Our wild herb kitchen

Intensive taste experiences

Based on our striving to not only use but also to grow regional products in our very own gardens, we have been focussing our efforts in our cuisine intensively and systematically upon the usage of wild herbs. What we call wild herbs are local wild plants and half-forgotten semi-traditional plants which have not yet been subjected to breeding for higher yields, and which are therefore richer in various kinds of ingredients and vitamins.

The many flavors of our wild herbs are quite an exclusive taste experience. Thus many of our guests have let quite some of the delicacies of the delicious wild herbs salad on their plate. Therefore we have mixed our wild herbs salad with variuos kinds of lettuce. Now that the taste is not so intensive, normal lettuce is rather the one that is left on the plates.

The moral of the story: do not underestimate wild herbs´ seasoning capacity - but immerse yourself into the taste experience of them freely.

We have learned a lot in these last years about wild herbs, their health-benefits and their many uses in the kitchen, and we are more than happy to share this knowledge - in the form of cooking courses.

Wild herbs are seasonal and not from the can!

Blossoms in the salad

Savouring means eating with all the senses: we not only eat with our taste buds, but also with our eyes. Blossoms in the wild herbs salad therefore enrich taste experience and are an important optical highlight. We always wonder why there are so many who do not like to eat blossoms.

Poppy blossoms, simple to find and harvest in June and having a relatively neutral taste, add a nice optical "amplification" to any wild herbs salad. Horseradish blossoms on the other hand are more strongly flavored: both the leaves and blossoms give a wonderfully spicy aroma to salads. Or take wild garlic, or as the English call them, "stinky Lily": beautiful blossoms, and a mild garlic taste. The flowers are a beautiful ecoration, and the mild garlic taste gives a nice note to dishes.

Have you ever tasted some fresh wild garlic seeds?