Why we should eat wild plants

Somehow, humans have managed to split nature in two. On the one hand is the nature that needs protection, such as the nature reserve, for example. On the other is the so-called cultural landscape – the areas of land where we cultivate and derive our foodstuffs. I use the word foodstuffs consciously here, because it has little anymore to do with life-enhancing nutriment.

In permaculture (permanent agriculture), we don't distinguish between nature reserves and cultural landscapes because, quite simply, there is just one nature, and humans are part of it. We want to work with nature, not against it.

What does any of this have to do with weeds?
Instead of laboriously ploughing the soil with machines, fertilising, sowing seeds and spraying plants every year, Permaterra champions a permaculture approach that focusses on perennial plants, and even weeds. Once planted, they return year after year. Some don't even need planting at all – they just appear by themselves! The amount of work needed is kept to a minimum, and the soil is not damaged by ploughing.

Weeds are plants that have never been cultivated by humans. They grow freely in nature and need neither fertiliser, pesticides nor any other "remedies" to thrive. Because of this, they are almost never attacked by pests or diseases; they are healthy, strong plants – and as pure as nature intended, which is why edible weeds have a much higher nutritional value than cultivated plants. Nettle, for example, has eight times more vitamin C than oranges and, on average, contains three times more protein than cultivated vegetables.

Have you ever asked yourself why weeds are never eaten by snails, but your lettuces are?
The snails in our ecosystem are there to decompose the old, diseased or rotten parts of plants. When they see our lettuce seedlings, they think to themselves, "Hmmm, look at this poor plant, it smells terrible, it's not at all healthy! I'll eat that and restore the natural balance to this garden."
Weeds also have other advantages. Following a long winter, when little fresh food is usually available locally, weeds are the first to reappear and provide us with all the nutrients and vitamins we need. Lesser celandine, for example, appears as early as February and has enough vitamin C to get us through the last few weeks of winter.

“Your food is your medicine," said the Greek physician Hippocrates. This proverb applies more to edible weeds than to almost any other foodstuff.

The bitter substances, for example, that are found in many edible weeds help with digestion, promote healthy intestinal flora and prevent fungal infections. Bitter substances were also once commonly found in our old vegetable varieties. However, these substances have been bred out over the years until there is barely a trace left, which is why vegetables today taste more sweet than bitter. Additionally, tannins are also present in many species of edible weed. They inhibit inflammation, neutralise toxins and drive away bacteria and viruses.

Processing edible weeds
Edible weeds are best harvested in the morning, just after the dew has dried. Alternatively, they can be picked in the evening. Depending on the species, the leaves, flowers, seeds or roots are gathered. Over the course of a year, plants go through various stages of development. In spring, they put all their energy and nutrients into their developing leaves, making this the best time to harvest that part of the plant. Budding follows, and plants shift all their energy from the leaves to the flowers. Leaves are no longer harvested during this period. As autumn approaches, and depending on the plant, seeds are the next to be harvested, and finally, it's the turn of the roots.

When harvesting, Permaterra always ensures that the plants are never pulled out together with their roots, and that they are harvested in such a way that the plants are able to continue growing. Additionally, they never harvest the whole field, but constantly change location to ensure that a part is always left to nature.

In order to reap the best possible benefits from their healing powers, it is always best to process edible weeds when they are fresh. They can be used to make pesto, added to salads, soups, risotto and much more. They should be finely chopped by hand with a pair of scissors or a knife and added to a dish at the very end to prevent them losing valuable nutrients during cooking. If it is not possible to process all the edible weeds at once, they can be stored for a short time in the refrigerator in an air-tight container, or dried to make various blends of tea or to be used as herbs. This is best done by placing them in an airy, shaded place or using a dehydrator. Dry the edible weeds until they crack and crumble easily when touched.

The next time you go walking on the edge of a forest or wood, you'll suddenly see an abundance of food. And if you would like to learn more about edible weeds or permaculture, then visit the Permaterra webseitewhere, among other things, you can register to take part in various workshops.


A huge thanks to Lucas Meyer and Permaterra!