Collecting wild herbs in the cold season
Nature has its own rhythm. From December to March, it's largely dormant. But even in the cold season, you can still gather some native wild herbs, as long as Jack Frost doesn't strike. Wild herbs have never been cultivated and are therefore particularly robust and nutrient-rich. They still contain many important ingredients, such as bitter compounds and secondary plant compounds, which have often been bred out of our modern cultivated vegetables to create a homogenous flavor. Very useful during the cold-prone winter season. We asked the founders of kruut what wild herbs can still be gathered in winter and what to keep in mind. Look forward to concentrated expert knowledge from true herb lovers. Let's go!
Wild in Winter
What should you know before you start looking for local superfoods?
kruut : In winter, plants are often more difficult to identify because flowers or other characteristics are missing. Therefore, when in doubt, always play it safe and consult a field guide. Unknown plants should always be left alone, as many wild plants are poisonous. Collecting is officially prohibited in nature reserves. Likewise, you should avoid dog lanes, the edges of conventionally farmed fields, and roadsides due to increased heavy metal contamination.
Which places are suitable for collecting wild herbs?
kruut : Well suited are: forest edges, little-used pastures, embankments and uncultivated meadows or field edges of organic areas.
What time of day should we set off?
kruut : The ideal time to collect wild herbs is midday on a dry day. Most vitamins and minerals are preserved when the wild herbs are freshly harvested and eaten raw quickly. Wrapped in a damp kitchen towel, they'll stay fresh for a few days in the refrigerator. And please always remember: No matter how delicious or beneficial a wild herb may be, harvest no more than a quarter of the plant and never a single plant. This is the only way to protect the population.
Which herbs can still be collected in November?
kruut : We have put together a small selection of easily recognizable local superfoods that can enrich your winter menu:
Nettle:
In mild winters, you can often still find young shoots. Nettle is packed with nutrients: The herb contains six times more calcium than milk, more iron than a beef steak, and is a good source of protein. Raw, nettle is an ideal ingredient in smoothies; steamed, it tastes similar to spinach . The stinging hairs can be easily rendered harmless by rolling over the leaves with a rolling pin.
Ground ivy
This widespread herb can be found along forest and field edges. Ground ivy is an ideal anti-inflammatory and expectorant. The main source of its anti-inflammatory properties is the oil that releases when the leaves are crushed. It has a spicy, slightly minty flavor. This makes ground ivy not only healing, but also delicious in salads —it's also called wild parsley .
Garlic mustard
A very spicy wild herb that, despite its name, is not related to garlic, but smells strongly of it. It was once used as a cheap spice because salt and pepper were expensive. However, the peppery, garlicky flavor evaporates during cooking. This makes it ideal as a finishing seasoning and in raw dishes. One large head of garlic mustard has the flavor of about half a garlic clove.
Ribwort plantain:
Ribwort plantain is an ancient medicinal plant. Plantain was already considered a cold remedy in ancient Greece and Rome. The mucilage it contains forms a protective layer over irritated mucous membranes. The herb has anti-inflammatory and bactericidal properties.
Chickweed
The herb is a pioneer plant that spreads very quickly and can be found in large quantities even in winter. The virtually indestructible chickweed has a very high vitamin C content; just 50 g covers an adult's daily needs. Thanks to its mild flavor, it's incredibly easy to incorporate into all kinds of dishes.
We say: Thank you, kruut!
There's still a lot to be done... thank you for sharing your knowledge with us! What exactly do you do that makes you know so much about gathering wild herbs?
kruut : We're Annika and Thorben. This year, we've been producing herbal extracts from local superfoods (like the ones mentioned above) using a millennia-old recipe: kruut . We aim to preserve the knowledge of past generations and bring wild herbs back into everyday life. kruut is refreshing, wild, and 100% organic. And let's be honest: Who needs açaí when you have nettles, dandelions, and the like right on your doorstep? We hope you enjoy gathering in nature on your next winter walk!
Did you like the pictures?
Us too! Photographer Sina Opalka really has it! Check her out; here 's her homepage.
