Effect:
-
Areas of application:
not known
Plant parts used:
Leaves, roots
Collection time:
leaves in April and May,
Root in autumn and winter
To find:
In mixed forests at higher altitudes.
Ingredients:
Bitters, tannins, vitamins, minerals
Miscellaneous:
Odorous pig-salad is reminiscent of dandelion and has a milky sap that gives it its characteristic smell. The potato herb smells a bit, which is their form of protection from voracious alpine animals.
In the kitchen back then, Odorous pig-salad (potato cabbage) was added to potato dishes, and this is still possible today. Young leaves and the strong roots taste bitter, but this disappears with prolonged soaking in salt water. The root should be watered for at least 2 hours. Only then can you add the leaves to a salad or use them as a vegetable dish. The roots are cooked in soups and they then provide the flavor.
The fresh roots can be roasted and used like coffee after the drying phase.