My Herbs 1

Black salsify
with a toothed edge and ciliate when the
plant is young. Flowers are small, yellowgreen
in color, and arranged in a cymose
inflorescence, while fruit is a silique with
an achene. The young leaves taste great
in salads, spreads, and soups. They can
be picked from May to September.
Tip:
CURD SPREAD WITH
LADY’S MANTLE:
Ingredients:
- 6 tablespoons of finely chopped
lady’s mantle
- chives
- a clove of garlic
- salt
- water
- curd
Preparation: Mix the curd with a little
water, salt and garlic. Add lady’s
mantle and a little chives and salt, then
spread on fresh bread or flatcakes.
Goatsbeard (Tragopogon orientalis)
Blooming from May to July, goatsbeard
grows particularly on meadows,
pastures, country lanes, at road edges,
and in rubble piles. Moderately wet to
drying loam soil and a sunny location
are suitable for the plant. It is an annual
to biennial plant with a long,
pole-like, thick root.
Caulis is straight, gray-green in color,
smooth and up to 12–25 inches/30–70
centimeters tall. Leaves are narrowly
linear to linearly lance-shaped. Inflorescence
is an anthodium with green involucre,
while flowers are deep yellow
and fruit is an achene.
Young leaves, stems, anthodiums and
roots are picked. Roots are harvested in
autumn or early spring, young leaves
and stems from spring to late summer,
and flowers in the blooming period
(best before fructification is complete).
OAT SOUP WITH GOATSBEARD
Ingredients:
- 2 onions
- chives
- garlic or ramsons
- 2–3 goatsbeard roots
- young goatsbeard leaves and shoots
- 1 quart water
- oil
- salt
- spices.
Preparation: Sauté onion, then pour
in water and add finely cut goatsbeard
roots. Boil until soft (for about 15 min-
74 MY HERBS MAGAZINE