HomeCookbookEat the weed: Ground elder, Goutweed, Aegopodium podagraria

Eat the weed: Ground elder, Goutweed, Aegopodium podagraria

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Maria Hrefna Hjalmarsdottir Ringdal
Maria Hrefna Hjalmarsdottir Ringdalhttps://herb-woman.com
I live on a small farm in Rogaland, where I tend to my garden following permaculture principles, which suits me perfectly as a herbalist. My garden thrives with plants that most gardens unfortunately lack. I graduated as a herbalist in the fall of 2023. Unfortunately, I have recently been diagnosed with cancer, leiomyosarcoma. This makes life a bit challenging for me these days (March 2024), and I expect to undergo surgery and chemotherapy, with uncertain prospects for the future. I have otherwise been more or less sick for about 19 years, which led me to become a herbalist. I have consulted countless doctors, often hitting a wall and not receiving help or being heard. However, this does not apply to all doctors I have seen, but a significant portion, which surprises me. This drives me to help those struggling with health issues. If I can contribute to someone feeling better, then I have gained a lot from life.Please reach out if you believe I can assist you through my studies in herbal medicine. I have less time now as I undergo cancer treatment, but I hope to become more available over time. Regardless, feel free to contact me if you wish. ... And yes, I am originally from Iceland and have backgrounds in marketing, IT, skincare therapy, viticulture, aquaculture, and most recently regenerative agriculture. I never stop educating myself; it's as important as breathing.
Here are 10 more food recipes featuring Aegopodium podagraria:

  1. Ground Elder Soup:

– Ingredients:

– Fresh ground elder leaves, washed and chopped

– Potatoes, peeled and diced

– Onion, chopped

– Garlic, minced

– Vegetable or chicken broth

– Cream or milk (optional)

– Salt and pepper to taste

– Instructions:

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the diced potatoes and ground elder leaves, and cook for a few minutes.
  3. Pour in enough broth to cover the vegetables, and bring to a simmer.
  4. Cook until the potatoes are tender.
  5. Use an immersion blender to blend the soup until smooth.
  6. Stir in cream or milk if desired, and season with salt and pepper to taste.
  7. Serve hot, garnished with additional ground elder leaves if desired.

  1. Ground Elder Quiche:

– Ingredients:

– Pie crust

– Fresh ground elder leaves, washed and chopped

– Eggs

– Milk or cream

– Grated cheese (such as cheddar or Swiss)

– Salt and pepper to taste

– Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Line a pie dish with the pie crust.
  3. In a bowl, whisk together eggs, milk or cream, grated cheese, salt, and pepper.
  4. Stir in the chopped ground elder leaves.
  5. Pour the egg mixture into the pie crust.
  6. Bake for 30-35 minutes, or until the quiche is set and golden brown.
  7. Allow to cool slightly before slicing and serving.
  1. Ground Elder Pesto Pizza:

– Ingredients:

– Pizza dough

– Ground elder pesto (see previous recipe)

– Cherry tomatoes, halved

– Mozzarella cheese, shredded

– Fresh basil leaves, torn

– Instructions:

  1. Preheat the oven to the temperature recommended for your pizza dough.
  2. Roll out the pizza dough on a baking sheet or pizza stone.
  3. Spread a layer of ground elder pesto over the pizza dough.
  4. Top with halved cherry tomatoes, shredded mozzarella cheese, and torn fresh basil leaves.
  5. Bake in the preheated oven until the crust is golden brown and the cheese is melted and bubbly.
  6. Slice and serve hot.

  1. Ground Elder Frittata:

– Ingredients:

– Eggs

– Fresh ground elder leaves, washed and chopped

– Red bell pepper, diced

– Onion, chopped

– Garlic, minced

– Olive oil

– Salt and pepper to taste

– Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, sauté the onion, garlic, and red bell pepper in olive oil until softened.
  3. Stir in the chopped ground elder leaves and cook for a few minutes.
  4. In a bowl, beat the eggs and season with salt and pepper.
  5. Pour the beaten eggs over the vegetables in the skillet.
  6. Cook on the stovetop until the edges start to set.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
  8. Slice and serve hot or at room temperature.

