Recipes with wild herbs

By popular demand from the large group of participants on the guided tour around the chapel hill of Wurmlingen near Stuttgart on 26th August 2018,
One of the tastiest ways to get rid of goutweed, also called ground-elder.
Ground-elder bun
(Recipe makes approx. 15 herb buns)
1 roll of puff pastry from the cooling shelf
200 g cream cheese, 80 g tasty cheese like Emmentaler
4 handfuls of Ground-elder
2 tbsp oil, 1 small onion, pepper (garlic, ginger or chilli to taste)
Wash the Ground-elder, spin dry, cut off as much of the leaf stalks as possible and chop roughly. Dice the onion and sauté in oil, add the goutweed and sauté briefly. Flavour with the spices.
Mix the cream cheese and Ground-elder, spread on the rolled-out puff pastry and sprinkle with finely grated cheese.
Roll up from the long side, cut into slices a little more than half an inch thick and bake on baking paper at 180° in a fan oven for approx. 20 minutes.

 Ground-elder lemonade / Ground-elder Royal
2 handfuls of Ground-elder, with long leaf stalks
1 litre cloudy apple juice
Mineral water (still or sparkling) - for Ground-elder lemonade
champagne - for Ground-elder royal
Pour the apple juice into a large jug
Wash the Ground-elder, press together and prick from several sides with a sharp knife. Tie the stems together and tie them to a wooden spoon. Hang in the jug with the apple juice. Leave to soak in the fridge for at least 3 hours, preferably overnight.
Add mineral water for goutweed lemonade and  champagne for Ground-elder royal.
Mix according to taste.

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Why "Ground-elder royal"?

In German Ground-elder is called Giersch (pronounced "geersh").

Because Giersch and Kir sound similar, I call the champagne version Giersch royal in reference to the original Kir royal.

Any idea what to call the Ground-elder lemonade with champagne so that it sounds similar to Ground-elder? Please do not hesitate to tell me!

If you want to try out other healthy delicacies, you can browse through my wife's cookery and health book, a bestseller, now in the 7th edition.
It's not half a book of theory and then a few recipes:
In each chapter, an expert is interviewed on a topic, followed by short and sweet naturopathic information and then the corresponding recipes.
Each recipe is accompanied by tips from the hobby chef and the naturopathic doctor. Furthermore icons are assigned to each recipe, describing which of the 5 elements of Chinese Medicine the respective recipe corresponds to, what temperature effect it has, whether it has an anti-cancer or anti-inflammatory effect.

The 7th edition has been completely revised, with new recipes and now also the topic of anti-inflammatory foods (e.g. rheumatism, endometriosis, post-Covid, etc.), and time-saving tips.