EDIBLE PLANTS

Welcome to Edible Plants!

Ground Elder - Bishops Weed (Aegopodium podagraria)

There is sometimes confusion with Ajwain (Trachyspermum copticum) this is more due to a coincidence in naming than any other similarities. Trachyspermum copticum and Aegopodium podagraria both also go by the name of Bishops Weed. Ajwain is a different plant completely and is often used in Indian and Pakistani cooking as a spice and tastes like strong thyme and caraway. Ground Elder (Aegopodium podagararia) however, is more of a vegetable with a mild herb flavour, which although unique, is a little like celery.

Ground Elder - Bishops Weed (Aegopodium podagraria), grows wild in Britain, Mainland Europe, including Scandinavia and through to West Asia. It has been an important food plant in most of these regions, until the introduction of more modern farming methods. It's popularity was undoubtedly because the plant is easy to grow and the harvest starts early in the year, when there is little else available.

Although it's popularity has waned, there are still some good recipes to be found and it is often still eaten in parts of Scandinavia, Russia and Lithuania. Britain was introduced to ground elder by the Romans, who again used it as a food plant.

Best picked from when it appears (as early as February) through to just before it flowers (May to June). If it is picked after this point it takes on an unusual taste and has a horrible laxative effect! However you can stop the plant from flowering by pinching out the flowers, this will ensure the plant remains edible if used more sparingly as a pot herb.

Ground Elder Recipes

Ground Elder as Asparagus - This is easily my favourite! Take tender young, green shoots and steam them till warm, one minute. Toss them in melted butter, add salt and pepper, serve.

Easy Ground Elder - Use young leaves and leaf stems. Wash well and cook in a tablespoon of butter with a very little water. Add salt and pepper and cook gently for about 10 minutes, stirring continuously. When tender, drain well then toss in butter and serve.

Ground Elder Soup

Throw the sliced onion into a saucepan. Soften the onion in the butter until golden then add the flour. Slowly add the stock, stirring all the time to make a smooth soup. Mix the leaves in and simmer for five minutes or until leaves have softened. Blend the ingredients, add in the cream and season to taste. Serve with croutons.

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