I call it: the usual unknown because basically everybody around here has in their backyards but very few know its name, and even less its wonderful properties.

Lapsana or Lassana Communis is one of the easiest weed to identify even at early stage of growth. The first two leaves are tennis racket shaped. Those remain different in shape and size firm all other leaves that follow.

From the third one onward leaves have a more pointed leaf blade with wavy margins. Often the plant grows in big quantities and can be difficult to spot the individual basal rosette. Those leaves are the most tender and appetibile.

Nipplewort leaves are green, thin, delicate and velvety to the touch. At some point a flower stem emerges from the center of the rosette with leaves round and hollow. Lastly small flower buds appear at the top developing in yellow flowers around June.

The basal rosette and the young tender central stalk are harvested before flowers appear because it quickly become bitter.

Nipplewort leaves and the young stalk (nipsparagus) can be mildly to strong bitter depending how young the plant is and the rate of growth. It usually grows very fast which is good because bitter constituents take time to form, and in general the earlier in the season the milder the taste.

Raw Nipplewort are great mixed in any kind of salad but also in sandwiches, pesto and salsas. Boiling them will further reduce bitterness.

What nipplewort is good for?

Traditionally Nipplewort was juiced (before flowering) and consumed fresh to stimulate the urinary tract in case of urinary infection or nephritis (kidney infection). It acts in a physiologically without stressing or alternating the normal function of bladder and kidneys [1].

It is a cold and balancing plant meaning that it is very useful in case of external or internal inflammation and when a balancing effect is needed.

The plant is also traditionally known for its emollient and anti-inflammatory action which explains its use in mastitis (breast infection during lactation) and external wounds.

But how to eat Nipplewort?

The fine taste makes this plant extremely versatile. Every recipe including greens like spinach, chicory, nettle or dandelion can successfully be substituted with nipplewort. Here today I would like to present a recipe to make a vegetarian pasta dish, full in flavor and in nutrients.

150 g of nipplewort

300 g of spaghetti

Extra virgin olive oil

1 clove of garlic

Fresh chilly pepper

40 g pine seeds

Salt

Wash, boil, squeeze and chop finely the greens. In a pot let fry for few minutes the garlic clove that is then toning to be removed. Add the chopped chili pepper, the pine seeds and nipplewort. Let stir-fry for 5 to ten minutes. Then add the “al dente” cooked spaghetti and whisk well. Enjoy the taste of nature!

The second recipe is also very easy and can be prepared for brunch or as a tasty appetizer. I read this recipe in a very popular book for wild foragers written by John Kallas and I simply had to try! And it was delicious.

Poached Egg on Nipplewort (serves 4 people)

• 1 red onion
• 200 g of nipplewort
• 4 slices of bread
• 4 eggs
• Salt
• Pepper

I invite you to write me for comments and/or questions here or on my Facebook page “traditional herbalism Denmark”. You can also follow me on Instagram on “the herbal geek” for more wild food and herbal medicine recipes and stories.

Green blessing,

Beatrice

[1] Edible Wild Plants, John Kallas PhD, Gibbs and Smith editor, 2010.

Would you ever immagine that funny shaped weed growing on your road side to be a potent medicine and a delicious spice?

Sometimes I still get amazed by how mother nature has chosen to place whatever we need right outside our front door. Food, medicine, or even love and happiness are very often just overseen by the way we are used to perceive the world around us.

In a more attentive world a weed would be a lot more than a weed: it would be food; it would be medicine; it would be a blessing for your and your family.

Maybe we have forgotten how to leave in harmony with Nature; in harmony with our selves and the others? Why using precious planet resources when sometimes the answer is already there? Do I always need a pill or is there a more sustainable and definitely better way to take care of my self?

Forgive the rhetoric this week, but in this time of climate change awareness and new political directions, I have given it more than a thought and my answer is: the beginning of change is in people minds. It is in the way they dress and eat; they talk and act; in the way they raise their kids.

You want to teach my kids respect and gratitude for Nature, also by teaching them the great power of plants and how to use them effectively for their health.

This one in particular is unknown to the most, but it was once a very popular herb for food and medicine. Want to know more? Let’s find out the secret power of Shepherd’s purse alias Capsella Bursa-Pastoris. Recipes are as always in the end…

The little plant usually grows in wild fields and across the road. It is definitely not a picky plant when we get to soils and weather conditions, even though it usually prefer colder climates which makes Denmark, the perfect place for harvesting Shepherd purse.

The young plant develops in a rosette very similar to dandelion or chicory but the flower will quickly makes wrong identification impossible.

The plant is indeed known for its peculiar aspect. The small white flowers are quickly replaced by small seed “bags” that are heart shaped, and that resemble those bags English shepherds used to have.

