Edible wild seeds – small but powerful!
small seeds with big effects
Edible wild seeds contain valuable ingredients, because from such a small seed the germ sprouts later and then grows into a strong plant. Many edible wild seeds grow in our immediate vicinity and if you know them you don’t need to use superfoods from the other end of the world. Edible wild seeds of native wild plants are, for example, seeds of: nettle, chickweed, evening primrose, garlic mustard, balsam, shepherd’s purse, sorrel, wild carrot, ground elder and many more. Wild seeds are natural and have a high concentration of vital substances. They contain, among other things, carbohydrates, proteins, healthy fats, proteins, minerals and trace elements. Power packs from the wayside.Do you know nettle gomasio? The recipe is from the book Edible Wild Seeds: Find, Collect, Enjoy Versatile * and I simply added “wild pepper” to it. Gomasio is a traditional blend of spices from Japanese and Korean cuisine. It is also known as sesame salt. Sesame is one of the oldest oil plants and contains a lot of calcium. You can find nettle seeds almost everywhere from late summer to autumn. In addition to numerous unsaturated fatty acids, they contain vitamin E, antioxidants and plenty of natural protein, which also makes them interesting for athletes.
The seeds of the garlic mustard are meant here as “wild pepper”. When pounded in a mortar, they develop their aromatic spiciness, which is ensured by the mustard oil glycosides, among other things.
Nettle gomasio with wild pepper – recipe
Step 1 :
Roast the nettle seeds without fat over medium heat until they are fragrant. Put on a plate, let cool. Also only lightly roast the sesame, because if it is roasted too much, it will taste bitter.
Add the sesame seeds to the nettle seeds. Pound the garlic mustard seeds in a mortar and add to the nettle and sesame mixture with the salt. Mix everything together and let cool before you put the nettle gomasio with wild pepper in a screw-top jar. That Nettle gomasio with wild pepper is suitable for seasoning soups, vegetable, noodle and rice dishes, as well as for salads, dips or on sandwiches.
With the best recommendation from the Herbal Hunter wild herb kitchen.
my book recommendation for you:
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