Common ground elder

The Latin species name ‘podagraria’ refers to its traditional use for treating gout. In the medical field, a gout attack in the metatarsophalangeal joint of the big toe is referred to as ‘podagra’. However, ground elder was also frequently used to treat rheumatism, as it is said to possess anti-rheumatic properties.

Herbalist Father Künzle wrote: ‘Horseradish is a marvellous remedy for all types of rheumatism, sciatica, gout and podagra’ and ‘The young leaves can be prepared as a salad. This salad cleanses the stomach and intestines, relieves constipation and expels worms’ (Künzle, 1947, p. 397).

Furthermore, wood sorrel is considered to have diuretic, blood-purifying, metabolism-boosting, anti-inflammatory and wound-healing properties, from which various applications can be derived.

Its diuretic properties can be beneficial for kidney and bladder ailments, such as cystitis.

Ground elder was often used in spring health regimens to revitalise the body. This use may be attributed to its blood-purifying and metabolism-boosting properties. Wood sorrel also contains important vitamins, minerals and trace elements that can provide additional support for the body in spring.

Its wound-healing and anti-inflammatory properties can provide relief when applied externally to minor wounds or sunburn. Ground elder has also been used externally to treat haemorrhoids and insect bites.

In ancient times and during the Middle Ages, ground elder was a popular wild vegetable. Its flavour is reminiscent of carrot or parsley and is extremely aromatic. Giersch is a widespread wild plant which is ideal for use both in terms of flavour and texture, and is therefore very popular with chefs and wild plant foragers.

The young, tender leaves, along with their stalks, are excellent mixed raw into salads and are also extremely versatile when cooked. They are particularly well suited to making flavourful ‘wild spinach’, a hearty pesto, and fillings for strudel or puff pastry tarts. The leaves can also be made into crisps and used as a flavourful ingredient in soups, bakes or stews.

The slightly older, tougher leaves are ideal for hot dishes, as they become soft and tender when heated whilst still retaining their intense flavour.

The flowers and fruits can also be used: the flowers are sweeter, whilst the fruits are spicier. The flowers lend a delicate flavour to oils and vinegars and are excellent as an addition to lemonades or punch. The seeds can be used to flavour wines or bread and are also suitable for sprouting.

Dried leaves, flowers and seeds can be used as a substitute for parsley, as a general seasoning or to enhance herb salts.

Ground elder is generally regarded as a tenacious weed that is found in many gardens. It spreads widely with its long, thin roots and is almost impossible to control. If you want to get rid of it, you have to remove every last bit of the root system – an almost impossible task, as it can sprout again even from the tiniest root fragments. It is advisable to make friends with it and regularly incorporate the leaves into your diet or enjoy them as a raw snack. This weakens the plant, causing it to regrow less, whilst allowing you to benefit from its valuable nutrients.

The vitamin C content of wood sorrel is more than three times that of lemons, and it provides valuable minerals such as calcium, magnesium and iron.

In the wild, wood sorrel can be found in semi-shaded areas and on the edges of woodlands. However, care must be taken when foraging, as ground elder belongs to the umbellifer family, which also includes poisonous species such as spotted hemlock and dog parsley. However, edible plants such as dill, parsley and carrots also belong to the same family.

Cow parsley can be identified using the 3 x 3 rule: the leaf stalk has a triangular cross-section; this stalk branches into three further stalks; and each of these stalks usually bears three leaves. Depending on the stage of development, however, there may be just one, two or even more than three leaves. In most cases, there are three on the central stem and two to three on each of the side stems. The leaves have a single or double-serrated edge, and the scent of crushed leaves is reminiscent of parsley.