This surprising weed has been used for centuries as a tincture for treating menstrual cramps and irregularities. It was once the first line plant for after birth hemorrhages.

It is a extremely potent plant and strong medicinal preparation like alcohol infusion (tincture) should be used carefully. This is because the plant is a very strong astringent which makes it extremely useful in case of bleeding (interna or external) but also dangerous in case you have a heart condition.

However the plant can be eaten safely since the compounds present in the eatable parts are very safe.

But how to eat shepherd purse?

The most delicious part is the basal rosette, which is also the most nutritious in vitamins and minerals. The basal leaves can be eaten both raw and cooked and are a nice addition to strir-fried vegetables and stuffing. The seeds and the flowers can be also eaten in moderation to give a spicy twist to dishes.

Capsella Bursa-pastors belongs to the Cruciferae family, meaning cabbage family. With them has in common the pungent taste which is especially present in the mature seed, that has turned into brown color.

Flowers can be eaten as snacks if founded during a field trip to boost energy or can be added into salad to give some spicing. However I personally find them too fibrous to eat raw.

Medicinally it is one of the best herbs to stop hemorrhaging and has a prominent place in the first-aid kits of many midwives. It’s high concentration of tannin, tyramine, and other amines are what make it such an excellent remedy for excessive bleeding after childbirth.

Studies have confirmed that shepherd’s purse is high in oxytocin, a uterine contractor and its efficacy for excessive menstrual flow. [1] Either by itself or combined with yarrow and taken frequently throughout the day, it will arrest heavy bleeding. Taken several days before the onset of the period, it will lessen the flow considerably.

Shepherd purse is best when used fresh, so if you are lucky enough to have a wild patch growing near you, encourage its growth by letting it go to seeding.

Finding recipes for Shepherd purse has not been easy because it is a nice addition to many dishes, from Meat stuffing to salads and broths but it is almost never the main ingredient of a recipe because of its spiciness. However I would like to share with you today this very old recipe of infused wine, that can be used, according to this source, as a tonic, in cocktails, in salad dressing and to give extra flavor when wine steaming.

Shepherd purse aromatic wine

• 1 l of white wine
• 100-150 g of recently dried shepherd purse (areal parts)

Let macerate the plant in the wine for 80 days the chopped herb in the wine. Mix frequently during this period and in the end, filtrate though a cheesecloth.

The other recipe is a blended tea for heavy periods. The author is very well-know American herbalist, Rosemary Gladstar which is a real expert in women wellness.

Menstrual flow normalizer tea blend

• 2 parts nettle
• 1 part shepherd purse leaf and flower (best fresh)
• 1/2 part yarrow lead and flower

Use 4 to 6 Tbs of herbs per 200 ml of boiling water. Cover during infusion and let infuse for 20 min. Take few times a day at least 3 days before expected period and during.

Hope you like this week’s wild plant and that you will enjoy the recipes. For questions and comments, I invite you to join our community “traditional herbalism Denmark” on Facebook or to follow my Instagram channel “the herbal geek”. Of course you are also welcome to leave a message here.

Green blessing,

Beatrice

Spring brings with it a multitude of foraging goods.

Among them, we find Dead Nettle, a family of plants that look like nettle but do not sting.

Some know about their edibility but not many know that it is a real woman ally, that helps with womb imbalances and menstrual pain.

Come meet the most common varieties of Dead Nettle alias Lamium (genus) that are probably blooming right now just around the corner and learn how to eat it and use it effectively.

As always, for recipes, just scroll down…

Lamium Purpureum

The first dead nettle specie that appeared in my backyard in the end of winter is also the most common in Europe. When it starts sprouding, it looks like early stage nettle but it is very small compared to it.

It is 10-20 cm tall, with opposite leaves and hairy stems. It has violet flowers that are clustered in axillary groups.

Lamium Purpureum, so it is called, is not only a gift to us but it is also one of the most attractive and delicious flowers for bees. Because of its sweet smell and flavor, bees simply love it. And I do too.

It is an almost forgotten wild food but, as many other spring greens, it is packed with amazing nutrients. It usually grows in huge patches and it is largely available throughout the seasons.

Lamium purpureum contains a big amount of mucilage, tannins, saponins and potassium. Therefore, it ranks in the top 10 of spring detox greens because of its ability of increase urine elimination and toxins excretion.

Lamium Ambum

Another amazing member of this family is Lamium Album. This wild green is highly available in Denmark and it has a long history as folk medical remedy.

Lamium Album or White Lady is as big as nettle and very similar to it, but it has axillary white flowers that help with the identification, and of course it does not sting.

Lamium Album like all other plants in this genus is a bees favorite and its pleasant taste makes it very attractive for most palates.

The medicinal action of this specie is contained, as the other species in this genus, in the leaves and was used in the past to help reestablish mothers womb’s balance and to regulate menstruation.

