5 weeds to bring on your plate in spring!

Although for cucumbers and tomatoes will still have to wait a little, with the first sprouts in nature, you can absorb the much-needed vitamins!

At any other time we try to eradicate these plants in any way, but in the spring weeds can be put on a plate. The new leaves of the weed are full of vitamins, minerals that our body so desperately needs, and concentration of them are much higher than in fully grown vegetables, berries and fruits. Weeds will not only enrich the taste bouquet in the spring, but will also strengthen the body. Most valuable they are immediately after plucking!

Which weeds to put on a plate?

You have heard that you have to go to a meadow and intuitively pick up what you see. But to avoid confusion among all the weeds, we have prepared a small list for you!

Nettle (Urtica)

You should collect small, bright leaves to eat. We recommend arming yourself with a pair of gloves when picking up nettles, as they will sting in your hands. To avoid stinging the tongue when eating nettle leaves, they must be blanched in boiling water before use.

If you were fighting cold during winter, nettle will restore the tired organism. Nettle is rich in antioxidants, vitamin C, carotenoids, vitamin D. Nettle contains a lot of chlorophyll and is a great source of iron. As much chlorophyll as in nettle is still only in spinach.

Nettle lowers blood sugar. Nettle promotes cleansing of the body, improves joint flexibility and blood composition, optimizes all regenerative processes. For new mothers, nettle improves the composition of milk and stimulates its secretion.

One important thing to keep in mind – while eating nettles, do not eat meat, fish or drink alcohol!

Medicinal dandelion (Taraxacum officinale)

The younger the dandelion leaves, the less bitter they are. However, by soaking them for 20-30 minutes in cool salt water and then blanching, the bitterness can be reduced.

Dandelions grown in a shady place will also have less bitterness.

Salads, soups and juices can be made from the new dandelion leaves. But the buds can be marinated as a substitute for spicy capers.

Dandelion roots and leaves contain more carotenoids than carrots, potassium more than bananas, lecithin more than soy, iron more than spinach, and vitamin C more than lemons! Dandelions also help to remove impurities from the body.

Goutweeds (Aegopodium podagratia)

One of the weeds that can really seem miserable because it seems to be growing everywhere.

Goutweed is a soothing, toning and vitamin-rich plant that improves joint and muscle health and cleanses the body. Goutweed reduces acid throughout the body and promotes the removal of salts from the joints. They are recommended for use in diseases of the stomach, intestines, kidneys and bladder. Goutweed contain a lot of vitamin C.

Only new long leaves should be used in the diet. They can be put in soups, salads, purees, spring smoothies and added to stews or cooked meat for a fuller meal.

Goutweeds and nettle used to be used as a means of keeping meat and fish longer – wrapping them in nettles or nettles keeps them fresh.

Cowslip (Primula veris)

One of the first spring flowers, from which you can add to the salad both flowers and young leaves.

The leaves of this plant contain chlorophyll, carotene, vitamin C. They help against anemia, colds, vitamin deficiencies, lung diseases, joint inflammation, insomnia and headaches.

In Spanish cuisine, cowslip leaves are used as a lettuce, but in England the flowers are used to flavor wine. In addition to salad leaves can be added to green cocktails, chopped and added to cottage cheese, yogurt, kefir, a stew or used to decorate cream soup.

Goosefoots (Chenopodium ambrosioides L.)

Close your eyes and you might think you are eating spinach, but compared to spinach leaves, goosefoots have three times more vitamin C, one and a half times more potassium, twice as much calcium and magnesium. It contains A, E, as well as B vitamins, fiber, and antioxidants. The plant contains amino acids with proteins.

Goosefoots leaves do not have a specific taste – they are a great base for spring salads!

In salads, soups, smoothies, porridges – this weed, that gardeners hate so much, is valuable from roots to seeds.

But if you don’t have the time or the meadow to go to collect these spring delicacies, micro greens are an alternative way to charge yourself with vitamins and fiber for spring!

Call or write to us and order your micro greens from Graudupes!

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