There are over 20,000 species of plants that have been recorded as edible, yet in our current society you'll be lucky to find more than 25 of them in your local supermarket!

Edible weeds are a great addition to a healthy, balanced lifestyle. They are local, sustainable, and free so they help cut your food bill. Edible wild plants contain no packaging & no chemicals.

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Ground Elder Quiche


Ground elder (Aegopodium podagraria) leaves are best picked when then are very young and have a shiny green to them, rather than the matt leaves that develop as the plant matures. One of my favourite wild greens, its flavour only really comes out when it is cooked or marinated. This ground elder quiche recipe tastes awesome, even if it is reminiscent of 1970’s cuisine!


  • 100g shallots (finely sliced)
  • 100g blanched ground elder
  • 3 eggs
  • 150ml plain yoghurt
  • 150ml whipping cream
  • 50g grated cheese (your choice)
  • nutmeg
  • salt and pepper
  1. Fry the onion until just translucent, then add in the ground elder leaves, stir and fry for a further minute.
  2. Whisk together the eggs, cheese, yoghurt, cream, nutmeg, salt & pepper.
  3. Heat oven to 200C/400F/Gas 6.
  4. Line a buttered 26cm quiche tin with pastry and pour in the filling.
  5. Bake for 30-35 minutes or until it has risen and golden brown.

Serves: 4

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Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2009. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.