Its action is explained in its capability of acting on womb contractility and regulating the contraction-relax phases of the latter [1].

In Denmark, beside its use in the women menses, it was also used for cough and bronchitis, to relieve symptoms and help elimination of catarrh [2].

Lamium Galeobdolon, Maculatum and Amplexicaule

Beside these two species, many others are drawing the attention of herbalists, foragers and plant lovers.

In particular Lamium Galeobdolon, which is very similar to the album in terms of size and properties but has yellow flowers and the more exotic specie of Lamium Maculatum, which is taller and has peculiarly patterned violet flowers that make this plant outstandingly beautiful.

Since it is very common on danish coasts, I would also like to mention Lamium Amplexicaule, the creeping version of this genus, that is often mis-identified with lamium purpureum. This specie, also called henbit, has purple flowers just like lamium purpureum but the leaves are rounded in this case and the upper leaves grasp the stem with no petioles.

It is an herbal stimulant, and all the areal parts can be eaten.

If you want to know more about how to recognize and use wild plants, I will soon arrange herbal walks and foraging sessions in the greater Copenhagen area. To stay updated and not miss the events, I suggest you to follow my Instagram page “the herbal geek” or on Facebook “Traditional Herbalism Denmark”.

Culinary uses and recipes

But now, the recipes. As every week, I will make sure my favorite recipes containing Dead Nettle, reach you.

Dead Nettle is awesome for stir fried vegetables, pestos and stuffing. It does not have a bitter or strong flavor and therefore it can be easily adapted to most recipes.

Any type of Lamium can be used for these recipes.

I have used Lamium Purpureum ad album because they are largely available in my area. here today I would like to share the Quiche of spinach and dead nettle (serves 4).

• 200 g of dead nettle
• 200 g of spinach
• 250 g of ricotta cheese
• 1 egg
• Parmesan to taste
• 2 Tbs of extra virgin olive oil
• salt
• pepper
• muscat nut
• 1 pack of butter dough

Clean the vegetables, and boil them together for 5-6 min. Then dry them and gently fry them in 2 tbs of oil. In a bowl mix the egg, the ricotta cheese, the Parmesan, salt, pepper and muscat nut. Then add the coarsely copped greens. place the mix in the butter dough and then garnish with some more Parmesan. leave it in a preheated oven at 180 ⁰C for 25-30 min.

The second recipe is very quick and easy to prepare. it is a Dead nettle omelet (serves 2).

• 2 large handfuls of dead nettle
• 2 eggs
• Emmentaler cheese
• 80 g of bread crumbs
• extra virgin olive oil
• salt
• pepper

Beat the eggs and add dead nettle that has been boiled, squeezed and chopped in advance. Add the crumbles, the cheese, salt and pepper. Fry in a pan with 2 spoons of oil until done.

I invite you to try them at home and let me know what you think in the comment section.

Until next time, green blessings,

Beatrice

Who said that you need to be big to be strong?

Or that size means everything when we get to being powerful…

Sometimes it is your personality, your character, your energy and passion all you need to shine in this world.

TodayI want to tell you a story.

It is a story of hidden greatness. It is a story of a humble weed that hides instead great power. It is a story of Nature.

Join me this Friday too and meet my friend chickweed, a small weed which you probably would not even notice unless indicated but bearing the power of MotherNature herself within.

For recipes, just scroll down…

Chickweed and I meeting, a sad story with a happy ending:

I was in California the first time I heard about chickweed and its magic. At the herbal school they would talk for long time about this plant and I remember trying to impress its picture in my memory for future identification.

“This is a good one” I thought.

Then the herbal walks came. There were always a lot of people and a bit because of shyness anda bit because I always take my time when walking in nature, I was always at the end of the crowd.

So, when they were presenting plants, I listened but I did not quite see them during the teacher explanation. Most of the time I had no problem in identifying the plant when the crowd moved on, but not in case of chickweed.

Where was this extraordinary weed everybody was talking about?

All the herbalists I admire and read daily were and are talking about it….both as a powerful medicine and as a very versatile food and I could not even spot it…great…really…

Then I moved back to Denmark and after years of looking for it occasionally during my herbal walks, I decided that probably it was not a wild plant here…And I sadly thought that I would have had to live without trying it or experiment with it….but I was wrong…so wrong…

I just had to look down…not there, where most of other weeds are…lower, my friend… Chickweed definitely likes to play low, but it is there…and it is everywhere…how could I ever miss it?????

It has been here the whole time.. even in my backyard: suddenly it was everywhere!!!

And I was so ready to start experimenting with it!

Meeting chickweed, alias Stellaria Media

Chickweed is an herbaceous weed native to Europe but it is found all over the world. It can grow any time of the year and you can encounter it in gardens, landscaped area, pastures and farm fields. During spring and in the end of winter chickweed tends to grow in distinctive spurts.

