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Plantes sauvages comestibles

Légumes sauvages sont tout simplement plantes sauvages comestibles. Ces soi-disant légumes sauvages ont souvent un arôme intense et sont riches en ingrédients précieux. Beaucoup de ces plantes peuvent être trouvées comme «mauvaises herbes» dans la nature, dans les champs et des terres incultes.
Alexanders (Smyrnium olusatrum)
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Chardon-Marie (Silybum marianum) Bio
Label d'agriculture biologique Nouveauté!
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Opposite-leaved saltwort 'Barba Di Frate' (Salsola soda)
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Buck's horn plantain, minutina (Plantago coronopus)
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Wild parsnip (Pastinaca sativa ssp. sylvestris)
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Evening primrose (Oenothera biennis)
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Water cress (Nasturtium officinale)
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Spignel (Meum athamanticum)
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Sanguine de mer (Mertensia maritima) semences
Très chaud!
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Hoary Stock (Matthiola incana)
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Wood avens (Geum urbanum)
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Wild Wall-Rocket (Diplotaxis muralis)
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Wild Carrot (Daucus carota ssp. carota)
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Sea kale (Crambe maritima)
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Scurvy grass (Cochlearia officinalis)
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Herbe du bon Henri (Chenopodium bonus-henricus)
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Root Chervil (Chaerophyllum bulbosum)
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Red valerian (Centranthus ruber)
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Sea beet (Beta vulgaris ssp. maritima)
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Winter Cress, yellow rocket (Barbarea vulgaris)
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Il peut être particulièrement efficace de cultiver des légumes sauvages dans le jardin, parce que ces plantes se développent souvent bien dans des conditions de culture. Du point de vue ethnobotanique, les légumes sauvages sont très intéressants, comme beaucoup de ces espèces ont été déjà été cultivées et ensuite oubliées et réintroduites dans la nature.