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Has anybody here tried doing anything with ground elder? I have heard it's better when it's not too young - but that's all I know about it. Do you cook it, or eat it as salad?

Don't tell me you actually want the stuff in your garden?! I've spent years in vrious gardens trying to get rid of it. But if there's something useful to do with it it would be great to know!

I was wondering when someone would mention ground elder.
Do not be suprised when i say that it is delicious to eat particularly when it IS young. Upto about 6-8 inches high it can be used as a spinach substitute. The greeks eat it as spinach still.
I love it. Many people simply cannot get over the fact that it is a weed, their association being one of a garden pest that cannot be easily iradicated. Worry no more you green fingered worriers, just get munching.
When young it can be eaten raw, and a bit carroty to me. Although as i said i wilt it down with butter and a grating of the ubiquitous nutmeg.
Makes a fine soup too mixed with chickweed.

I have a recipe for ground elderflower wine - thugh not tried it. The recipe does call for 12 oz of honey though - so you have to question if the ground elder is making a difference!

I've got some, but haven't yet given it a tasting... perhaps we should make some soup for Saturday Ina!

I don't need it in the garden... There are enough corners on the farm where the stuff grows; my goats can't cope with it all on their own. And I have been told by somebody who heard it on one of those programmes on telly and then tried it out for himself, that it does taste better when it's not quite so young. Can't judge for myself, as I haven't tried it yet! I suppose tastes differ.

OK, I shall disappear behind the silage pit for a ground elder tasting! What I really wanted to know is whether it can be eaten raw and cooked - looks like it can.

Yes it can be eaten raw but when its young and yes it can be made into soup .. a few recipies .... I have no idea what is meant by a few bunches so I just grab some


Ground Elder Omelette
1/2 to 1 bunch of ground elder
4 eggs
A little butter
Salt and pepper to taste

Pick young, bright green shoots of ground elder. Take them home, and wilt them in a frying pan in the butter. Beat the eggs, season them with salt and pepper, and add them to the pan. Cook for a minute or two, before putting the pan under the grill to finish off (or, alternatively, flip the omelette over). Serve with crusty bread as a light lunch or starter.

Ground Elder Quiche
Shortcrust pastry (125g flour, 60g butter, a pinch of salt and enough water to form a pastry)
1 bunch of ground elder
2 eggs
300ml of milk
Salt and pepper
A grating of nutmeg
100g of cheese, cheddar is ideal but a little parmesan added to it would help

Make the pastry (sift the flour and salt, rub in the butter to create a crumb texture, mix in enough water to form a dough). Roll the pastry out, and use it to line a greased flan dish. Take the leaves from ground elder stems. Beat the eggs with the milk and a little salt, pepper and nutmeg. Mix in the leaves and pour into the flan case. Grate the cheese and sprinkle it over the top, and bake in a moderately hot oven for half an hour to forty minutes. Serve hot or cold.


Ground Elder soup
2 bunches of ground elder
A dessert spoon of butter
A dessertspoon of flour
1 small onion
1 rasher of bacon (optional)
Salt and pepper
500ml chicken stock
250ml single cream

Take the leaves from the ground elder and rinse them. Sweat them off in the water left on the leaves for a minute, then take them off the heat. Soften the onion in the butter (with the bacon, if using) and add the flour. Slowly add the stock, stirring all the time to make a smooth soup. Mix the leaves in and simmer for five minutes or so, before blending or rubbing through a sieve. Add in the cream and season to taste. Serve with crispy croutons.


Ground Elder Cooked as Asparagus
I have not tried this one yet as I only found it yesterday …but I will give it a go as I love asparagus … British only though.
Take young, green shoots and steam them till warm, no more than a minute. Toss them in melted butter and serve immediately.

Thanks for those recipes Silver! I might just do a quiche as we've got eggs to use up too :D

I tried it last year and thought it was very unexciting and won't bother again.

I've now tried young and older leaves raw, and find both quite pleasant. Haven't tried cooking them yet - there always seems to be something else that needs eating!

This is increible - how can I be sure that the stuff that is so troublesome in my garden is not poisonous??!!! - Maybe I'll try it out on my hubby first!?

I'm showing this to my dad!!!!