Chickweed stemsbarely rise from the ground while new ones grow upward instead. Those are the ones you want to eat.

If you harvest them bare hands you will see that the plant is most likely going to break where the stem get elastic and closer to the ground, and that is a big help for recognizing the exact spot for cutting.

The phytocontent:

Chickweed is veryhigh in iron and zinc, higher than any of the domestic greens. It is also very high in potassium, second only to wild spinach, Swiss chard and broccoli.

Even though Chickweed has shown to have a strong antioxidant activity, the photochemistry of the plant has not been fully analyzed. However you will find that almost every medical tradition has chickweed as one of their allies.

Gathering and edibility:

Chickweed has four edible parts: the tender leafy steam tips, individual leaves, buds and flowers. But since its parts are so small you really just harvest them altogether. To harvest the best quality chickweed, look for plants that are not in their reproductive state.

How to recognize that? Plants that are in that phase present smaller stems and leaves or in general are not growing fast (because energy is used for seeding).

Look instead for big-leaf Chickweed. That is not only the most nutritious but also the most tender and palatable part.

You can eat Chickweed raw in salad, pesto (again) and in sandwiches, but also slightly boiled in stuffing or stir fried side dishes. It has a very mild taste and it adapts to a large variety of recipes. [1]

Why Chickweed is a powerful herb?

Its mild taste and small size could make someone underrate this powerful herb.

But read this, Chickweed is a cooling and balancing herb and therefore is a really valuable help in case of fever and infections!

In addition,chickweed contains steroidal saponins, that emulsify and increase permeability of all membranes, explaining its traditional use in dissolving warts and, overa long time (over a year), cysts and other types of growth.[2]

It also act as a mild appetite suppressant when the extract is taken 1 hour before mealtime.

It can be used as a poultice (just smashed and mixed with a little bit of water) or a balm for skin irritations, and the infusion can be used as an eyewash for soothing irritated eyes (I personally had a great success using the infusion for pink eyes…try and see!)

Using chickweed is completely safe and no adverse reactions are known. [3]

And now, as every Friday, the recipes!

The first recipe I want to share with you today belongs to the French herbalist Rosalee De LaForet, that this time decided to blend the gentle taste of chickweed with oriental spices in a Wild Green Persian Omelette.

Ingredients (for 6people):

• 6 Tbs olive oil
• 7 large sliced scallions, includingthe green parts
• 3 minced garlic cloves
• 1 tsp black pepper
• 1 tsp turmeric
• 1/2 tsp cumin seeds
• 6 large eggs
• 1 and 1/2 tsp salt
• 1 tsp baking powder
• 50 g finely chopped nettle leaves
• 30 g finely chopped chickweed
• 40 g finely chopped parsley
• 30 g finely chopped dill leaves

Preparation: Frythe scallions in 3 Tbs olive oil until translucent, and add the garlic and the spices for few minutes, then set aside. In a bowl mix the eggs with baking powder and salt and whisk them. Then mix with the finely chopped herbs and the scallions and spices from the pan. Add then the remaining 3 Tbs in the pan and cook the omelette in medium heat, covered until done.

The second recipe is Chickweed “polpette” and it is my own recipe. I love it and hope you will enjoy it too!

I used to make it with mallow flowers and leaves when I lived in Italy, but here in Denmark, chickweed is much more available than mallow, and I think it tastes just as good.

Ingredients (for 2people):

• 200 g of chickweed
• 2 big eggs
• 2 Tbs parmesan
• 300 g of grated bread
• salt and pepper
• 50 ml bechamel
• Seed oil for frying (optional)

Preparation: Boil the Chickweed with a bit of water for 2 minutes and set aside. Mix in a bowl eggs, parmesan and bread. Strain the chickweed well and chop it finely. Add it to the mixture. The dough needs to be quite solid. Spread some flour on your hands and form small balls with it. Fry them in some seed oil and then place them on kitchen paper to remove the excess of oil. Then place them in a tray, cover them with bechamel,and bake them in the oven for 5-10 min. You can alternatively cook them in the oven directly in the bechamel sauce.

And now enjoy…and let me know what you think!

Green blessing,

Beatrice

References:

• [1] Edible Wild Plant; John Kallas; 2010; Gibbs-Smith
• [2] Healing Wise; Susan Weed, 1989, Ash Tree Publishing
• [3] The modern herbal dispensatory; Thomas Easley, Steven Horne; 2016; North Atlantic Books

Very few weeds in the world have withdrawn so much attention like Garlic Mustard, alias Alliaria Petiolata. Although it can by all means be considered a “super food”, in other continents, like North America, it has become a real environmental threat to native species. Here in Denmark, it is very easy to find in backyards, forests, by the roads..everywhere basically. However, despite that, the majority of people do not know that this common plant from the Mustard Family can be considered as one of the best food available, and it is free! Join me this Friday too, and come meet Garlic Mustard! For recipes, just scroll down…

Knowing Garlic Mustard:

This mostly biennials plant is very easy to identify. Even though the shape of the leaves changes with time, its somehow gentle smell of garlic will leave no doubts to the harvester.

