Search Results for gathered

Common dogwood: Cornus sanguinea
28 Sep 2017

The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.

Wild garlic: Allium vineale
10 Aug 2018

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.

Common medlar: Mespilus germanica
26 Oct 2017

The unique taste compensates for the painstaking production of jelly and compote.

Rowanberry: Sorbus aucuparia
11 Oct 2017

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…

Green Walnut: Juglans regia
04 Oct 2018

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.

Black locust-Flowers: Robinia pseudoacacia
04 Jun 2018

The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.

Greater burdock: Arctium lappa
04 Apr 2019

The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.

Wild Garlic: Allium ursinum
02 Jun 2017

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.

European dewberry: Rubus caesius
14 Sep 2017

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.

Blackthorn: Prunus spinosa
21 Nov 2021

Blackthorn fruits are made into jam, jelly and compote.

Common Daisy: Bellis perennis
12 May 2020

Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.

Common self-heal: Prunella vulgaris
11 Mar 2019

The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.

Field mushroom: Agaricus campestris
15 Sep 2017

The field or meadow mushroom is spread around the world in temperate areas and likes to grow in fairy rings on meadows and fields.

Sweet violet: Viola odorata
02 Apr 2018

Together with extracts of other flowers, violets form the basis of the violet liqueur “Parfait Amour”.

Dog Rose (Rosehip): Rosa canina
28 Oct 2020

Rosehips can be used to make fruit tea and Hagebuttenmark.

Crowfoot-grass: Dactyloctenium aegyptium
01 Mar 2018

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.

Meadow sage: Salvia pratensis
11 Jul 2017

The leaves of the meadow sage are used like the common sage, but they are milder.

Maule’s quince: Chaenomeles japonica
26 Sep 2017

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.

Red clover: Trifolium pratense
13 Jul 2020

All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.

Creeping cinquefoil: Potentilla reptans
08 May 2018

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.

Prickly wild rose (rose hips): Rosa acicularis
26 Jan 2021

North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.

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