What do you know about stink bug, wild dandelion or potato plant?

This time, we present to you another one of the wild plants, which you surely often encounter during walks in nature. This is the stink bug, the sweet potato or the forest dandelion, which is also a delicious culinary delicacy.

You have probably come across a dandelion-like plant during a walk in a nearby meadow or forest, which differs from the real dandelion, which is harvested for salad, only by slightly more jagged leaves and slightly poorer flowers. This is the stink bug, Aposeris foetida, which on Slovenian soil is often called krompirjevka or forest dandelion. Kromirjevka simply because when the leaves are plucked, they smell like boiled potatoes, and wild dandelion because of its shape. Let’s get to know her.


We collect it from the beginning of spring, when it sprouts, that is, from mid-March.

In the company of mixed forests

The common stink bug or potato beetle is often found in forests or in forest glades, where mainly beech or mixed forest grows. It loves the shade, but for its successful growth it also needs adequate humidity so that it can grow and flourish from mid-March to mid-August. In contrast to its relative Dandelion, this has the peculiarity that its leaves are relatively soft and much less bitter, and useful even after the plant has finished flowering. We collect it from the beginning of spring, when it sprouts, that is, from mid-March. We start by gathering the leaves, but later we can also enjoy the buds, stems and flowers. They are excellent in spring salads, as well as a wonderful garnish on canapés, cakes and elsewhere. We only use the stink bug fresh. Do not dry or freeze it. Buds can be marinated in vinegar and used as an addition to meat dishes.

POTATO FLOWERS they are harvested from March to August and used similarly to dandelion flowers. they are indispensable in salads, soups, spreads…

As much as 50 times more vitamin C than lettuce

In one of the studies carried out at the University of Ljubljana, fennel is an excellent source of ascorbic acid (vitamin C), tocopherol (vitamin E) and carotenoids (antioxidants) compared to store-bought vegetables. Research has shown that stinkweed contained 57 to 101 milligrams of vitamin C per 100 grams of the plant, while lettuce at the same time only contained 1.1 milligrams of vitamin C per 100 grams.

Source: Svet24.si by novice.svet24.si.

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