Spring emerges with its vibrant energy, bringing the first edible wild herbs of the season! As early as March, a variety of local herbs begin to sprout, ready to be gathered in abundance from nature. From a refreshing wild herb salad to a nourishing herb soup, this is the ideal moment to uncover and enjoy the season’s green treasures. This article highlights which wild herbs and medicinal plants you can find and make use of during the month of March.
Many wild herbs begin to sprout in March
Spring has arrived, nature is outside. Of course this also applies to wild herbs. They are still quite small and delicate, especially in March, but it is easy to see them even in the lawn because the grass is usually less tall than wild grasses and they can be easily spotted. At this time it is worth stopping for a moment in the garden, meadow or forest and take a closer look at what seems to be growing discreetly on the ground. You see more than you think.
Our wild herb magazine for spring
In ours Magazine of the Cantina delle Erbe (available here) you will find further advice and recipes on the world of wild herbs. The spring edition is completely new, in which we present many wild herbs for spring. There are also great recipes to follow. Don’t own any of our magazines yet? Then there is also our set with previously published editions that are still available. The magazine is available in both digital and paper versions
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The healthy boost of energy for cold daysWhy are young wild grasses especially valuable in spring?
After the long winter, wild herbs are a particularly valuable addition to the menu. They are rich in important nutrients and provide us with valuable chlorophyll and other important plant substances. Young wild grasses are particularly rich in nutrients. They are full of energy they need to grow. If you harvest wild herbs in March, they are not only particularly tender and tasty, but they are usually also more nutritious than, for example, in summer. Some wild herbs are still very small. Garlic mustard they are found already in March, but the leaves are so small that they can sometimes be found Gundermann be confused. For one Pesto Gundermann is definitely not suitable yet because you can’t harvest large quantities yet, but there are already many other wild herbs with which you can harvest more and more every day.
What wild herbs can you find in March?
In March, nature literally begins to awaken again – and this is precisely what makes this month so special for harvesting wild herbs. While many plants only reach their full splendor later in the year, the first tender shoots emerge Spring a real nutritional boost. After the cold winter months, these young wild herbs are particularly rich in vitamins, minerals and secondary plant substances that optimally support our organism. Additionally, they often have a milder flavor than later stages of growth, making them ideal for fresh salads and vegetables Smoothies or make light spring soups. Those who start looking now can enjoy the concentrated freshness and strength of spring directly from nature!
Already in March the following wild herbs can be found in abundance:
Would you like to collect wild herbs yourself?
March is the best time to start! The plants are young, full of energy and easy to discover in the meadows, woods or in your own garden. If you want to learn more about which wild herbs you can harvest now, where you can find them, and how to identify them safely, check out our book
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Can you eat wild garlic after it has flowered? What you should pay special attention to in MayHarvest wild garlic correctly
You can find many excellent recipes in our little paperback”Wild garlic – wild pleasure“(available here). We have everything you need to know there Wild garlic summary. How to collect it, what plants it can be confused with and how to grow it yourself in the garden. You can find these and other topics about wild garlic in combination with our best recipes for this fantastic wild plant in our compact Wild Garlic Paperback Book (ideal for backpack).
Fresh spring wild herb salad with lemon dressing
A light and crunchy salad with fresh wild herbs – perfect for the first touch of spring on your plate!
Ingredients:
- 1 handful of fresh wild herbs (e.g. seaweed, chickweed, dandelion, sorrel)
- 1 small handful of young spinach leaves or Lamb’s lettuce
- 1 carrot
- 5 radishes
- a few walnuts or 1 tablespoon chopped walnuts
For the seasoning:
- 2 tablespoons of olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon mustard
- Salt and pepper to taste
Preparation:
- Wash the wild herbs and lettuce and dry them.
- Peel the carrot and grate it into thin strips, cut the radishes into thin slices.
- Put everything in a bowl and sprinkle it with walnuts or walnuts.
- For the dressing, mix all the ingredients well and pour over the salad.
- Mix carefully and enjoy it fresh!
Suggestion: If you prefer you can add pieces of apple or a little feta: the result will be an excellent combination of flavours!
Above all Dandeliondaisies, wild garlic, seaweed, chickweed and Nettle You can already find them in abundance and use them to prepare excellent dishes with wild herbs. These wild herbs are in ours Seasonal calendar of wild herbs (available here) printed especially large on the March calendar page and marked with a mound of dirt. This means that many of these wild herbs can already be found.
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Preserving lovage in July – this method is better than freezing!The world of wild herbs on YouTube and Co.
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