Cucumbers in a Wild Goutweed Dressing

Aegopodium podagraria, also known as goutweed, bishop’s weed, and ground elder (I call it goutweed, so I’ll stick with that from here on out), is a perennial plant in the carrot family. Native to Europe and western Asia, it was introduced to North America as an ornamental and medicinal herb (like so many other invasive plants), but has since become an aggressive invasive species in many regions. It thrives in moist soils and partial shade, often forming dense colonies in forests, gardens, parks, along roadsides, and even in backyards. In fact, the goutweed I used for this recipe came from a patch in the backyard that I inherited when I bought my house.

The name “goutweed” comes from its historical use as a treatment for gout. Medieval herbalists believed the plant could help relieve the painful joint inflammation leading to its cultivation around monasteries. This is also how it got one of it’s other names, Bishop’s Weed, since Bishop’s were known to consume rich foods and a lot of alcohol, leading to gout. Good thing the monks were growing it nearby!

For foragers, goutweed is most valuable in spring when the young leaves first emerge. At this stage they are tender, mild, and pleasantly aromatic, with a flavor often compared to parsley, celery, carrot tops, and green pepper. Older leaves become tougher and less appealing—I wouldn’t recommend harvesting or eating them.

Young leaves can be eaten raw in salads, blended into pestos, stirred into soups, sautéed like spinach, or added to omelettes and other cooked dishes. Harvesting it for food can also help reduce the spread of this persistent invasive plant in a small way, so eat your veggies and do your part!

I used the mild, but very noticeable, flavor of the young leaves to help flavor a summery vinaigrette, which goes great with cucumbers, but could be used on any type of salad. Best part is that it takes less than 10 minutes to prepare!