when you put them in oil. With jams, the shelf life – thanks to the sugar – can even be much higher.