A grass has grown on the other side

On the other side, a grass has grown; There is a lot of truth in this statement. nettle, goutweed or dandelion; Many people do not know that these plants are very useful and should definitely find their place in the home kitchen. For many hobby gardeners, ants, earthworms and the like are unwanted and stubborn weeds.

They are tackled with honey, sticks and chemicals – mostly without success, because their extensive network of roots allows new plants to grow again and again. So why not just use this gift of nature for your health as a food or medicinal herb? Whether as an ingredient in soups, herbal soups, teas, juices or home-made herbal salts and tinctures, the various effects of wild herbs and plants can be used in many ways. “Nature has a lot to offer,” says Kirsten Nipper. The herbalist from Cloppenburg knows exactly which wild herbs, berries and wild plants are growing now, how effective they are and how they can be processed into useful, helpful and tasty products.

Nettle for cleaning and cleansing

“For example, beeswax is often recommended for detoxification and cleansing as part of spring remedies and diets, or for tiredness and fatigue. Gundermann is a good remedy for flu infections and bronchial problems,” says Kirsten Nipper. “Goutweed is also particularly healthy because it contains potassium, vitamin C, carotene and above all iron.” Countless herbs and plants that nature offers can be used in a variety of ways and for different healing methods.

Wild herb cuisine is also always in season. Depending on the season and individual wishes, the resident Cloppenburg offers botanical tours and nature tours. Botany, identification tips, collection tips and delicious recipes, all told by herbalists in their workshops. He describes the effectiveness of plants, goes out into nature with the participants, collects herbs and plants. “You don’t have to go far from nature for that, you can find a lot in your garden right on your doorstep or down the road,” he says. In his herbal kitchen, he then shows the participants what great things can be made from them. Whether freshly prepared, dried or pickled, there are many ways to use plants and herbs.

From pasture to pasture, grasses and wild plants are used in a variety of ways.  Photo: Schulte-SaßFrom pasture to pasture, grasses and wild plants are used in a variety of ways. Photo: Schulte-Saß

Kirsten Nipper advises: “But before you start collecting herbs on your own and adding them to your diet, I recommend that you first know about herbs and wild plants so that you can identify and recognize them.” Because herbalism is broad and toxic antagonists must be found. In order to gain all the knowledge, the herbalist completed a one-year training course at the school of medicinal plants in Oldenburg and attended further training courses to become a detox trainer and preparation of natural cosmetics. Not only in his herbal kitchen, but also through various educational institutions, he regularly offers herbal courses and tours. The next time you walk in nature, you look with different eyes at the leaves, stems, flowers and fruits that grow left and right along the way. Kirsten Nipper also shares great tips and ideas on Facebook and Instagram under Kirsten’s Herb Kitchen.

Two great recipes with natural ingredients that are easy to prepare and really taste great:

A simple wild herb smoothie

(for 2 people)

1 handful of wild herbs (goutweed, dandelion, daisy, nettle, pharmacy ground, chickweed), 1 banana/ 1 apple, about 300 ml of naturally cloudy apple juice

preparation: Wash the herbs and keep them in a tall container while they are soaking (you may need to chop them a bit first). Slice a banana and an apple and add them. Add a little water (to taste) and mix everything with a hand blender until a homogeneous mass is formed. Now fill with desired amount of water and puree. For a change, fruit juice, different fruits and vegetables can be mixed.

classic nest soup

3 handfuls of beet leaves, 200 g of potatoes (flour), 2 garlic, 1 onion, 1 tablespoon of olive oil, 600 ml of pepper, salt, pepper to taste, 200 ml of cream.

preparation: Chop the garlic and onion and put them in olive oil. Wash the beetroot leaves, add them and infuse with the vegetable aroma. Peel the potatoes, cut them into cubes and add them to the soup. Cook everything for 15 minutes. Then clean the ingredients, brush with cream and season with pepper and salt.

Beetroot soup is not only quick to make, but also tastes great and contains many valuable natural nutrients.  Photo: NipperBeetroot soup is not only quick to make, but also tastes great and contains many valuable natural nutrients. Photo: Nipper

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