It has three principal flavors when eaten: Bitter, Garlic and Pepper.

Different patches of garlic mustard may have different size leaves, suggesting that different micro-climates promote different types of germination. In general, as winter ends and spring begins, garlic mustard will reappear with its classic heart-shaped leaves that, short after, are going to give room to a fast growing stalk. White flowers at the tip of the stem are going to blossom in the end of April, start of May.

Why Garlic Mustard is good for you: this plant is one of the most nutritious leafy green ever analysed.[1] In fact, there are no greens higher in fiber, beta-carotene, vitamin C, Vitamin E and zinc.

Just to make an example, Garlic Mustard beats spinach, broccoli leaves, kale and other mustard for all these nutrients.

Moreover, it is very high in omega-3 fatty acids, calcium, iron and manganese. It is also packed with good phytochemicals like isothiocyanates and glucosinolates like other plants from the mustard family, and who knows how many other compounds yet to be discovered.

Why Garlic Mustard can become an environmental threat and related “fun facts”:

The plant is native here in Europe. Plants and animals here have developed with time methods to cope with invasive plant like Garlic Mustard. However, this plant can still be a problem in same cases, like for example if you wish to grow some hybrid or for american native plants.

In North America, for example, garlic Mustard is a real threat, since this plant is winning over their native plants.

But why and how?

Well, Garlic Mustard likes to play dirty. In fact, the second year plant is able to synthesize an anti-fungal compound that kills the underground fungi Mycorrhiza, which is beneficial for the germination of many other plants, included american native ones.

In many cases USA states have promoted the unlimited harvest of this plant and in some cases, like Maryland, this harvesting has been taken to a new level, by arranging Garlic Mustard-cooking contests and festivals in those area where the plant spread the most.

Uses in Traditional Herbalism:
The leaves and stems, harvested before the plant flowers, are anti-asthmatic. The phytochemicals present in the plant, that are able to protect it from enemies make Garlic Mustard an effective antiseptic and vermifuge.

The big amount of minerals makes it also an antiscorbutic.

It is in general a hot and dry plant which means that it is useful in cases of infection, like respiratory ones, and fever, because it promotes sweat (diaphoretic).

Externally, the leaves have been used as a poultice on ulcers for its antiseptic properties, and are effective in relieving the itching caused by bites and stings.

Even the roots can be dried and reduced to poultice on the chest in case of respiratory infections. These techniques maybe sound a bit old school and too messy for the modern patient that aims for an easy and neat remedy for any circumstance, but I assure that these old school methods are far too often much more effective in relieving chest pain and congestion in case of respiratory infection or asthma than more orthodox remedies. Try and see..

Culinary uses: As mentioned, Garlic Mustard taste is bitter, but also garlic-like and pepper-like. As many other bitter plants, the oldest the plant, the more bitter the leaves. However, the leaves taken after the plant has flowered are not as bitter because they loose some of the compounds that make it medicinal (and also bitter).

So if you are not too much into bitters, wait for the plant to flower and enjoy the blaze of minerals and vitamins present in this wonderful green.

But what can I use Garlic Mustard for?

Well.. it is a great addition to any..I mean ANY salad (up to 1/4 of the components otherwise it becomes too bitter), and it is an amazing addition for marinade, sandwiches or sauces/dip for both fish and meat dishes.

One of the most popular way to eat it is to make pesto, but I personally add Garlic Mustard to pretty much anything these days, from breakfast scrambled eggs to zucchini-potatoes Rösti… really: sky is the limit!

It gives that missing touch to basically any dish.

The seeds can be eaten to increase appetite and improve digestion and are a pretty addition to anything you would like to have that spicy note.

But here today, I would like to share with you some of my favorite recipes with Garlic Mustard.

One is super easy and the other one.. too.

The first one is the “evergreen recipe” of Garlic Mustard Pesto. You can find many variants but this is the one I liked the most because it is easy, cheap and tasty. Ingredients for about 400 g of pesto:

300 g of fresh green of Garlic Mustard,

100 g of Pine seeds (or peeled almounds),

60 ml of extra virgin olive oil,

salt to taste

40 g of grated Parmisan (optional).

Put all the components into a mixer and serve, for example, with pasta, sandwiches and in quiches.

