Ground Elder

Ground elder (Aegopodium podagraria), also known as goutweed, is an invasive plant — but when young, it’s a tasty and nutritious foraged green. Here’s how and when to use it:

When to Harvest Ground Elder

Best time: Early spring (March–May in the UK) when the leaves first emerge.
Pick only young, tender shoots that are:
- Bright green
- Shiny
- Closed or just unfurling (they look a bit like angelica or celery)

Once it starts flowering or becomes tough and fibrous, it’s best avoided — it turns bitter and can upset digestion.

Photographed in July

How to Use Ground Elder

1. As a Leafy Green

Use it like spinach:

Blanched: Briefly boil, then sauté with garlic or butter.
In soups or stews: Add toward the end for a herby note.
Stuffings or frittatas: Mix with eggs, cheese, and herbs.
Pasta dishes: Wilt into hot pasta with olive oil and lemon zest.

2. Raw (in moderation)

Use youngest leaves only in:
- Mixed salads
- Pesto (blend with wild garlic, nuts, oil, lemon juice)
Has a slightly aromatic, celery/parsley-like flavour

⚠️ Don’t eat too much raw — it may cause stomach upset in some people.

Pairing ideas:

With potatoes (boiled or roasted)
With eggs (omelettes, quiches)
With cheese (especially goat’s cheese or feta)
With mushrooms, particularly wild ones

Tip for Control:

Since ground elder is invasive, regular picking (especially young leaves) can help limit its spread — it’s a great excuse to forage frequently!