Search Results for Gathered
Wild garlic can be collected in the spring from March to the end of April in many places in the forest. There it grows as a dense, dark green carpet.
The leaves of the meadow sage are used like the common sage, but they are milder.
They taste is almost the same as blackberries, but a bit more sour than these. The fruits can be picked straight from the shrub, or can be processed to jam and dewberry liqueurs.
The field or meadow mushroom is spread around the world in temperate areas and likes to grow in fairy rings on meadows and fields.
The very firm, pleasant-smelling and astringent tasting fruits can be cooked and then juiced. For example, a jelly can be prepared from the juice.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
It is still a stubbornly held legend that the fruits of the rowanberry or mountain ash are poisonous. The small fruits are ideal for jam, mash, liqueur…
The unique taste compensates for the painstaking production of jelly and compote.
The numerous, tiny seeds are collected wildly in times of food scarcity, slightly roasted and ground into a flour from which a thin meal soup or porridge can be prepared.
Together with extracts of other flowers, violets form the basis of the violet liqueur “Parfait Amour”.
Finely chopped, creeping cinquefoil is suitable as a seasoning herb in salads or dried in herbal salt. In summer the fresh flowers can be used as edible decoration.
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
The bulbils are only about 5 mm in size and the onion is edible (stems and leaves are too tough) and taste like chives, often the taste is described similar to garlic and can replace it.
The green walnut is the unripe walnut fruit (J. regia) harvested before St John’s Day on 24 June which is processed into a delicacy.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.
Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.
All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.
Rosehips can be used to make fruit tea and Hagebuttenmark.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.
Blackthorn fruits are made into jam, jelly and compote.