The sun is shining and May makes green even greener.
All around us everything is blooming and the breath of nature is unfolding to its full potential.
In our garden, one of the wild herbs is clearly beating all others - the goutweed.
Most people call it an enemy and I have to admit, I saw it the same way a few years ago.
But the more I enter into a relationship with nature, the more I feel comfortable and the more we grow together.
I also still remove goutweed in the flower beds, but I kept many places where it can sprout to give us our daily green smoothie and various other green treats.
If you harvest the leaves of the goutweed continously, you can look forward to new fresh leaves all summer long.
The young leaves are, of course, a bit more juicy and crisp, but you can also use the older ones for such things as this Pesto here.
The steadiness and resilience of goutweed shows us its magnificent power which we can also use for our health.
For example, goutweed contains many vitamins, especially vitamin A and C, trace elements and minerals such as iron, copper, boron and calcium.
By the way, for many years we have only used bear's garlic to make pesto with.
One year, there was not enough bear's garlic, but a lot of garlic mustard.
This year, there is not much garlic mustard.
So, I'm really happy that the goutweed always faithfully stands by our side.
Do you use goutweed too?
We are looking forward to your comment!
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