If you have a patch of Ground Elder keep cutting it back and young fresh leaves will grow back in no time. We harvest as much as we can throughout spring and early summer and particularly like it in egg dishes like quiche and omelettes. I’ve also found that it’s one of the few things that will grow under a walnut tree – in case someone wants to know. And I do not specially hot compost the roots and seeds or anything. Cook gently for a couple more minutes and serve. In my garden I remove flowering stems as soon as they appear, mostly because I don’t want them to seed but also because they are excellent to eat while young. If you have ground elder in your garden, invited or uninvited, it is very important not to put fragments of it into your compost as this will spread it into other areas. The result is usually not good. Add the garlic (if using wild garlic, chop in near the end) and mushrooms (ideally shiitake, otherwise cultivated) and fry for a couple of minutes more. Yes, you can. ( Log Out /  What about the ground elder roots? ( Log Out /  For the rest, use the biggest frying pan you can find as you want to fry rather than steam the ingredients. Prevention is far easier than cure. Love your website B.T.W. Interesting. It spreads by underground rhizomes – white root-like stems that produce new plants at every opportunity. 1st time messing around with cough drops eventually turned out OK (inc dried marshmallow root and licorice root, sorry no Latin today, loosing the sun shine. Some plants are poisonous to chickens although fortunately they are quite savvy about what not to eat and it is very rare for a chicken to eat poisonous plants due to their bitter taste. Problem is - alot of it is intertwined with the snowdrops and stuff which I don't want to dig up at the moment but I expect that it's going to be inevitable eventually. Ah, ground elder. I have not eaten any since it started to flower. If you want to grow ground elder, the simplest advice is probably – don’t. I always describe the taste as between spinach, parsley, and carrot greens, with perhaps a touch of celery. half an onion, finely chopped Mature ground elder leaves have a strong, unpleasant taste that invades the mouth and won’t let go, rather like the plants in a plot of ground. Change ), You are commenting using your Twitter account. Organic methods of dealing with ground elder. Thank you all for interesting information. ( Log Out /  Ground elder is rife on my allotment plot and elsewhere and I was weeding the heads yesterday as a priority, so they wouldn’t set seed. 50-100 ml double cream Raking dead leaves 5″ deep over the beds every fall. Ground elder is edible but I have to confess, I’ve never tried it. They look so tasty too. Of course they used a plant that knows how to survive in all circumstances, one that cannot be conquered. If foraging isn’t an option, or you’re feeling particularly brave, and you want to give growing it a try, you will have to bring in the big guns in terms of containment. https://www.facebook.com/photo.php?fbid=10209592584870967&set=a.1221575499037.34018.1218439324&type=3&theater. Honestly, chickweed spreads much more easily, and dandelion roots or virginia creeper vines take far longer to die in the compost. I have ground elder in my garden, did the Romans plant it here? 5 nettle tops I wouldn’t eat too much of it raw because of the texture – it’s slightly fuzzy. In new lawns, ground elder will usually be starved by repeated mowing, and should not persist for long. There is a good article that shows the difference in a recent issue of Guinea Pig magazine. It is a perennial, so doesn't die over winter and mainly spreads by rhizomes, although it does seed. When tender, drain well and toss in butter before serving. For keeping intestinal problems at check, you can depend on this vegetable. If the roots are completely contained is it still just as prolific at spreading by seed? In spring I make one that I call Strong Salad. It's an almost ineradicable weed, laughing off regular weeding, hoeing, often surviving glyphosate unless it's applied carefully. I imagine a lot of people would like to know that , I’ve the varigated ground edler ( Aegopodium podagraria ‘Variegatum’) in my flower bed. but concentrates for later my usual cough syrup got frozen. Uses Edible Uses. Should she try again … It may take several seasons until the ground elder is completely destroyed. Where it invades a planted area it may be necessary to dig out the desirable plants and clean off their roots to remove rhizome fragments. Though admittedly, I’ve only ever tried this on small plants that come up between equally vigorous mint plants a few feet from the above mentioned wall. Pernicious pasta (1 serving) Hi Vivi. hummmm, first time here…. It is so common that it may well be easier to find a patch near your garden that you can forage from. It might be interesting to try the seeds since the seeds of many related plants are used as spices, but I never have. Today, I try cooking and eating Ground Elder, an invasive weed that's threatening to overtake my garden. Just one digging session will not eradicate all the roots and rhizomes. Ground-elder was probably introduced into the UK from continental Europe in Roman times for use as a medicinal and culinary herb; it soon became established as a pernicious weed of gardens, shady areas and cultivated ground. Once Ground Elder flowers it becomes a mild laxative, a diuretic and a soporific so it is best not eaten once the flowers appear or one could fall asleep and wake up in all sorts of trouble! Established flowerbeds, freshly dug soil, cracks in paving, lawns. I’m just looking for information, if I can use it in the same way as regular ground elder. List of various diseases cured by Ground Elder. The Romans continued their travels, but ground elder stayed. This year in desperation, I’ve decided to eat it by making a Scandi Ground Elder Tart – or two. (Aside from the fact that it was grown intentionally in cloister gardens and old farms, both as a ‘hungry gap’ vegetable and for medicinal purposes.) Awesome cooked, though – freezes well after you blanch and drain it, too! The area that I harvest, and where the plants actually bloom, has a drainpipe lying alongside it that’s connected to a roof downspout, so it’s almost always well-watered. Thanks for this Alan. Maybe I have that “variegated” variant, but mine really doesn’t spread that badly. One big question remains though: does it taste any good? 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