4 ms·
I fried up some of the teeny, tiny roots, and they tasted nice, but were so tiny that harvesting enough for more than a garnish would be impractical. The cough
by MandieD 5y ago
I fried up some of the teeny, tiny roots, and they tasted nice, but were so tiny that harvesting enough for more than a garnish would be impractical.
The cough syrup made from the leaves is my favorite - soothing, but no other medicinal effects, and I find the taste to be a bit comforting. “Spitzwegerich Hustensaft” is the general thing to look for in German.
- hinkley 5y agoMine are quite large. By fall they are carrot sized.
- MandieD 5y agoFound my mistake, too late to edit my previous comment: the plant I know as “Spitzwegerich” is not what you and other English speakers call Queen Anne’s Lace at all! I have no idea where I got that as the English name for Spitzwegerich. “Spitzwegerich” (has several names in English, none of which are Queen Anne’s Lace) https://en.wikipedia.org/wiki/Plantago_lanceolata https://en.wikipedia.org/wiki/Plantago_lanceolata The leaves are the most interesting part, but I’ve eaten the heads and roots, too. Do NOT attempt to make cough syrup from Queen Anne’s Lace greens.