in Autumn
Foraging for wild herbs
If you spend a lot of time outdoors, you probably know a lot of the native plants. But did you know that now in autumn, many of the most vitamin- and nutrient-rich wild herbs are in season? Just like mushroom picking, collecting herbs in autumn is a wonderful way to get to know the flora and fauna. Many of these valuable green plants are very healthy and can be quite helpful for small ailments. No matter if you prefer to drink them in tea, in a soup or add them to a pesto:
You should pay particular attention to the following plants
when foraging for herbs this Autumn
Large bittercress (Cardamine amara)
In some regions, the bittercress flowers and young leaves are known as fake watercress or bitter cress. They are so called because their taste is reminiscent of cress. You will find the bitter cress on moist, very nutrient-rich soils, which are usually a mix of sand and silt. It’s best to keep an eye out for the small plant, especially near forest swamps and streams. Its leaves are edible. You can use them fresh in salads, infused with hot water as a tea or in a soup. The bitter foam herb contains a lot of vitamin C, is said to have a blood-purifying and digestive effect and stimulates the liver and bile activity.
Ground-Ivy (Glenchoma Hederacea)
Also known as wild parsley, the plant is in season all year round. You can find them on the edge of forests and woods, similar to Ivy. You will also find the plant in meadows and pastures. Just like the bitter cress herb, Gundermann also contains a lot of vitamin C. In addition, there is a lot of potassium and silicic acid. This combination makes them effective against inflammation and pain. It also stimulates the metabolism. It is best to use it in a spread or tea.
Chickweed (Stellaria Media)
When hiking along fields or in ploughed or harrowed land, pay attention to the small herb with the fleshy leaves. The chickweed tastes mild and aromatic, which makes it ideal for soups, spreads and salads. It also goes well with freshly baked bread. But the chickweed is not only delicious, it also has many ingredients that have a positive effect on your body. It is rich in vitamins A and C and vegetable protein, magnesium, iron and potassium.
Common Nettle (Urtica Dioica)
Admittedly, nettle seeds are of course not an herb. But it’s a Regional Superfood that you can harvest almost anywhere until November. Just touch the yellow ones (these are the dead leaves) Remove the seeds from the strand. Then dry them with a cloth or over low heat in the oven. The seeds taste slightly nutty. You can use them in spreads, as a spice in soup or in smoothies. The nettle seeds become a superfood through their ingredients. They are rich in vitamins A, B, C and E. In addition, they contain a lot of calcium, potassium and iron. Stinging nettle seeds also score with a high protein content. As a result, they work very well for gout, rheumatism, digestive problems, high blood pressure, poor performance and fatigue.
Ribwort Plantain (Plantago Lanceolata)
Even children recognize the ribwort plantain with its distinctive leaves from afar. The herb, which is very common on roadsides, helps against itchy mosquito bites in summer. When collecting herbs in autumn, you should take it with you, because it is rich in potassium, vitamins A and C and silica. As a result, it helps with coughs, lung diseases, bronchitis and asthma. But it also tastes good. For example, you can mix it raw into your salad or cook it like spinach. As a tea or syrup, it is also effective for coughs.
Autumn
Herb season
On your next hike around one of the VAYA properties, pay attention to which of the herbs you can discover. Nature holds wonderful treasures for us. Sometimes we just have to bend down to collect them.
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