Use in the kitchen
The young leaves and shoots of the little meadow button are mainly used in the kitchen. Older parts of the plant taste very bitter and should therefore not be used. The young leaves, on the other hand, have a slightly pungent, cucumber-like taste. The leaves are mostly used fresh (and if necessary chopped up) for the preparation of herb butter and quark. Pimpinelle also tastes good as a topping on bread and butter or in crispy salads. Furthermore, the pimpernelle traditionally belongs in the famous Frankfurt green sauce and in the Hamburg eel soup. The freshly harvested leaves are only added to warm dishes after cooking, as the herb loses its aroma very quickly. Pimpinelle goes well with herbs such as thyme, rosemary, borage,Tarragon as well as garlic and onions. The leaves contain a lot of vitamin C.
- Thyme - versatile use as a culinary and medicinal herb
- The optimal location for pimpinels is sunny and moist
- Preserve pimpinelle by freezing
Herbal vinegar with pimpinelle
- Take a few leaves of pimpinelle and two sprigs of thyme and two sprigs of rosemary.
- Place this in a hot-washed glass with a screw cap.
- Add two bay leaves and one or two cloves of garlic.
- Fill the whole thing up with a good white wine vinegar.
- Let the vinegar steep in a cool and dark place for about two weeks.
- After this time, strain the herbs from the vinegar.
The herb vinegar with pimpinelle tastes particularly good in fresh vegetable and leaf salads.
Use in folk medicine
Traditionally, both the leaves and the roots of the Pimpinelle are used in inflammation, e.g. B. in the mouth and throat, used. The brew should also have a soothing effect on skin problems and sunburn. The popular name "hemostatic agent" indicates that the plant was once used to treat external injuries.
Tips & Tricks
The leaves of the pimpernelle should not be dried, otherwise they will lose their characteristic aroma. Instead, you can freeze them or soak them in vinegar or salt, e.g. B. as a component of herbal salt.