Giersch - medicinal plant, tea and recipes

Giersch - as a weed camouflaged medicinal plant

Aegopodium podagraria is an umbellifer, which is a distant relative of carrots and parsnips, and this betrays the taste of its leaves. Because he spreads so penetrating and displaced other plants, he is downright hated by many garden owners. Giersch is rich in minerals and vitamins, tastes good and can be prepared like spinach. Here are the most important facts about greed in advance:

• Giersch is a umbellifer such as dill, parsley and carrot. He is also an important healing and kitchen plant.
• Giersch has an enormous amount of vitamin C, plus a large amount of minerals such as calcium, potassium and iron.
• Scientifically proven anti-inflammatory effects, as well as its draining properties.
• Giersch helps against bladder infections, minor skin injuries, inflammation of the respiratory tract and rheumatic complaints.
• Giersch can be used in the kitchen as much as spinach.

contents

• Giersch - as a weed camouflaged medicinal plant
• ingredients
• effect
• applications
• Gierschbad
• Rheumatee
• confusion
• Weed? Wild vegetables
• Giersch Recipes
• Giersch - an old story
• Occurrence

ingredients

Ingredients of the yaw are: essential oils, chlorogenic acid, phenolcarboxylic acids, coumarins, flavonoglycosides, resin, saponin, caffeic acid, hyperoside and isoquurcitin. Of minerals potassium, calcium, magnesium, zinc, titanium, iron, manganese and copper and silica. In addition, there are beta-carotene, vitamin A, four times as much vitamin C as in lemon and twice as much as in Brussels sprouts, which contains most of this vitamin from our kitchen vegetables. Greed shines with a multiple amount of minerals compared to kale, for example.

Giersch is rated by many people as just a nuisance weed, but this is with its many healthy ingredients good for consumption and can also be used as a home remedy for various ailments. (Image: Denis Sandmann / fotolia.com)

effect

Giersch dehydrates and deacidifies, drives the urine and slows inflammation. It dissolves uric acid and helps against rheumatism, gout and rheumatic diseases. It stimulates the digestion as well as the appetite, quenches the blood flow and detoxifies.

applications

Giersch can be used against the following complaints:

• diarrhea,
• to cough,
• bladder infection,
• Cold and other inflammatory diseases of the respiratory tract,
• overweight,
• rheumatism,
• skin rash,
• skin lesions,
• insect bites,
• arthrosis,
• scurvy,
• and varicose veins.

Gout and rheumatism

A common name of Giersch is gout. Its Latin name means "gout healing goat's foot". An effect against rheumatism is scientifically not proven. His reputation as a remedy for gout is probably due to his qualities as an antispasmodic and pain reliever. He does not cure the gout, but it reduces the symptoms. Its draining action also helps flush out deposited uric acid crystals, which in turn relieves gout and rheumatism.

Use against further complaints

The diuretic effect of the yaw, combined with its anti-inflammatory action, makes it a valuable remedy for bladder and urethritis. Since it suppresses inflammation, cools and soothes the skin, put on the appropriate place licking sunburn and insect bites.

Gierschbad

A bath with Giersch relieves the pain in rheumatism and helps against hemorrhoids as well as against varicose veins. To do this, pour fresh water shake with one liter of boiling water, leave to soak for 15 minutes, strain and add to the warm bath water. In it, you will swim for about 20 minutes and rest afterwards.

Rheumatee

A tea made from dried yolk leaves is said to relieve the pain of rheumatism. To do this, pour two tablespoons of the leaves with 250 ml of hot water and leave to soak for five minutes.

Giersch tea is thought to have a soothing effect on gout and rheumatism. (Image: Hetizia / fotolia.com)

confusion

You can confuse Giersch with the beaver shrub, forest angelica and the poisonous plants Bärenklau or Schierling. The unique selling points of Giersch are a dreikantiger Blattstiel, three-part sheets and again three-part sheets. The grated leaves smell similar to parsley.

Weed? Wild vegetables

Giersch spreads with its spaghetti-like roots nationwide and can hardly contain. Chopping only causes the root pieces to form new plants. However, it is absurd for the same people to pay a penny for smoothie powdered kale, but dispose of the tasty and even healthier greed in the bio-bin. In order to get a grip on the dominant groundcover, there is only one means: eating. If you harvest the yaw, the plants become weaker and less active.

Giersch combines everything a gardener desires from a vegetable: he needs no care, grows in quantities from April to fall and can be harvested throughout. It can be used just like spinach, ie 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 does not intrude, reminiscent of carrots and parsley.

Giersch Recipes

Basically, there are many different uses of the Gierschs in the kitchen and accordingly wide range is the range of recipes. For salads, in quarks or dips, for example, the very young leaves are best, in taste they stand between spinach, carrot, parsley and celery. The older leaves are harder and taste more intense. They therefore taste better cooked, but are also suitable for herb butter or pesto. The seeds taste quite spicy and therefore serve as a spice in soups and sauces. For all recipes for which you use dried parsley, you can also use excrements or dried yolk leaves.

