Ground elder or goutweed is a widespread herb plant that can be found almost all year round and can be used as a wild vegetable not only in times of need.

The young leaves are harvested, preferably before flowering. Very young leaves are suitable raw for salads, while the older ones or those taken from already flowering plants should be cooked like spinach. Goutweed leaves taste like parsley. However, the older the leaves are, the more astringent they become and can have a laxative effect on sensitive people. However, goutweed also contains many important minerals and vitamins.

The most reliable way to distinguish it from similar plant species is to look at the stem, which is triangular: you can easily feel this by rolling it between two fingers.

• Edible Leaves
• Culinary Group Leaf vegetable Wild vegetable
• Taste aromatic
• Trivial Names Giersch, Gewöhnlicher Giersch, Dreiblatt, Geißfuß, Ziegenkraut, Schettele, Zaungiersch, Baumtropf, Wiesenholler, Wilder Holler, Heersch, Karnickelfutter, Wetscherlewetsch, Gysch, Härsch, Hinfuss, Geisfüssel, Geisfuss, Gere, Gerhardskraut, Gerisch, Kleiner wilder Engelwurz, Fearkenfaite, Nebensterke, Podagramskraut, Rutzitzke, Ground elder, Herb gerard, Bishop's weed, Goutweed, Gout wort, Snow-in-the-mountain, English masterwort, Wild masterwort, Égopode podagraire, Herbe aux goutteux, Podagraire, Petite angélique, Herbe de saint Gérard
• Size 55 cm
• Taxonomy Apiaceae (Umbellifers) Aegopodium podagraria
• Origin Eurasia: Europe, Skandinavia, Siberia (Map)
• Donated by Gaby Försterling 2018