Ground Elder Tarte – by no means weeds!
April 3rd, 2019 | main dishes
Ground elder, the weed known as “gardener’s fright”, is considered ineradicable. What can be done about it? Just eat it! Ground elder is delicious (and so healthy) in salads, as lemonade, pesto or – as in my recipe – as ground elder tarte.
Once you have the ground elder in the garden, you will hardly get rid of it. With its underground offshoots it spreads rapidly. As a gardener you hardly have a chance against it. But if you know how good this wild vegetable tastes, you begin to reconcile with this herb. In addition, it is awarded a great healing power in rheumatism, arthritis and gout. That’s why ground elder is also commonly called “Zipperleinskraut” [gout’s herb] in Germany.
Ground elder can be prepared as a vegetable such as spinach and thus suits very well for tartes or as a filling for dumplings. As a substitute for parsley, it can be added to any food and the young, barely unfolded leaves are perfect addition to any salad. Of course, you can also dry it and use for tea or chop and freeze it. Then you have a supply for the winter, because experienced herbal women say you should eat ground elder daily…
Since we know how good it tastes, we look forward to the ground elder in spring as we do to wild garlic & Co. Now we just have to think about what to do with the whole field horsetail in the garden. Any ideas?
Here is the recipe for my ground elder tarte. It tastes warm and cold alike.
Ground elder tarte
(4 portions – preheat the oven to 190° C)
And this is how the wife of the captain does it
I swear by the spices and spice blends of „Altes Gewürzamt“ [Old Spice Office] of Ingo Holland in Klingenberg. Optimal for the ground elder tarte is Niora, a dried, mild paprika from Spain with pleasant earthy and sweet aromas. Niora has no sharpness, but amazing aroma!
Leave me a message
Shore Leave in Barcelona
I’m sometimes asked whether a captain has time for a shore leave now and then. Yes. He does. In consultation with his deputy, the staff captain, he sometimes can enjoy a short break. However, he never moves far from the ship. Safe is safe. But a lunch at a restaurant – preferably recommended by the local pilots – is a welcome interruption of board routine or a small tour through the respective port city. Barcelona in Spain is one of his absolute favorite cities. Here you can read the captain’s shore leave recommendation: “7 hours in Barcelona”read more
Finally asparagus again!
It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!read more
Maa’ Deyo “Hyperbels” – Hamburg has a new stage
A new event space was opened in the basement of the Maa’ Deyo restaurant last Thursday. At the “Hyperbels Concert Evenings” the finest free improvisation and free jazz is played in an intimate setting with a maximum of 30 visitors, while South American fusion cuisine is celebrated upstairs. Great!read more