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Ground Elder & Tempeh Recipe


Ground Elder (Aegopodium podagraria) is a current staple wild food for my family at the moment. It’s prolific, and well worth harvesting. Try this quick vegetarian recipe, that I rustled up last night.

  • 2 good handfuls of ground elder leaves (stalks removed)
  • 1 block of thawed tempeh
  • 3 good glugs of olive oil
  • 1/4 cup of brown rice vinegar
  • 2 tablespoons of tamari
  • 2 crushed garlic cloves
  • 1 red pepper
  • a handful of chopped black olives

Suggested Instructions

  1. Cube the tempeh into small pieces.
  2. Combine the tempeh with the olive oil, brown rice vinegar, tamari and garlic and let sit for 3-10 hours (preferably stirring every hour). If you work away from home, cover the marinade and let it sit all day in the fridge.
  3. Turn the oven hob to high, and using a frying pan, quickly fry the tempeh and marinade mix until browned.
  4. Turn the heat down to mid-low, and add the red pepper and chopped black olives. Fry until the red pepper is cooked.
  5. About 5 minutes before serving, add the chopped Ground Elder and stir continuously until it looks like wilted spinach.
  6. Serve with accompanying vegetables of your choice.

About the Author 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 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

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