What’s important to know when foraging, and which plants are easy for beginners?
Wild plants usually have a stronger flavor than supermarket vegetables and can be a fun and unique addition to the kitchen.
In principle, foraging requires permission from the landowner. Picking large quantities is prohibited and can result in a fine. Make sure to use a small knife or scissors to cut small amounts neatly. Always research carefully which parts of the plant are edible and how to correctly identify it—some plants have lookalikes that are not edible.
If you forage more often, it’s wise to pay attention to the quality of the soil and air in the area.
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Ground elder (Aegopodium podagraria) is considered a weed and grows wild almost everywhere. It tastes like celery.
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Nettle: Make nettle soup or sauté the young tops in butter as a vegetable side.
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Linden blossom is very sweet and aromatic due to the nectar in the flowers. Use it for herbal tea or syrup.
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Japanese rose (Rosa rugosa) is edible, just like all roses and rose hips. The petals have a slightly tangy taste and look beautiful in a salad.
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Mustard plant grows almost everywhere. Great for herb butter, for example.
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Ground ivy (Glechoma hederacea) is an herb with a flavor similar to thyme and oregano. The whole plant is edible.
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Galinsoga (quickweed) is considered a weed in the Netherlands but has a lovely nutty taste.