Wild herbs
Ground Elder
A lush, green plant that fully covers the ground of beds and forest with its leaves and white umbels. It shoots early and invites you to spring's first meals while its leaves are shiny. Then I think of it as a herb. Later more as a vegetable. Its young leaves can be steamed, blended in pestos, used as a substitute for spinach in wet dishes or as a green filling in pies and dumplings. The stems are particularly delicious for chimichurri, I think.
Find it in nature
Gardens, forest edges and shaded areas with moist soil
Hele Danmark
Very common in gardens, parks and forest edges throughout the country
Recipes with Ground Elder
Spring salad with smoked fish
From early spring you can make fantastic salads.
Ground elder "on toast"
Ground elder can be picked in large quantities from April and can be found right up until frost. The more light green, the more mild and delicious it is in flavour.
Fried, glazed carrots with ground elder
This dish can be made almost year-round, as ground elder shoots are available most of the year. Sea buckthorn is best picked in September.
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