Content
- Giersch - characteristics of his leaves
- External features of the leaves
- You can eat the leaves!
- Use the young and older leaves
- Tips
The leaves of the Giersch are raw edible and can also be boiled up as a healthy tea
Giersch - characteristics of his leaves
Giersch - also known as forest parsley. The only know him as a nuisance weed. The others know that the young leaves are not only edible, but also extremely tasty. Therefore, it is worthwhile to search for and collect them. But how do you recognize the leaves of the greed?
External features of the leaves
The leaves, which are both basal and on the bald stems are colored blue-green to green. This makes them seem inconspicuous in the midst of other green plants. But on closer inspection, it becomes clear that they are quite distinctive.
In an alternate arrangement, the leaves are on. They divide into petiole and leaf blade. The stalk of the leaves can be up to 20 cm long. The leaf blade is threefold. The individual fieders are also divided into three parts. This is how the leaflets look in detail:
You can eat the leaves!
You do not have to be a wildflower fan to like Giersch. Anyone with a bit of culinary wisdom will enjoy the yaw. This weed is edible and even healthy. Whether for simple food or for healing purposes in oil or dried and infused as a tea - the choice is yours!
Use the young and older leaves
The fragrant leaves are best picked before the flowering. In the freshly expelled state (towards the end of March / beginning of April) they taste pleasantly aromatic and spicy. The young leaves of the Giersch are suitable, for example, for salads, spinach, smoothies and hard-boiled for juice.
The older leaves, which in summer can reach an enormous size compared to the young leaves, are suitable for drying. But with them you can also conjure up delicious soups and vegetable dishes. Among others, you can use them for seasoning potato dishes.
Tips
Eggs are a free and nutritious substitute for parsley in the kitchen.