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Edible Wild Plants

Wild vegetables are simply edible wild plants. These so-called wild vegetables often have an intense aroma and are rich in valuable ingredients. Many of these plants can be found growing as 'weeds' in the wild, in fields and wastelands.
Alexanders (Smyrnium olusatrum)
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Milk Thistle / Cardus Marianus (Silybum marianum)
Organic certification Brand new!
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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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Oyster-Leaf (Mertensia maritima)
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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)
Organic certification
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Sea Kale (Crambe maritima)
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Scurvy Grass (Cochlearia officinalis)
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Good King Henry (Chenopodium bonus-henricus)
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Root Chervil (Chaerophyllum bulbosum)
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Red Valerian (Centranthus ruber)
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Winter Cress / Yellow Rocket (Barbarea vulgaris)
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Goat's Beard (Aruncus dioicus syn. A. sylvestris)
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Edible Burdock (Arctium lappa var. sativa)
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Ramsons / Bear Garlic (Allium Ursinum)
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German Garlic (Allium Senescens)
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It can be particularly successful to grow wild vegetables in the garden, because these plants often develop unexpectedly well under culture conditions. From an ethnobotanical perspective, wild vegetables are very interesting, as many of those species have been previously been cultivated and then forgotten and reintroduced into the wild.