Wiesenkerbel

Succeeds in most soils. Shade tolerant. The root has been recommended for improvement by selection and breeding as an edible crop. This plant looks quite similar to some poisonous species, make sure that you identify it correctly.

Edible Parts: Leaves Root Edible Uses: The leaves are eaten raw, cooked as a potherb or used as a flavouring. They taste somewhat less than wonderful[K]. Root - cooked.

Dye A beautiful green dye is obtained from the leaves and stem but it is not very permanent.

Heimisch: Albania, Algeria, Altay, Amur, Austad, Austria, Balestrand, Baltic States, Belarus, Belgium, Bulgaria, Buryatiya, Central European Russia, China North-Central, China South-Central, China Southeast, Czechia-Slovakia, DR Congo, Denmark, East European Russia, Ethiopia, Finland, France, Germany, Great Britain, Greece, Haram, Hegra, Hungary, Inner Mongolia, Iran, Ireland, Irkutsk, Italy, Jølster, Kamchatka, Kazakhstan, Kenya, Khabarovsk, Kirgizstan, Korea, Krasnoyarsk, Krym, Kuril Is., Magadan, Manchuria, Mongolia, Morocco, Måløy, NW. Balkan Pen., Nepal, Netherlands, North Caucasus, North European Russia, Northwest European Russia, Norway, Poland, Portugal, Primorye, Ramnes, Romania, Rwanda, Sakhalin, South European Russia, Spain, Stavanger, Trysil, Vik, Våler Eingeführt: British Columbia, Cape Provinces, Chile South, Connecticut, Delaware, Føroyar, Greenland, Iceland, Idaho, Illinois, Lesotho, Madeira, Maine, Maryland, Massachusetts, Michigan, Minnesota, New Brunswick, New Jersey, New York, Newfoundland, North Carolina, Nova Scotia, Ohio, Ontario, Oregon, Pennsylvania, Québec, Rhode I., South Georgia