Recipe for Garlic Mustard mineral tonic vinegar:

40 g of chopped fresh dandelion root,

40 g of chopped Garlic Mustard root,

30 g of chopped fresh burdock root (or 4 g of chopped dried burdock root that you can find in almost any health shop under the name of Glat Burre (Arctium Lappa)),

23 g of chopped fresh parsley,

18 g of fresh chamomile (or 1 g of crushed dried chamomile),

6 g of chopped fresh peppermint,

47 g of whole raisins,

1 l of apple cider vinegar.

Pour vinegar over the ingredients, filling jar to the top. Make sure the vinegar covers all the ingredients by at least 5 cm. Use plastic lids (or at least not metal lids because they react with the vinegar). Store the vinegar in a cool dark place for one month and then strain the vinegar into a clean glass bottle, ready for use.

It is recommended the use in marinade (to, beside give a nice taste, also reduce the amount of pyrolysis compounds in the famous Danish summer barbecues), in salad and dressing.

And now…just enjoy,
Green Blessing,

Beatrice

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Reference: [1]: Edible Wild Plants, Wild Food Adventure Series, John Kallas, PhD, 2010, Published by Gibbs Smith

Is there any weed in your garden that you can eat from the root to the flower and beyond? A weed which you can use in any single part?

Seasonal weeds are amazing but very often only certain parts of the plant are eatable or taste nice. Here is instead a common plant that anybody knows and recognizes, which has wonderful and DIFFERENT properties in its different parts.

I am talking about Dandelion. Join me and meet this amazing weed. No matter how much you know about it already, I am sure I will learn something new.

For recipes just scroll down…

Dandelion or “Taraxacum officinale”(Botan.) comes from the greek terms Taraxos and Achos which combined mean “remedy for disorder”.

Dandelion is indeed a remedy for a big variety of disorders. Among them I want to name digestive, skin, blood disorders but many others could be added to that list.

As many herbalists before me, I think that very often the shape of a medicinal plant recalls its pharmacognosy, meaning the way they therapeutically act with in our body.

Those of you who has tried to remove a dandelion root from their garden know even too well that dandelion root can go very deeply into the soil and so is its body action.

Dandelion like many others liver supporting plants, like Burdock, have very deep roots and work their way slowly but steadily. They work deeply (like their root) into your body soothing and relieving disorders that are at the base of most skin and digestive conditions.

They “purify” the blood by expelling toxins through the urine and by supporting the liver which is the organ delegated to detoxify the body. But this is not the only similarity dandelion has with the way it acts within the body.

Dandelion can grow anywhere because it is able to adapt to the majority of soils. It creates drainage channels in compacted soils, restore mineral health to abused soils and attract earthworms in all soils. And so it does to our body: it restore its balance.

However, to do it, dandelion needs to be used consistently for a moderate long period, like three months or more in some severe cases, because it acts at the roots of disorders and not symptomatically.

But now, lets talk about how we can use dandelion and its different parts:

The root:

Roots are the most medicinally potent part of the plant, especially if harvested in late autumn where the energy of the plant drives back to roots.

It is a wonderful liver ally and it affects it very profoundly by encouraging its juices and by strengthening and nourishing its ability to help you fight external toxins. It is also a bitter, and as every other bitter, it is a choagogue, meaning it helps digestion and it is a wonderful ingredients in DIY bitters.

The leaf:

The leaves instead address mostly the kidneys and their purifying action. They are less bitter than the root but they are high in minerals and a wonderful treat for breastfeeding mothers.

The tender leaves can be used as a salad, while the harder and more bitter leaves can be used boiled in seasonal blends of greens.

The flower:

The flowers and especially the petals are the only part of the plant which is not bitter at all. They are emollient and a very gentle cardio-tonic. They have pleasant taste and therefore it is possible to use them in a huge amount of dishes.

The flower bud:

The buds of the flowers can be pickled as used they same way as capers. Even the seed heads can be pickled and used the same way or marinated in oil with garlic and salt.

The dandelion heart:

A very delicious part of dandelion that not many are aware of, is what are called “dandelion hearts”, which are those buds attached to the rosette base from which the plant is sprouting.

The dandelion heart is made up of the dandelion stem and a young bud stems up to two-three cm.

He suggests to slice them lengthwise and saute` them, or to boil them if too bitter for you. In general he always advise to taste them for bitterness and if too much to boil them in order to remove most of it.

Well, according to the biologist John Callas, PhD in nutrition, these dandelion hearts are some of the most nutritive and delicious greens you can have in your plate. Maybe is time to give it a try?

What about the stems?

Those long stalks that cannot be used for dinner are actually quite innovative and sustainable straws, that you can use to drink your favorite cool summer drinks.

But now, let’s enjoy dandelion with some super easy spring recipes:

This recipe belongs to the american herbalist, Susan Weed.