  1. Ground Elder Stir-Fry:

– Ingredients:

– Fresh ground elder leaves, washed and chopped

– Mixed vegetables (such as bell peppers, carrots, and snap peas), sliced

– Protein of choice (such as tofu, chicken, or shrimp), diced

– Garlic, minced

– Ginger, minced

– Soy sauce

– Sesame oil

– Rice or noodles, cooked

– Instructions:

  1. Heat sesame oil in a wok or large skillet over medium-high heat.
  2. Add minced garlic and ginger, and sauté until fragrant.
  3. Add diced protein and cook until browned and cooked through.
  4. Add sliced mixed vegetables and chopped ground elder leaves, and stir-fry until vegetables are tender-crisp.
  5. Season with soy sauce to taste.
  6. Serve hot over cooked rice or noodles.

  1. Ground Elder Pesto Pasta:

– Ingredients:

– Pasta of choice (such as spaghetti or penne)

– Ground elder pesto (see previous recipe)

– Cherry tomatoes, halved

– Grated Parmesan cheese

– Fresh basil leaves, torn

– Instructions:

  1. Cook pasta according to package instructions until al dente.
  2. Drain the cooked pasta and return it to the pot.
  3. Stir in ground elder pesto until the pasta is well coated.
  4. Add halved cherry tomatoes and torn fresh basil leaves, and toss to combine.
  5. Serve hot, garnished with grated Parmesan cheese.

  1. Ground Elder Tea Sandwiches:

– Ingredients:

– Sliced bread

– Fresh ground elder leaves, washed and chopped

– Cream cheese or goat cheese

– Cucumber, thinly sliced

– Radishes, thinly sliced

– Salt and pepper to taste

– Instructions:

  1. Spread a layer of cream cheese or goat cheese onto each slice of bread.
  2. Top half of the slices with chopped ground elder leaves.
  3. Arrange thinly sliced cucumber and radishes on top of the ground elder leaves.
  4. Season with salt and pepper to taste.
  5. Place the remaining slices of bread on top to form sandwiches.
  6. Trim the crusts if desired, and cut the sandwiches into triangles or squares.
  7. Serve as a light and refreshing snack or appetizer.

  1. Ground Elder Omelette:

– Ingredients:

– Eggs

– Fresh ground elder leaves, washed and chopped

– Mushrooms, sliced

– Onion, chopped

– Bell pepper, diced

– Olive oil or butter

– Salt and pepper to taste

– Instructions:

  1. In a skillet, sauté the chopped onion, sliced mushrooms, and diced bell pepper in olive oil or butter until softened.
  2. Stir in the chopped ground elder leaves and cook for a few minutes.
  3. In a bowl, beat the eggs and season with salt and pepper.
  4. Pour the beaten eggs into the skillet over the vegetables.
  5. Cook until the edges start to set, then gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked eggs to flow underneath.
  6. When the omelette is mostly set but still slightly runny on top, fold it in half and cook for another minute or until cooked through.
  7. Slide the omelette onto a plate and serve hot.

  1. Ground Elder Risotto:

– Ingredients:

– Arborio rice

– Fresh ground elder leaves, washed and chopped

– Onion, chopped

– Garlic, minced

– White wine

– Vegetable or chicken broth

– Grated Parmesan cheese

– Butter

– Salt and pepper to taste

– Instructions:

  1. In a large skillet or Dutch oven, sauté the chopped onion and minced garlic in butter until softened.
  2. Add Arborio rice to the skillet and cook for a few minutes until lightly toasted.
  3. Deglaze the skillet with white wine and cook until the wine is mostly evaporated.
  4. Gradually add vegetable or chicken broth to the skillet, stirring frequently, until the rice is cooked through and creamy.
  5. Stir in chopped ground elder leaves and grated Parmesan cheese until well combined.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with additional grated Parmesan cheese if desired.

  1. Ground Elder Smoothie:

– Ingredients:

– Fresh ground elder leaves, washed

– Banana, peeled and frozen

– Mixed berries (such as strawberries, blueberries, and raspberries), frozen

– Spinach or kale leaves

– Greek yogurt or almond milk

– Honey or maple syrup (optional)

– Instructions:

  1. In a blender, combine ground elder leaves, frozen banana, frozen mixed berries, spinach or kale leaves, and Greek yogurt or almond milk.
  2. Blend until smooth and creamy, adding more liquid as needed to reach your desired consistency.
  3. Taste and sweeten with honey or maple syrup if desired.
  4. Pour into glasses and serve immediately as a nutritious and refreshing drink.

These recipes showcase the versatility of Aegopodium podagraria in culinary applications, providing a range of options from salads and soups to pastas and smoothies. As always, when foraging for wild edibles like ground elder, it’s important to positively identify the plant and ensure that it’s harvested from a safe and uncontaminated environment before consuming it. Additionally, if you have any allergies or sensitivities, it’s advisable to consult with a healthcare professional before trying new foods.

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