Wild herb walks
and a delicious recipe
Familienresort & Kinderhotel Ramsi
Kameritsch 8
A-9620 Hermagor-Pressegersee
Nassfeld . Presseggersee . Weissensee
Austria | Österreich
Ramsi’s wild herb walks with Christiane
Did you know that you can eat daisies? And that small pieces of yarrow and ribwort spice up any leaf salad and make it even healthier? During our herb walks we find many fine wild herbs and they not only taste great but they are also true vitamin bombs.
Kameritsch, 27 June 2019
As we are totally keen on spicy and fine delicacies, we go on a hike with wild herb expert Christiane. Sheshows us where to find the right forest and meadow herbs, how to recognize them and how to can process them into fine delicacies in the kitchen. Just come along!
Wild herbs as far as the eye can see
The great thing about wild herbs is that they grow virtually everywhere in our Nature Experience World. You only have to take a step out on to the meadow and will already “stumble” over the first herb!
Of course, you have to know what they look like and where to find them. Christiane, our wild herb expert, gives us a small insight into the great world of wild herbology. With all our senses we explore the plants during our herb walks, determine them by their appearance, pick them, rub on them and smell them.
In autumn we find, for example, ribwort, yarrow, ashweed, nettle, chickweed or white bedstraw. Also a few flowering daisies smile at us on our sunny plateau. Stem by stem, leaf by leaf, flower by flower, they end up in our collection baskets.
The most important thing about collecting wild herbs is, of course, that you only collect herbs that you can recognize 100% safely.
But don’t worry, with Christiane’s help you will succeed in doing so!
So, the wild herbs are collected – what now?
Each wild herb has a unique taste. All of them, though, are small delicacies, with which you can spice up many dishes and complement conventional kitchen herbs.
The buds of ribwort, for example, have a delicate mushroom-like aroma, while yarrow tastes slightly like chamomile and somewhat bitter and daisy leaves are reminiscent of field salad.
The fresh small (finely chopped) leaves of all three taste great in a salad or in herb cheese spread. Also the daisy flowers are edible and great to decorate various dishes with white-yellow spots.
At home in the Nature Experience World!
The Ramsi family.
A recipe recommendation by Christiane Tillian, herbal educator graduate from the Gundermann Academy
Ramsi’s Gailtal Mountain-Pasture Cheese and Ribwort Salad
You need:
500 g Gailtaler Almkäs (best to take home with you from your holiday)
2 apples
100 g young ribwort leaves
4 tbsp nut oil
1 tbsp lemon juice
1 tbsp white balsamic vinegar
1 tbsp mineral water
some salt, pepper and honey
For decoration: 2 tbsp ribwort buds, some butter
Preparation:
- First cut the Gailtaler Almkäs and the apples into small cubes. Then cut the washed and dried ribwort into 0.5 centimetres wide strips. Then mix everything in a bowl.
- Blend the remaining ingredients into a marinade to season the salad.
- Finally, gently toast the ribwort buds in butter and sprinkle over the salad.
Enjoy your meal!