Giersch can be used in a variety of ways in the kitchen, with the preparation of healthy smoothies is one of the simplest processing methods. (Image: J.Mühlbauer exclus./fotolia.com)

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 harmonizes with young dandelion, can be mixed with spinach such as chard, goes well with potatoes, rice, bulgur and noodles, tastes excellent with wild garlic, garlic, chives and onions, and in combination with tomatoes, eggplant, zucchini, peppers and mushrooms.

Giersch pesto

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 peel off the garlic cloves and chop greed like garlic into small pieces. In a bowl, mix both with the cheese and add the oil spoonful by spoon. Roast the pine nuts briefly in a pan at level 3, then chop and then add.

Place the pesto in a closed container and top with a little oil to better preserve the whole. Compared to basil pesto, you should always use more garlic, because giersch has a strong taste.

Giersch soup

For a Giersch soup, chop the washed leaves and shoots. Stir in some flour in boiling butter, fry a small onion and fill with water. There are also three peeled and diced potatoes. They season with salt and white pepper. The yaw comes only 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 leaves of wild garlic in April, it will taste even better. Even a tablespoon of sour cream refines the soup.

Giersch nettle soup

For a soup with greed and stinging nettle, we collect young yolk and nettle leaves by eye and depending on the number of portions. In order not to burn themselves at the nettles, they pick these with gloves and wash the leaves afterwards. Then the nettles lose their power.
They peel a small onion and three to four cloves of garlic, dice both into a pot and simmer in olive oil until the onion becomes glassy. Then peel three small potatoes and cut into slices. Now add the yolk and stinging nettle and simmer until the leaves fall together. Then add the potatoes, fill with water until the potatoes are covered and salt. Simmer the soup at low temperature until the potatoes are tender. Then purée everything and taste it. The soup tastes best served fresh and with a punch sour cream on the plate.

Also as an ingredient in a soup of local wild herbs Giersch may not be missing. (Image: Hetizia / fotolia.com)

Green soup

The green soup is a traditional farmer's recipe from northern Germany. It consists of yolk, dandelion, stinging nettle, beaver shrub, daisy, stonecrop, yarrow and sour clover. As in the two above-mentioned recipes, you can first sauté an onion and garlic. Then add the crushed herbs, simmer, pour water and simmer for about 15 minutes.

Giersch Quark

For this you need a small onion, 1 clove of garlic, 125 g yoghurt, 250 g quark, 100 ml cream, milk, salt and honey by eye and lemon juice. They wash a handful of yolk leaves and shoots, cut them small, as well as the garlic clove and the onion. Add these ingredients to the yoghurt, whisk with the quark and finish off with lemon juice, salt and honey. If the mass is too thick, dilute with milk. Beat the cream stiffly and lift gently under the quark.

Spread of yaw

To do this, chop down a handful of young yolk leaves, mix into a packet of cream cheese and add salt, pepper and, depending on your taste, curry powder or turmeric.

Giersch lemonade

You need 500 ml of apple juice, 250 ml of mineral water, half a lemon, about 5 stalks of greed and a stalk of lemon balm. You wash the lemon and the herbs, the lemon cut into slices. Put the apple juice in a jug, add the herbs and the slices of lemon and leave everything in the refrigerator overnight. The next day, add the mineral water and enjoy the drink chilled.

Giersch lemonade is refreshing and healthy. This is made, for example, from apple juice, mineral water, fresh lemon, egg yolk and some lemon balm. (Image: goldbany / fotolia.com)

Giersch as a vegetable

Giersch as vegetables prepare similar to spinach. For example, sauté five handfuls of yolk leaves and two chopped onions and three cloves of garlic in butter or vegetable oil, simmer the yaw for a minute, then take it out, drain it and put it in the pan. Everything steams over moderate heat until the yuck is soft. At the end you taste with salt, pepper and balsamic vinegar.

Greed with Mozarella

Instead of the usual basil leaves with mozzarella, tomato slices and balsamic vinegar you can also use the leaves of yaw, garlic or wild garlic.

Giersch - an old story

Giersch was considered a spring messenger because he spreads from the end of March on the ground. In the past, he was popular as a gout, and therefore monks and nuns built him extra. Cooked in wine, he was to help against "rotten fever", which also served a powder from the dried root. Wound doctors put him on skin injuries.

In the late Middle Ages, Giersch was popular in the kitchen, because it tasted good and at the same time served for healing. Folk medicine used it against worms, bowel problems and rheumatic diseases. Freshly crushed leaves put people on insect bites, dog bites or cuts.

Occurrence

Giersch adapts and occurs in almost all of Europe in a temperate climate. It is a nitrogen indicator because it mainly colonizes nitrogen-rich soils. In the humid shade, it thrives excellently and can therefore be found in dense deciduous forests. (Dr. Utz Anhalt)