We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Giersch - medicinal plant disguised as a weed
Aegopodium podagraria, is an umbellifera - a distant relative of carrots and parsnips, and this is revealed by the taste of its leaves. Because it spreads so penetratively and displaces other plants, it is downright hated by many garden owners. It is Yaw rich in minerals and vitamins, tastes good and can be prepared like spinach. Here are the most important facts about Giersch:
- Giersch is an umbellifera like dill, parsley and carrot. It is also an important medicinal and kitchen plant.
- It contains an enormous amount of vitamin C and a large amount of minerals such as calcium, potassium and iron.
- Anti-inflammatory effects are scientifically proven, as are its draining properties.
- The medicinal plant helps against cystitis, light skin injuries, inflammation of the respiratory tract and rheumatic complaints.
- It can be used in the kitchen as diverse as spinach.
Giersch's ingredients are: Essential oils, chlorogenic acid, phenol carboxylic acids, coumarins, flavonoglycosides, resin, saponin, caffeic acid, hyperoside and isoqurcitin. With minerals potassium, calcium, magnesium, zinc, titanium, iron, manganese as well as copper and silica. Added to this are beta-carotene, vitamin A, four times as much vitamin C as in lemon and twice as much as in Brussels sprouts, which contain most of this vitamin from our kitchen vegetables. Giersch shines with a multiple amount of minerals compared to kale, for example.
Giersch drains and deacidifies, drives urine and slows down inflammation. It dissolves uric acid and helps against rheumatism, gout and rheumatic diseases. It stimulates digestion as well as appetite, stops blood flow and detoxifies.
The medicinal plant can be used against the following symptoms:
- To cough,
- Cold and other inflammatory diseases of the respiratory tract,
- Skin rash,
- Skin injuries,
- Insect bites,
- and varicose veins.
Gout and rheumatism
A common name is goutweed. Its Latin name means "goat foot healing gout". An effect against rheumatism has not been scientifically proven. Its reputation as a remedy for gout is probably due to its properties as an antispasmodic and pain reliever. It doesn't cure gout, but it does so. Its draining effect also helps flush out deposited uric acid crystals, which in turn relieves gout and rheumatism.
Use against other symptoms
Giersch's diuretic effect combined with its anti-inflammatory effect makes it a valuable remedy for inflammation of the bladder and urethra. Since it inhibits inflammation, cools and soothes the skin, yaw blades placed on the appropriate area relieve sunburn and insect bites.
A bath with Giersch relieves the pain from rheumatism and helps against hemorrhoids as well as against varicose veins. To do this, pour a liter of boiling water over fresh yeast leaves, let everything steep for 15 minutes, strain it and add it to the warm bath water. You bathe in it for about 20 minutes and then rest.
A tea made from dried yaw leaf is said to relieve the pain of rheumatism. To do this, pour two tablespoons of the leaves onto 250 ml of hot water and let everything steep for five minutes.
You can confuse Giersch with the Bibernelle, Wald-Engelwurz and the poisonous plants Bärenklau or Schierling. The unique selling points of Giersch are a triangular petiole, three-part leaves and again three-part single leaves. The grated leaves smell like parsley.
Weed? Wild vegetables
Giersch spreads all over with its spaghetti-like roots and can hardly be contained. Chopping only causes the root pieces to form new plants. However, it is absurd for the same people to spend a lot of money on smoothie powder made from kale, but dispose of the tasting and even healthier greed in the organic bin. There is only one way to get a grip on the dominant groundcover: eating. If you harvest the yaw, the plants become weaker and less sprout.
The medicinal plant combines everything a gardener wants from a vegetable: it does not need any maintenance, grows in quantities from April to autumn and can be harvested continuously. It can be used just like spinach, raw as a salad, in pesto, quark or yoghurt, cooked in soups, sauces, stews or as an accompaniment to meat and fish, with scrambled eggs and potatoes, in casseroles, pizzas and quiche. Dried, it is a good spice for meat, fish and soups, patties or bread. The taste of Giersch is not obvious and reminds of carrots and parsley.
Basically, there are numerous different uses of Giersch in the kitchen and the range of recipes is correspondingly broad. For salads, in quarks or dips, for example, the very young leaves are best, the taste is between spinach, carrot, parsley and celery. The older leaves are harder and taste more intense. They taste better when cooked, but are also suitable for herb butter or pesto. The seeds taste very spicy and therefore serve as a spice in soups and sauces. For all recipes for which you use dried parsley, you can also use greed seeds or dried greed leaves.
The flowers taste sweeter and are suitable for flavoring oils, vinegar, lemonades and juices. If you have a juice machine you can make a smoothie from young leaves and flowers.
Giersch harmonises with young dandelions, can be mixed with spinach and chard, goes well with potatoes, rice, bulgur and pasta, tastes great with wild garlic, garlic, chives and onions, and in combination with tomatoes, eggplants, zucchini, peppers and mushrooms.
For a greed pesto you need a handful of pine nuts, four to five cloves of garlic, about 200 ml of olive or sunflower oil, and four to five tablespoons of parmesan or pecorino cheese.
