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Chickweed and wild herb curd

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Ingredients for 2 servings:

  • 1 handful of chickweed
  • 500 g quark
  • 1 garlic clove(s)
  • salt and pepper
  • n. B. Wild herbs

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash a handful of chickweed thoroughly, shake dry, and chop quite finely. It’s best to use only the flowers and leaves, leaving out the stems if desired, although they are also edible. Mince one or two cloves of garlic. Mix everything thoroughly with the quark. Season with salt, pepper, and other wild herbs, if desired. The quark also tastes very good with a little wild garlic, for example. Delicious as a spread on bread or with boiled potatoes. Chickweed grows in almost every garden, but is often overlooked or removed. Chickweed contains vitamins A, B, and C, as well as minerals such as iron, calcium, selenium, and magnesium.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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