Most gardeners know Goutweed (also called Ground Elder) as that stubborn, uninvited guest that loves to take over flower beds. But here’s a little secret: this “weed” is actually a powerhouse herb with some amazing health benefits! If you’re looking to shake up your kitchen routine, Goutweed is a fantastic, nutrient-dense addition to your favorite meals.
The Ultimate Taste Test: Cooked Goutweed
If you’re feeling adventurous in the kitchen, Goutweed is a brilliant substitute for spinach—much like stinging nettles. You can harvest the tender young shoots or even the older, more established leaves. Since this hardy herb grows pretty much all year round, you can keep it on your menu throughout the entire season.
When raw, Goutweed has a zesty, slightly spicy, and salty kick—kind of like a mix between carrots and parsley. However, once you cook it, it mellows out and tastes remarkably like spinach. It’s the perfect side dish to swap in for your usual greens, especially when paired with potatoes and sausages.
What You’ll Need: Goutweed “Spinach”
To whip up a batch of Goutweed spinach for 2 to 4 people, grab these ingredients:
- 10 to 18 oz (300g – 500g) Goutweed
- 1 tbsp Butter
- 1 tbsp Mustard
- 1/2 tsp Cumin
- 1 Onion
- 1 Clove of garlic
- A pinch of Nutmeg
- Two pinches of Black pepper
- A dash of Salt
- A splash of Heavy cream
- A glass of Water
How to Make It: Goutweed “Spinach”
First things first: give your Goutweed leaves a good wash and trim off the stems. If your plant has started to flower or produce fruit, go ahead and remove those too—we only want the leaves for this recipe. Let them drain in a colander, then give them a rough chop with a sharp knife or kitchen shears.
Next, melt the butter in a pot and toss in your finely chopped onion. Once the onions are translucent and fragrant, add the chopped Goutweed and garlic. Let everything sauté for a minute or two, then stir in your spices and mustard. After another two minutes, pour in the water and that splash of cream.
Pro Tip: If you want your Goutweed spinach to be extra creamy, let it simmer for about ten to fifteen minutes before serving. This side dish is absolutely delicious with potatoes or pasta, and it pairs beautifully with meat or fish.
