wild herbs to eat

 

verdure – greens

Eating these greens in salads or in cooking is a great way to increase your chlorophyll intake. And since these plants are wild and collected by you they have added nutritional and taste value. The flavour of these plants are to die for! Delicious. Cut back on buying mass-produced salad greens from your supermarket and learn the art of selecting a variety of wild greens growing in places near your house. These are not weeds, they’re unrecognized health boosters. When you weed your garden keep some of them to eat in your salad, or mixed in with the cabbage. Get to know which ones to look out for. Never collect too many. Collect what you can eat that day. Fresh is best.

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Borage
Hop shoots
Wild celery
Sorrel
Sea kale
Wild carrot
Marsh thistle
Marsh samphire
Wild lettuce
Dandelion
Fat hen
Lamb’s lettuce
Stinging nettle
Rocket
Yarrow
Clover
Chickweed
Hawthorn leaf and flower
Plantain

erbe – herbs

These are stronger greens for enhancing foods like meats, fish, cheese and salads.

Wild garlic (ramsons)
Rosemary
Wild fennel
Marjoram/Oregano
Horseradish
Mint
Basil

futti di bosco – fruit berries and nuts

Bilberry
Raspberry
Elder flower and berry
Blackberry
Wild strawberry
Sweet chestnut
Crab apple
Hazelnut
Walnut
Beech nut

funghi fungi

Cep or penny bun
Chanterell
Wood blewit
Oyster mushroom
Morel
Beefsteak fungus
St George’s mushroom
Truffle
Judas ear mushroom

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