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!
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