2-day course: Wild herb days in Dorow spring

Who am I? I am one of the pioneers of vegetable fermentation in German-speaking countries. Right next to my nursery, which has been supplying top German restaurants for 25 years, I set up the first German vegetable fermentation factory.

The time has finally come — it will finally happen again, the wild herb hike within the Wild Herb Days in Dorow! By and with “Schnelles Grünzeug”, the nursery that has made wild greens socially acceptable in Germany's top gastronomy!

The event is being organized by Christina Straße. She is an expert for many years and is closely associated with our nursery.

The workshop will take place over two days.

The focus is on edible wild herbs and their use in the kitchen. In addition, other possible applications are discussed by way of example (e.g. preparation of a tincture, production of a herbal detergent). The most important information is provided to course participants in a small handout.

In spring, the fresh, tender leaves and shoots of various wild herbs sprout from the soil everywhere. These young savages and their use in the kitchen are the focus of the two-day intensive workshop.

Day 1 (28.4.23) — Wild Trebel Valley:

• Our hike takes us to the nearby, scenic Trebel Valley. In about 5 hours, we discover and harvest wild herbs of the season: On the hike, we taste and collect various plants as well as buds and blossoms from trees and shrubs.
• By identifying and identifying plants in their natural environment, we learn the basic rules of wild herb collection. Our discoveries are framed with explanations of the various uses with a focus on cuisine, ingredients & healing effects.
• The day ends with a trip to the Schnelles Grünzeug nursery: We get to know typical seasonal garden herbs and their culinary uses.

Day 2 (29.4.23) — Wild delicacies — That's what spring tastes like:

• On Saturday, we will process the groupage:
• In the morning, together and under guidance, various wild herb-based products are created, which can be taken home at the end of the workshop.

Typical of the season, these could be, for example:

• marinated buds of dandelion, ribwort or linden
• Starting vinegar with wild herb blossoms
• Spruce top giersch pesto
• seasonal wild herb salt
• wild garlic oil
• Spring oxymel from buds and flowers
• Spring herb ointment

The actual selection of products will of course depend on availability in nature.

• Over the rest of the day, we will prepare a tasty seasonal wild herb menu (vegetarian or vegan) using the recipes provided.
• In addition to various starters, dips, soups, main courses and desserts, herbal lemonades, apéritifs or smoothies based on wild herbs are produced over the course of the day.
• When the weather is good, part of the meal is prepared on the fire bowl.
• The Wild Herb Days end with a meal together on the Wild Herb Meadow in Dorow.

Note:

Participation in wild herb hiking/workshop is at your own risk. Liability for accidents, for example, is expressly excluded.