She is an interesting character, I have to admit, but she definitely knows a big deal about herbs and traditional uses.

Here is her Dandelion Dip from the book Healing Wise: (serves for 2 for dinner) Ingredients: 60 ml yogurt, 125 cottage cheese, 250 dandelion greens, garlic powder and salt to taste.

Combine all ingredient in the blender and then season with garlic and salt. Serve with corn chips.

The other one I want to share with you today is a classic Dandelion Pesto.

This delicious alternative was invented and diffused by the french herbalist Rosalee De La Foret.

She is lovely and her recipes are always impeccable.

Ingredients for about 300 g of pesto: 80 g of pine nuts, 3 garlic cloves, minced, 150 g of young dandelion leaves, 1 Tbs of lemon juice and 1 Tbs of lemon zest, 60 ml of extra-virgin olive oil, half a ts of sea salt, 1 ts of turmeric powder, half a ts of freshly ground black pepper, 60 g of freshly grated Parmesan.

Blend the all thing and enjoy.

Recipes with dandelion are so many ad I cannot wait to try them all.

I encourage you to try some of them and to write if you have any question. I would love to hear from you.

For more dandelion recipes, I encourage you to follow my Instagram “theherbalgeek”.

Green blessing,

Bea

As promised I will start my spring herbal collection with an herb from my garden, a weed, as many would call it that at start gave more than one headaches.

Yes.

That is because when I first moved in my current house, my garden was completely covered by it, and, what I wanted instead, was to design an herbal garden that would mirror my passion, meaning aromatic, medicinal and edible plants. This weed turned out to be almost impossible to eradicate and its roots were making it basically impossible for every other plant to survive out there.

Now, let’s specify that I do not have the blessing of a green thumb on my side to help me in this challenge: actually quite the opposite. I really put all my efforts and knowledge into gardening but no matter how hard I try I am simply not very good at it. And one can blame the type of dirt, the fertilizer, the type of draining system, even moon phases or the planets alignment, but the ugly truth is that I do not have the magic touch. Once I read that you need to sing to plants; that in this way they can feel your presence and your love and they will respond to it by thriving. I really love to think that and to believe that, but if that is true (and why should it not be?) plants definitely do not like me singing. They are not the only one, my mum has always been clear to me: I should not be a singer. And plants seem to agree with her.

But now I am digressing; let’s go back to the my garden. To make the long story short, to get rid of the invasive and immortal weed, I decided to eat it. Do you know any other solution that is “greener” that this one? You save energy by stopping eradicating weed roots in the weekend; you save money by producing less garden garbage and by buying less grocery; you save the environment by not poisoning your garden in order to get rid of the unfortunate weed; and most of all, you make yourself a big gift, by eating super fresh delicious and highly nutritious food that, among others, help your health in many ways.

The weed I am talking about is Ground Elder, also called Bishop’s weed (or wort). It was by chance that I found out I could actually eat my invasive weed. A good friend of mine, Giulia, was working at her urban gardening company “Clorofille” in this shared office for enterpreneurs and start-ups in Noerrebro, called Greecubator. In this place there were some guys who were also working at their project: an app called ByHoest, which people could use to find the exact area where they could find wild food in Denmark. With the name of Skvalderkaal, my weed was also present on the app.

Once the Danish name was converted to the English one (I was not very good at Danish at that point), a world of new possibilities opened its door to me.

Aegopodium podagraria (Apiaceae family) is its latin name and you really can find tons on information on the internet. However, I am used to be quite critical with information and sources, so I decided to go deeper. I looked at many different books about both culinary and medicinal uses of this surprising plants.

The story of Ground Elder and its traditional uses

It was introduced to the north by romans that were consuming it stir fried, in soups and as part of meat stuffing. Quickly enough the plant was adopted by the local monasteries that were using it as nourishing food but also for medicinal purposes. Internally it was used for gout and as a laxative while externally as a poultice for joint pain. Now, I did not found any modern scientific paper demonstrating its medicinal effect but the plant is absolutely known for being a laxative if eaten after blossoming.

That means, my friends, that you should only eat the young leaves, that, beside, taste also so much better. In fact, you can recognize when the plant has become a laxative because when you break the stalk or a leaf, it smells of wet dog. And you definitely do not want to it something that smells like it. The fresh leaf instead has a oily look, and the smell remind of celery, carrot and parsley.

The taste is also reminding of those, with a sent of mandarin. The consistency recalls spinach and the plant contains a lot of essential oils and flavonoid compounds (antioxidants). Ground Elder can be used in a huge variety of dishes because it can substitute celery and parsley in any dish you usually use those, and it has become a routine green vegetable in our house. For those of you, who will be eager to try it, I wanted to suggest you to add it to stir fried spinach together with other spring weeds like for example false nettle (Lamium Purpureum) and nipplewort (Lapsana Communis), which are also very common in Danish gardens. Here are those I made for dinner this week.

