Edible wild plants in spring: superfoods from nature

Spring is a time of new beginnings - not only for nature, but also for us. After the dark, cold months, we long for more energy, lightness and fresh flavours. The warmer temperatures and increasing daylight have a positive effect on our well-being: We are more active, our mood rises and our bodies crave fresh, vitality-rich foods. This is exactly where wild herbs come into play: they are real nutrient bombs, bring variety to our plates and help us to start the new season with vigour.

Why wild herbs? Harness the power of nature

Our ancestors knew it long ago: wild plants are a natural source of valuable nutrients. In contrast to cultivated vegetables, they grow without human intervention and develop a high concentration of secondary plant substances. While winter has depleted our supplies, spring offers an abundance of fresh, vitality-rich plants that enrich our diet in a natural way.

Wild herbs play a particularly important role in raw vegan cuisine. Not only are they rich in vitamins and minerals, they also provide exciting flavours and textures. Whether as an ingredient in green smoothies, salads or raw food soups - the variety of possible uses is limitless.

Spring herbs: wild, nutritious and full of flavour

After the winter months, they are the first green messengers in meadows and forests:

Dandelions

Its leaves are an excellent base for salads or green smoothies. The flowers can be used as an edible decoration. The root is often dried and used as a coffee alternative.

Stinging nettle

Harvested when young, they are ideal for raw food pestos or smoothies (tip: first make the stinging hairs harmless with a blender or by drying). The seeds are considered a true "wild superfood" and can be sprinkled over muesli or salads when dried.

Goutweed

Its slightly spicy flavour makes it a perfect ingredient for wild herb salads or wraps. Formerly known as "wild spinach", it was used as a vegetable in times of need.

Chickweed

Mild and juicy, it is an excellent fresh addition to salads or smoothies. It contains more protein than lettuce and grows even on frosty days.

Garlic rocket

With its fine garlic flavour, it goes well in pestos, raw sauces or as a seasoning for vegetable dishes. In earlier times, it was considered "wild garlic" for poor people.

Preserving wild herbs

Wild herbs are delicate and quickly lose their freshness after harvesting. It is best to transport them loosely in a basket or cloth bag so that they are not crushed. At home, they will keep for a few days if they are wrapped in a damp cloth and stored in the fridge. If you want to preserve their valuable ingredients for longer, you can use the following methods:

Drying/drying

One of the best methods for preserving wild herbs. They can be dried at a maximum of 42 °C in a dehydrator (to preserve all heat-sensitive vitamins, enzymes and secondary plant substances) or in an airy, shady place. This ensures that the flavour and nutrients are largely preserved. Dried wild herbs are ideal for teas, spice mixes or raw food breads.

Fermenting

Fermentation not only preserves the valuable ingredients of wild herbs, but also gives them a pleasantly spicy flavour. Fermentation preserves the nutrients and the herbs develop an exciting flavour. Wild garlic, nettles and dandelion leaves are particularly suitable.

Wild herb oil

Infuse wild herbs in high-quality oil to create aromatic seasoning oils that flavour raw food dishes.

Collecting wild herbs - with respect for nature

Mindfulness is required when collecting wild herbs. In order to protect nature and not endanger yourself, there are a few important basic rules:

• Only collect plants that you know for sure. An identification book or a plant app can help you avoid confusion.
• Only pick small quantities and always leave enough plants standing: Never harvest more than a third of a plant or stand to allow the population to recover.
• Collect away from roads, industrial areas and agricultural land to avoid exposure to pesticides and pollutants. Meadows or forest edges away from human intervention are often the best places to find them.
• Wash the collected plants thoroughly with clear water, especially if you want to eat them raw. A quick soak in water with a splash of vinegar can help to remove any residue.
• Respect nature: leave no trace and only harvest as much as you really need. Wild herbs are valuable resources that also serve as food for insects and other animals.

Discover the world of wild herbs

Edible wild plants are an incredible addition to any diet - especially for a raw vegan lifestyle. They offer a wealth of flavours, are sustainable and are full of valuable ingredients. Whether freshly picked, gently dried or used in creative raw food recipes - spring is the perfect time to connect with nature and utilise the power of wild superfoods.

So grab a basket, wander through the meadows and forests and discover the culinary treasures growing right on your doorstep!