Edible Günsel
The edible or medicinal plants used primarily include greens
- Yellow Günsel / Acker Günsel (Ajuga chamaepitys)
- Pyramiden Günsel (Ajuga pyramidalis)
- as well as the creeping günsel (Ajuga reptans).
also read
- Creeping Gunsel - an edible weed
- Creeping Günsel prefers a clear location
- Creeping Günsel blooms in early summer
Yellow Gunsel
The yellow Günsel originally comes from the Mediterranean area, but has also been at home in Germany for a long time. The strongly fragrant plant, which is up to 15 centimeters high, can be found mainly on calcareous soils, primarily in fields, and is very noticeable with its intense lemon-yellow flowers. The plant, also known as “blow herb”, was once mainly used to treat strokes. The yellow Günsel is on the red list of endangered species in Germany and should therefore not be collected.
Pyramid Günsel
In contrast to the Creeping Gunsel, the Pyramiden Gunsel does not form foothills, but grows up to 35 centimeters upright. The blue to violet flowers appear between June and August, the leaves also show a striking red-violet color. The plant is found mainly in the Alps, but also in the Caucasus and in the northern and southern European mountains. The plant, also known as green stone, is traditionally used as a medicinal plant for metabolic disorders and to promote wound healing.
Creeping Gunsel
Probably the best-known Günsel species is the creeping Günsel, which is not only found very often in its wild form, but is sometimes also planted as a ground cover in some gardens. Both the leaves and the stems and flowers of the plant that blooms between April and July are edible and can also be used as medicinal plants in the form of teas and infusions.
Use Günsel in the kitchen
The intense taste of the creeping gun is reminiscent of bitter chicory, which is why the herb should only be used to a limited extent. Leaves and shoots can be used fresh as a salad spice or in herb sauces, but also boiled or steamed in vegetable, potato or egg dishes. The milder-tasting flowers go well with desserts or as a decoration of fruit salads.
Tips
The Creeping Günsel is traditionally collected between May and June and then processed fresh or gently dried.
