This week I’ve been down to the riverside to check on the carpets of Ground Elder (Aegopodium podagraria). Spoiler alert: it’s not Elder (Sambucus sps). It is, however, very tasty and nutritious.
It was brought over as a pot herb by the Romans, and left here to ravage our gardens with its invasive nature ever since.
Ground Elder belongs to the Carrot family (Apiaceae). It has an umbelliferous (upside-down umbrella) flower with tiny white florets. The leaves look superficially like Elder tree leaves, being trifoliate (having three separate lobes).
They look very different from the poisonous lacy leaves of Hemlock (Conium maculatum) or Hemlock Water Dropwort (Oenanthe crocata), but be aware of the leaf structure of these just in case.
Below are poisonous Hemlock and Hemlock Water Dropwort for comparison.
Ground Elder contains a superfood blend of essential amino acids, vitamins, and minerals. Here’s a brief summary:
- Vitamin K
- Magnesium
- Calcium
- Phosphorus
- Iron, Zinc, Copper, Manganese, Selenium, Chrome, Copper, Lead
- Vitamin C
- Pro-vitamin A
- Vitamin B1 & B2
- Protein, proline & amino acids
- Glucose
- Chlorophyll
- B-Carotene, Lycopene, Flavonoids, Anthocyanins
- P-active substances such as rutin.
Yes, there are trace amounts of lead and chrome in Ground Elder apparently! According to research from NIMH, these amounts are not significant enough to cause harm.
There is evidence (see here) to show Ground Elder is antimicrobial, anti-inflammatory, anticancer, antioxidant, antiaging and metabolic.
One of Ground Elder’s other historical nicknames is ‘Goutweed’. It was used to treat Gout in medieval times. It does taste great with rich and fatty foods as it compliments them with its clarifying taste. It’s hard to describe this taste: minty, aniseed, toothpaste, coriander, asparagus being closest!
I’ve eaten Ground Elder as a side veg boiled, then tossed with a little butter or olive oil, salt and pepper. i’ve stewed it with venison sausages (see reference to Gout!). This week, I made a yoghurt Spring soup with it.
GROUND ELDER & TURNIP CREAMY SOUP
(Rather watch a video? My video on Ground Elder and this recipe is here. Please do like and subscribe…)
You will need:
1 medium turnip
1 large onion
2 handfuls dried red lentils
1/3 carrier bag Ground Elder tops
1 veg stock pot for 500ml
250ml plain yoghurt (I used soya)
Salt, pepper to taste
2 tbsp frying oil
Gammon steak or Quorn to garnish (optional)
1.Chop up the turnip and put in a pan with the dried lentils. Boil 500ml water and pour in. Boil then simmer for 10 minutes til turnip is tender and lentils are soft and creamy.
2.Add veg stock cube and stir in well til dissolved.
3.Add 2 tbsp frying oil to a frying pan and mince the onion. add to hot oil and fry til golden brown. Add to turnip and lentil mix in pot.
4.Mash it all up with a potato masher (or a blender!)
5.Wash and finely mince the Ground Elder tops. Add to soup, and simmer for a further 5 mins.
6.Remove from heat and allow to cool for 5 mins.
7.Stir in plain yoghurt (150ml per serving). Add salt and pepper to taste.
8. Garnish on top with some protein: nuts, ribbons of steak, or Quorn. Voila!
Remember, if you’re looking to get out there and learn more about Spring edibles, my first 2026 Spring course is this coming weekend. All participants get a free copy of my Spring Wild Tapas E-book, too!
There’s more Spring courses if you follow the links on my Field Courses page here. If you can’t make a course, you can get a copy of my E-books from my online shop. Online webinars coming soon!
xx Hedgewitch Kat xx