Caution with healthy Giersch: risk of confusion with poisonous plants
For many people with a garden, Giersch is just a weed that is difficult to control. For others, weed is a tasty plant that can be used in a variety of ways in the kitchen and is also extremely healthy. But be careful: there is a risk of confusion with poisonous plants when harvesting.
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If the Giersch spreads out again in the garden and despite all the measures you cannot get rid of, you should consider simply eating it up. Because weed is a real superfood and can be used against gout, among other things.
Remarkable protein content
Giersch provided people with the necessary vitamins even in times of food shortage. And even today, it is still brimming with vitamin C, provitamin A and minerals such as iron and magnesium, the Bremen Consumer Center said in a recent announcement.
“With about 100 grams of Giersch, the daily requirement of vitamin C is already more than covered,” explains Sonja Pannenbecker, consultant for food and nutrition at the Bremen Consumer Center.
“Its protein content is also remarkable for a wild herb. Giersch even surpasses spinach with its protein content by around 5 grams. ”
Giersch against gout
But weeds can do even more. As the Naturschutzbund (NABU) Germany writes on its website, Giersch is very helpful when it comes to acidification and the resulting diseases such as gout.
The minerals in Giersch therefore neutralize uric acid and can not only alleviate gout, but also joint pain and other complaints.
According to NABU, its name Aegopodium podagraria also describes its properties as a deacidifying herb, translated it means “to cure gout”.
Versatile use
The herb can be used in many ways in the kitchen. Young leaves, which should be washed well, are best suited for raw consumption. They are particularly delicate when they are just opening.
“The taste of raw greedsch is reminiscent of a mixture of carrots and parsley. When cooked, it tastes similar to spinach, ”says Sonja Pannenbecker.
With older leaves, however, the hard petiole should be cut off because the entire leaves become increasingly firmer and more intense in taste. That is why they are better suited for cooked dishes or for drying, so that you always have some greed in stock.
But not only the leaves are edible, the bright flowers can also be consumed. They can be put in salads or breaded and then fried.
Be careful when harvesting
The Bremen Consumer Advice Center points out that there is a risk of confusion with poisonous parsley and the spotted hemlock when harvesting.
“However, the Giersch can be recognized by its stem,” says Pannenbecker. “Because in contrast to its doubles with a round stem, the yaw stalk is triangular – if it is cut off, the cut surface looks like a triangle.”
NABU also declares that the sheet has three parts and another three parts. The old farmers’ rule “three-three-three, be part of the Giersch!” Is probably due to these characteristics.
Collect in nature
The leaves can be harvested all year round.
But if you ask yourself at each of the dishes you pick yourself, whether the Giersch may be, or hopefully, soon be gone as a result of this steady harvest, it should be said, according to the consumer advice center, that Giersch is not that easy to get rid of. But at least it ensures joy on the plate.
If you don’t have your own yaw in the garden, you can also collect it at the edges of forests or rivers. And here too, always wash the leaves well. (ad)
Author and source information
–This text complies with the requirements of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
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Important NOTE:
This article contains general information only and should not be used for self-diagnosis or treatment. He can not substitute a visit at the doctor.
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