with whom Andreas Solva along the way, it stops again and again: the meadow sage blooms next to the blue-colored apple orchards, the stag’s tongue fern has conquered an old wall or the gothic is spreading on the mountain slope above Lake Caldaro. Each of these plants is edible, has its own taste and promotes health. The herbs found are in the kitchen or how medical plants usable, with some protected wild plants.
Compared to grown vegetables and fruits, herbs have far more vitamins and minerals.
Today, two guests of the hotel where Andreas Sölva works as a chef accompany the herbalist on an excursion Excursion near Altenburg. “You shouldn’t pick grasses along the way, in fertilized lawns, orchards, on private properties, near animal feeding sites and roads,” she says. During the hike he finds over 30 different herbs. Depending on the herb, the processing and effect are different.
“Strawberry, raspberry and blackberry leaves can be drunk in tea all year round, but with other wild herbs it makes sense not to take them for a long time,” says Sölva. Otherwise, the body will be burdened with ingredients that already achieve their beneficial effect on health in a short period of time and therefore tend to damage it, according to the “quantity makes the poison” principle.
Benefits of wild herbs
Compared to grown vegetables and fruits, herbs have far more vitamins and minerals. A nettle contains seven times more vitamin C than an orange, and the plant also has a purifying and detoxifying effect. The coumarin contained in clover, for example, counteracts water retention in the tissues and ensures optimal drainage of the lymphatic fluid.
The bitter substances contained in many herbs promote digestion. Proteins and carbohydrates are also contained in some wild plants, for example in the roots. The root of the angel fern is savored during the herb hike with Andreas Sölva. With its ingredients it can compete with a cup of coffee because it provides a boost of energy.
In their variety of species, meadows and forests offer a range of herbs that make everyday cooking more varied and healthy. “The local herbs blend well with each other and can therefore be mixed during preparation,” explains Andreas Sölva. To protect nature, you should only collect all the herbs you need. “If you are unsure about identifying the plants, it is best not to collect them.” There is also more information on the identification and use of herbs in numerous books and on the Internet.
If so, herbs have mild side effects and can protect and promote health as a preventative measure.
Herbs can be used in cooking for teas, salads, soups and more. If you make extracts from plants, they can also be used as medicines. In particular, the burnet / sea buckthorn is indicated as a medicine because it is a natural antibiotic.
Andreas Sölva personally acquired this knowledge. The skilled chef has done herbal training at Laimburg and also uses wild plants in his work. “If herbs have mild side effects, they can protect and promote health as a preventative measure.”