Ground elder does seem to be a popular leaf, so I thought this update would be useful. After my last post, we steamed the leaves with some butter (like you would spinach) and ate them with some pasta. The shoots were firm and the taste was good. The leaves were also very tasty with a surprising aromatic aniseed/ fennel overtone. My son and wife liked it overall, but held at one portion each, so I ate most of the dish.
I went out and picked some of the fresh leaves to sample again today, and I must say they are much better raw – with a very nice rich parsley taste and a hint of aniseed. So, we’ll be having them raw in salads from now on – until they flower of course!
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