Ground covers have the advantage that they don't provide space for weeds. Some of them are even edible. We would like to introduce 10 of them to you.
Don't like weed? Then ground covers can help. The plants grow close to the ground, spread quickly and crowd out annoying weeds. Many flat-growing plants can not only inspire optically. They are edible and can be used in many ways. The ground covers presented in more detail below also contribute to a he althy diet and contain valuable ingredients.
chickweed
There is always a place in the garden for Chickweed (Stellaria media). The robust plants also thrive in the shade and like moist soil. Chickweed spreads quickly. Its leaves can be used in salads or eaten steamed.
Compared to lamb's lettuce, chickweed contains three times the amount of vitamin C. The iron content is even four times higher.
100 grams of chickweed contain:
- 680 milligrams of potassium
- 383 milligrams of vitamin A
- 115 milligrams of vitamin C
- 80 milligrams of calcium
- 39 milligrams of magnesium
- 9 milligrams of iron
Purslane
Purslane (Portulaca oleracea) proves to be an undemanding plant for beginners and is an eye-catcher in every garden with its light pink flowers. In the kitchen, purslane is used as a winter vegetable. The leaves can be served fresh as a salad or prepared like spinach.
Purslane is rich in vitamin C, minerals and valuable omega-3 fatty acids. The herb is said to strengthen the stomach and purify the blood.
100 grams of purslane contain:
- 494 milligrams of potassium
- 68 milligrams of magnesium
- 45 milligrams of sodium
- 21 milligrams of calcium
- 2 milligrams of iron
- 0.1 milligrams of vitamin B12
Gundermann
Ground ivy (Glechoma hederacea) is an almost forgotten herb that makes a very good ground cover. The plant is robust and has pretty purple flowers. The leaves of the ground ivy are particularly aromatic and very suitable for use in salads, pesto or herb butter.
The ground ivy has a long-standing importance as a medicinal plant and has an anti-inflammatory, metabolism-enhancing and expectorant effect.
Ingredients:
- Vitamin C
- Potassium
- tannins
- Bitter substances
- essential oils
- Saponins
- choline
Nasturtium
Nasturtium (Tropaeolum) can be used in a variety of ways in beds and tubs. With its numerous flowers in bright colors, the nasturtium is guaranteed not to be overlooked. Where nasturtiums grow rampant, weeds don't stand a chance. Leaves and flowers have a spicy taste and enrich salads. The flowers are a pretty decoration idea. The seed pods can be used as an alternative to capers.
Nasturtium is a valuable medicinal plant. The plant is effective against bacteria, viruses and fungi, strengthens the immune system and relieves pain.
100 grams of nasturtium contains:
- 26 Calories
- 2.7 grams of protein
- 2.3 grams of carbohydrates
- 0.5 grams of fat
Other ingredients:
- Vitamin C
- essential oils
- Mustard Oils
- Oxalic Acid
- Polyphenols
Wild Strawberry
The wild strawberry (Fragaria vesca) only lags behind the usual cultivars that are planted in the garden in terms of size. The small berries impress with pretty flowers and grow into substantial cushions even in shady locations. The fruits are sweet and aromatic. The flowers are also edible.
100 grams of wild strawberries contain:
- 145 milligrams of potassium
- 50 milligrams of vitamin C
- 25 milligrams of calcium
- 25 milligrams of phosphorus
- 15 milligrams of magnesium
- 3 milligrams of sodium
Woodruff
Woodruff (Galium odoratum) also grows in shady locations. There, the numerous white flowers quickly become an eye-catcher. However, the leaves should only be eaten before flowering begins. Woodruff is the basic ingredient for Maibowle. With its unique aroma, woodruff refines desserts and drinks. Woodruff should only be consumed in moderation. The contained coumarin can lead to headaches in case of overdose and damage the liver.
The herb is said to help against spring tiredness, have a balancing effect and relieve stomach cramps. The coumarin it contains is responsible for the blood-thinning effect of woodruff.
Ingredients:
- essential oils
- tannins
- coumarin
- Asperuloside
- coumarin glycoside
Forest Blueberries
The forest blueberries (Vaccinium myrtillus) have a lot ahead of the cultivated blueberries. The roughly pea-sized fruits taste much more aromatic and are even he althier than cultivated blueberries due to the higher proportion of anthocyanins. The plants feel comfortable in a moist bog bed. Anyone who collects wild blueberries should heat the fruit to around 70 degrees before eating. The forest blueberries could be contaminated by the fox tapeworm.
Consumption of forest blueberries has a positive effect on the immune system. The high proportion of polyphenols supports cell renewal.
100 grams of forest blueberries contain:
- 46 Calories
- 6 grams of carbohydrates
- 5 grams of fiber
- 1 gram of fat
- 20 milligrams of vitamin C
- 2 milligrams of vitamin E
- 80 milligrams of potassium
- 10 milligrams of calcium
- 2 milligrams of magnesium
Cranberry
The trend plant from North America has also found its way into our gardens. The cranberry is a robust plant that also grows in moist soil. The red fruits are often confused with the local lingonberry. However, cranberries (Vaccinium macrocarpon) are significantly larger and can also be easily recognized by the filaments that give them their name and are reminiscent of crane beaks.
Cranberries are said to help against urinary tract infections and are rich in antioxidants. The berries are trendy as a superfood and are available fresh, dried or as juice.
100 grams of fresh cranberries contain:
- 46 calories (dried: 319 calories)
- 12 grams of carbohydrates
- 13 grams of vitamin C
Other ingredients:
- Vitamin A
- Antioxidants
Cloudberry
Cloudberries (Rubus chamaemorus) are perennial plants that do well in a bog bed. The cloudberry grows to a maximum height of 25 centimeters and is distributed between Canada and northern Europe. The orange fruits that appear in late summer taste sour and slightly bitter. Jams and jellies can be made from cloudberries. A Finnish speci alty is the Lakka liqueur made from the fruit.
Cloudberries have a higher vitamin C content than oranges and the provitamin A content exceeds that of carrots. The berries are said to have an immune-enhancing effect and are considered a powerful antioxidant. Even the Vikings used cloudberriesat sea to prevent scurvy and the associated vitamin C deficiency.
100 grams of cloudberries contain:
- 51 Calories
- 67 percent carbohydrates
- 19 percent fat
- 14 percent protein
Other ingredients:
- Vitamin A
- Vitamin C
- Vitamin E
- iron
- Calcium
- Phosphorus
- tannins
- Pectins
wild garlic
The leek plant is harvested in spring before flowering. Wild garlic (Allium ursinum) leaves are often used as a garlic substitute in the kitchen. Wild garlic pesto, wild garlic bread or herb butter are particularly popular. Wild garlic leaves can easily be confused with those of the poisonous lily of the valley.
Wild garlic has an appetizing and digestive effect. The herb is ideal for detoxifying and purifying the body after winter. Wild garlic has a vasodilating effect and also contributes to lowering cholesterol levels.
100 grams of wild garlic contain:
- 19 Calories
- 2.9 grams of carbohydrates
- 1 gram protein
- 0.3 grams of fat
- 336 milligrams of potassium
- 150 milligrams of vitamin C
- 76 milligrams of calcium
- 22 milligrams of magnesium
- 3 milligrams of iron