What I found out is that it comes from an old Germanic and Celtic tradition, although I still have to find evidence that it was also part of the old Irish/Celtic culture. Today this soup is still known in many parts of Germany as "Gruendonnerstags-Suppe". Prepared on the day before Good Friday (Gruendonnerstag), the number nine may have been of significance as a symbol of the Holy trinity: 3 times 3, a number signifying perfection, and green the color of hope. The number 3 is also said to be a kind of a mystic number in many cultures, and as we know a lot of this old symbolism is brought into Christianity (just think about the Easter egg and bunny). But perhaps the number also is a hint of abundance at a time when nature wakes up and not just 3, but plentiful 3 times 3 of spring herbs are coming alive at the same time. Whatever the meaning of the number is: For this amazing soup you need to collect 9 different spring herbs, and I will tell you which ones perhaps to choose!
Most of the herbs are growing everywhere and will only vary a bit by the time they appear in spring. So don't worry if you can't find the odd one, pick another one instead to make up your golden Nine! Let me introduce the most common herbs used for our soup. All spotted last week in my garden and around the house.
Now everybody knows our nettle which, in itself is a power-pack when consumed. Good for cleansing and building our blood, to fire up our metabolism and to nourish us with important minerals like iron and calcium the nettle is a must for every spring clean for our bodies. Try drinking nettle tea: 3 cups daily for 3 weeks will do you the world of good! |
Also this one is a well know herb and weed: Our dandelion which paints many meadows in a yellow color with the first warm days. Traditionally used to help our liver with its hard work of cleansing and detoxifying it has so much more to offer. It will help our lymphatic system, helps strengthening gall and bladder, helps digestion, gets our metabolism going... Do you need anything more? - Dandelion leaves are a very good addition to any fresh salad, but also the closed buds and open flowers can be used for many recipes. Ask the gourmet chefs! |
I love daisies! It's not just pretty, it is powerful for it's small size. It is a mood lifting herb which can help to vitalize mind and body, but it also helps clearing our skin, cleanses the blood, aids metabolism just to name a few things this little plant can help along. And a fresh salad sprinkled with daisy flowers really looks the part! |
I'm always happy to see this one poking trough in spring: Ramsons. It is unlike most other herbs only with us for a few weeks in spring. After flowering with pretty white flowers it's job is done for the year, but if you have enough you can always dig up the wee bulbils with a fantastic mild garlic taste, and indeed the whole plant has this delicious mild taste. A plant which strengthens our immune system, detoxes, clears our skin, mildly lowers blood pressure and cholesterol, aids digestion and helps building blood cells this plant is a power pack. - I introduced this herb to my woodland garden by digging up some bulbils and to my joy it thrives! |
Ground Ivy, another one of my all time favorites. With its distinctive aromatic flavor you only need to add a few leaves to a meal. I love the scent of it! It works like most of the others detoxifying, inhibits inflammation, helps to expel mucus and is diuretic to name a few strengths of this tiny heart-shaped herb. |
Have you ever come across white flowering fields of yarrow in the summer. In early spring it's more inconspicuous but powerful nevertheless. And tasty! As children we always used to nibble the young leaves. It is an anti- inflammatory herb which aids digestion, helps to relive spasm, and yes, blood cleansing like to may of our herbs. |
Have you ever tried to eradicate chickweed in your garden? Good luck, it's tough! Perhaps the next time when you weed harvest some and add it to your salad bowl. It's loaded with vitamins and minerals, more than any salad plant. It is an antioxidant, antiviral and helps cleansing your blood. Keep those colds and flu's away with chickweed! |
Ground Elder, where it grows it really grows. It's a common sight on road sides. I planted mine (yes i did!) under tall trees beside the stream where it can spread if it only would. It seems to establish itself very slow for me, and the slugs loved it, too! But once you incorporate it into your kitchen as a veg you'll love it and will never do without it! Wildly used in the Middle Ages as a kitchen herb it can help you to get rid of an overload of acids from your body - great for any spring cure. Try out a Quiche with those lovely leaves, hmm! There should be a Ground Elder cookbook on the market! |
Children love sorrels sour taste. What a refreshing nibble on a warm day. The sourness comes from it's oxalic acid, and people with kidney stones should kind of avoid it. Apart from this it is loaded with all sorts of vitamins and minerals and is good for your immune health, eyesight, digestive health just to name a very few of it's benefits. |
Collect a handful of each herb (Ground Ivy about eight leaves), and perhaps a bit more of the nettle.
- 2 onions finely cut
- 2 Tbsp whole wheat flour
- 125ml cream (sweat or sour)
- 1l vegetable broth
- Pepper and sea salt
- and most of all your herbs
Saute the onions in butter/coconut oil for a few minutes, than sprinkle the flour on top of it and while stirring add the vegetable broth. Bring to boil and let it simmer for about 5mins. Now you add your washed and chopped herbs, perhaps simmer for another minute and last but not least add the cream and season to taste. You will be amazed about the lovely smell in your kitchen, but even more so about the delicious taste. You know what my 10year old daughter said? - "This is the best soup ever!"
I can only say, try for yourself. And: Bon Appetit!