Medicinally this plant can be included in a section called “Medicine as food”, which include herbs that can be ingested in huge amount and that require a modest to big amount in order to be effective.

But what you can actually get from eating ground elder?

The plant is going to fill you with a bit amount of precious minerals and is going to have a diuretic effect. Actually most of spring plants are, and that is how they are effective as spring detox. Moreover plants that are laxative after flowering, are usually diuretic when taken young.

One more curiosity: the root is eatable and can be harvested and eaten for culinary purposes all year. Some people, even dry the root and mill it to make flower that then use for baking, like many do with cattail’s root (Typha latifolia). I have promised my self to try this one eventually: I think that it is a wonderful way to grow your veggie intake without compromising too much on carbs goodies.

That being said, ground elder is a surprising wonderful weed and has a long history both as a herb and a food plant. It was clearly highly valued by the romans and medieval monks but for some reason modern herbalism have not considered it important enough. The plant is still on the study by science, which I hope will enlighten us soon with the forgotten secrets ground elder may hold and that are yet to be reviled.

Feel free to leave comments and new types of ways you would use ground elder. I would love to discuss those with you.

Green blessing and “God Weekend”,

Bea

Safety warning: Ground Elder is part of the parsley family. There are some plants belonging to this family that are poisonous and one that can certainly cause death: hemlock. Make sure to identify the plant correctly before eating it. If in doubts, do not eat it.

Want to know how to get rid of winter torpor? Time to learn from plants and rebirth a new self to embrace a new cycle of life and sun (hopefully) again! The real beginning of the year is now!

Join me in this journey and learn every week about a wild weed which is probably growing in your backyard right now and which you can use beneficially for your health. Learn about uses and benefits, but also when it is better restrict the use. Learn how to recognize them and how to surprise your family and friends with easy, delicious and nutritious wild food recipes.

Spring is my favorite time of the year. It has not been like that for all my life though. As for many other young people summer used to be the season I was looking forward to the most. Summer meant no school, sea side, long days, much more free time for going out and having fun. It was time for young loves and life lasting memories. But years pass and you start working which means no more three months summer holidays and less free time during the day. Then you start having kids which means no free time at all, and suddenly summer kind of looses some of its charm (Only some though!). But you also grow, and that means that you start looking at life in an new way. For example, you start noticing how beautifully nature rebirths every year over and over, providing food and hope for newly formed families of animals. You start also noticing that the shining of the sun can really change your mood, awake your senses and give you new energy.

Now I know better: Spring is the real game changer.

Spring is now indeed the season that inspires me and fascinates me the most. I make plans for my life all over again. I start projects; decide which plants I am going to sow in the garden and spend a lot of time outside identifying wild herbs in the places I visit. Spring is like meeting friends, some old ones, and some new ones that you did not know were living so close to you. It fulfills me and excites me!

Despite the fact that exotic herbs can be fascinating and extremely interesting, I firmly believe that, most of the time, you can find what you need just around you. Wild plants, weeds, that are now showing up everywhere, can really reveal an whole new universe of uses and benefits to those who are willing to lend an ear and start listening to them.

Around my house, in the suburb of Copenhagen, every year I learn something new about the local flora. I come originally from Tuscany and most of the wild flowers that I grew up with are not as present over here for obvious reasons. Therefore it took me a while to recognize and use the local wild herbs. Most of the books I read about wild food and harvesting technics, advise you to wait a year or two before start harvesting and using new wild plants. This is to make sure you identified them right and the only way to do it, unless you have an expert with you, is to wait for their natural cycle and check that all the seasonal stages correspond to the plant you believe it is. It is a pretty good way to get acquainted with plants and it does not take more than your attention and a good book (Google does not give you the security you need).

To help spread information and knowledge about wild local flora and their uses I decided from now on to write about each of them singularly, giving harvesting tips, recipes and much more. This is the right time of the year to start getting to know and use them.

There is not better way to start getting rid of winter torpor than start eating spring greens. They have been used for centuries for these purposes and almost all of the wild greens sprouting in these weeks are excellent diuretic and blood alterative. They help eliminate toxins from your body and excess of liquid, cleaning your body from winter stagnation.

They grow everywhere and even if you are not the type that likes to stay in the kitchen, there are tons of recipes that doesn’t require more than a few minutes to introduce this amazing herbs in your diet.

Did I get your interest? Then stay tuned and start with me on this wonderful journey into local herbs and weeds.

Environmental Disclosure: Avoid harvesting wild herbs or weeds from city streets, polluted and industrial areas. Remember to respect the plants by harvesting only when they are abundant and only as much as you need and leave enough of them to keep growing there.

Cheers

Beatrice