Use Gundermann as a seasoning herb in the kitchen
The leaves of the Gundermann have a slightly pungent taste that is reminiscent of mint and liquorice. The aroma is quite strong, so the herb should only be used sparingly when seasoning.
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Gundermann goes well with all dishes that you can also season with thyme or mint. Gundelrebe is popular as a condiment for eggs, herb butter and quark dishes.
Just before eating, cut the herb into small pieces and pour it fresh over the food. You should only cook with dried leaves.
Leaves of basil vine in salad
The leaves of the Gundelrebe contain a lot of vitamin C and can be eaten raw as a salad. They go particularly well with salads made from wild herbs. You can combine different herbs as you wish.
Enjoy Gundermann as tea
Gundermann leaves can be brewed as tea like any other herb. To do this, scald a tablespoon of chopped or dried leaves with boiling water. Let the tea steep for five to ten minutes, then strain the leaves off.
Gundermann tea tastes aromatic and stimulates the metabolism.
When is Gundermann harvested?
Gundermann is freshly harvested from April to July or longer. The plant with its pretty purple flowers can be found in meadows, on woodlands and in some gardens. Unfortunately there is a risk of confusion with
- Red dead nettle
- Little Braunelle
- Gunsel.
If you're not sure which plant you are looking at, rub the leaves between your fingers. Gundermann gives off a slightly pungent odor that is reminiscent of mint.
The whole herb is cut, including the flowers. If the leaves remain on the stem, Gundermann can be dried very well so that it can later be used as a tea or spice.
Tips
Gundermann contains essential oils, tannins and bitter substances. The plant is used in naturopathy as a medicinal herb for purulent inflammation and internally for respiratory diseases and metabolic problems. The effectiveness of the Gundelrebe has been scientifically proven.