Clean the leaves, shake them dry and cut off the thick stems. Then pull off the cloves of garlic and chop Giersch into small pieces like garlic. In a bowl, mix both with the cheese and add the oil spoon by spoon. Toast the pine nuts briefly in a pan at level 3, then chop them and add them as well.
Put the pesto in a closed container and pour a little oil over it to preserve the whole thing better. Compared to basil pesto, you should use more and more garlic because Giersch has a strong taste of its own.
For a Giersch soup, chop the washed leaves and shoots. You stir some flour into simmering butter, fry a chopped onion in it and fill everything with water. There are also three peeled and diced potatoes. They season with salt and white pepper. The yaw is only added when the potatoes are almost cooked. Now set the temperature to low and let the soup simmer for about 15 minutes.
Tip: If you add some fresh wild garlic leaves in April, it will taste even better. A tablespoon of sour cream also refines the soup.
Giersch nettle soup
For a soup with greed and nettle, we collect young greed and nettle leaves by eye and depending on the number of servings. In order not to burn yourself on the nettles, pick them with gloves and wash the leaves afterwards. Then the nettles lose their strength.
Peel a small onion and three to four cloves of garlic, dice both in a saucepan, and braise in olive oil until the onion becomes glassy. Then peel three small potatoes and cut them into slices. Now add the greed and nettle and braise everything until the leaves fall together. Then add the potatoes, fill up with water until the potatoes are covered and salt. Simmer the soup at low temperature until the potatoes are tender. Then puree everything and taste it. The soup tastes best served fresh and with a dash of sour cream on the plate.
The green soup is a traditional farmer's recipe from northern Germany. It consists of greed, dandelion, nettle, bibernelle, daisies, stonecrop, yarrow and sorrel. As in the two recipes above, you can first fry an onion and garlic. Then add the shredded herbs, steam everything, pour water and simmer for about 15 minutes.
For this you need a small onion, 1 clove of garlic, 125 g of yogurt, 250 g of curd cheese, 100 ml of cream, milk, salt and honey by eye and lemon juice. You wash a handful of yaw blades and shoots, cut them into small pieces, as well as the clove of garlic and the onion. They stir these ingredients into the yoghurt, whisk it with the curd and in the end taste with lemon juice, salt and honey. If the mass is too thick, dilute it with milk. Whip the cream until stiff and carefully lift it under the curd.
To do this, chop a handful of young yeast leaves, mix them in a pack of cream cheese and add salt, pepper and - depending on your taste - curry powder or turmeric.
You need 500 ml of apple juice, 250 ml of mineral water, half a lemon, about 5 stalks of Giersch and a stick of lemon balm. You wash the lemon and the herbs, you cut the lemon into slices. Put the apple juice in a jug, add the herbs and lemon slices and let everything steep in the fridge overnight. The next day, add the mineral water and enjoy the drink chilled.
Giersch as a vegetable
Giersch as a vegetable is prepared similarly to spinach. For example, you braise five handfuls of yolk leaves and two chopped onions and three cloves of garlic in butter or vegetable oil, let the yolk simmer for a minute, then take it out, drain it and put it in the pan. Everything steams over moderate heat until the yaw is soft. In the end, season to taste with salt, pepper and balsamic vinegar.
Giersch with Mozarella
Instead of the usual basil leaves with mozzarella, tomato slices and balsamic vinegar, you can also use the leaves from Giersch, garlic tendril or wild garlic.
Giersch - an old story
The plant was considered a harbinger of spring because it spreads on the ground from the end of March. In the past, it was popular as a gout remedy, so monks and nuns grew it extra. Boiled in wine, it was supposed to help against “rotten fever”, a powder from the dried root was also used for this. Surgeons put him on skin injuries.
Giersch was popular in the kitchen in the late Middle Ages because it tasted good and was also used for healing. Folk medicine used it against worms, intestinal complaints and rheumatic diseases. People put freshly crushed leaves on insect bites, dog bites or cuts.
It adapts and occurs in almost all of Europe in a temperate climate. It is a nitrogen indicator because it mainly colonizes nitrogen-rich soils. It thrives excellently in the damp shade and is therefore also found in dense deciduous forests. (Dr. Utz Anhalt)
Author and source information
This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
Dr. phil. Utz Anhalt, Barbara Schindewolf-Lensch
- Pahlow, Manfried: The great book of medicinal plants: Healthy through the healing powers of nature, Nikol, 2013
- Hensel, Hensel: Which medicinal plant is it?, Franckh Kosmos Verlag, 2007
- Peumans, Willy J. et al .: "Isolation and partial characterization of a lectin from ground elder (Aegopodium podagraria) rhizomes", in: Planta Volume 164 Issue 1, 1985, Springer
- Zimmermann, Dorit: Medicinal herbs for women: feel good, stay healthy and heal with the power of native plants, Knaur MensSana HC, 2018
- Schaad, Xenia; Seiters, Niclas: Wild Superfoods for Spring, Books On Demand, 2019
- Golter, Uwe: Cooking with Giersch Volume 2, Books on Demand, 2016