Content
- Pimpinelle - Use as a kitchen and medicinal herb
- Use in the kitchen
- Herbal vinegar with pimpinelle
- Use in folk medicine
- Tips & Tricks
Pimpinelle - Use as a kitchen and medicinal herb
The Pimpinelle, a colloquial name for the small meadow button (Sanguisorba minor), is one of the traditional herbs of the Frankfurt Green Sauce. The herbaceous plant belongs to the rose family and thrives in almost all climates in Europe and Asia. Nowadays, the herb has almost been forgotten both in the kitchen and as a medicinal herb.
Use in the kitchen
In the kitchen, especially the young leaves and shoots of the small meadow button are used. Older plant parts taste very bitter, so it should not be used. The young leaves, however, have a slightly sharp, cucumber-like taste. The leaves are mostly used fresh (and possibly chopped small) for the preparation of herb butter and quark. Furthermore, Pimpinelle tastes as a topping on a sandwich or in crisp salads. Furthermore, the pimpernelle traditionally belongs to the famous Frankfurt green sauce as well as to the Hamburg eel soup. The freshly harvested leaves are added to warm dishes only after cooking, as the herb loses aroma very quickly. Pimpinelle blends well with herbs such as thyme, rosemary, borage, tarragon, garlic and onions. The leaves contain a lot of vitamin C.
Herbal vinegar with pimpinelle
The herb vinegar with pimpinelle tastes very good especially in fresh vegetable and salad leaves.
Use in folk medicine
Traditionally, both the leaves and the roots of the pimplinelle in inflammation, z. B. in the mouth and throat, used. The Sud should also have a soothing effect on skin problems and sunburn. The popular name "blood killer" indicates that the plant was once used to treat external injuries.
Tips & Tricks
The leaves of the pimpernelle should not be dried, otherwise they lose their characteristic aroma. Instead, you can freeze them or put them in vinegar or salt, eg. B. as a component of herbal salt.