External characteristics of the leaves
The leaves, which are both basal and on the bare stem, are blue-green to green in color. This makes them seem inconspicuous in the midst of other green plants. But on closer inspection, it becomes clear that they are designed quite distinctive.
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The leaves are arranged in an alternating arrangement. They are divided into a petiole and a leaf blade. The stalk of the leaves can be up to 20 cm long. The leaf blade is threefold. The individual feathers are also divided into three parts. This is what the leaflets look like in detail:
- tapering towards the end
- ovate-oblong shaped
- sawn on the edge
- very hairy underneath
- bare on top
You can eat the leaves!
You don't have to be a fan of wild herbs to like ground grass. Anyone who has a spark of culinary thirst for knowledge will be able to enjoy the Giersch. These weeds are edible and even healthy. Whether for simple dishes or for healing purposes, soaked in oil or dried and infused as tea - the choice is yours!
Use the young and the older leaves
The leaves, which smell strongly when rubbed, should best be picked before the onset of flowering. When freshly expelled (towards the end of March / beginning of April) they taste pleasantly aromatic and spicy. The young leaves of the ground elder are suitable, for example, for salads, spinach, smoothies and for hard boiled people for juice.
The older leaves, which can grow to an enormous size in summer compared to the young leaves, are suitable for drying. But they can also be used to conjure up delicious soups and vegetable dishes. Among other things, you can use them to season potato dishes.
Grail leaves are a free and more nutritious substitute for parsley in the kitchen.