Schnelles Grünzeug book classes

I'm a gardener. There couldn't have been a better job for me. Working so closely with nature and doing something productive in a meaningful way is a really nice thing. Creating foods that deserve the name in the literal sense of the word is an essential process. My aim is to do this in such a way that creative chefs create something that, for me, has a lot to do with art. Maximum enjoyment requires high-quality raw materials. I've been trying to make them available for years. In 1998, I founded the “Edible Landscapes” nursery for this purpose. A pioneering act — because no edible wild herbs have been offered so professionally to date. Customers were first the top restaurateurs on the Baltic Sea coast and later throughout Germany and beyond.

The idea and concept have received several top-class awards. Today, the nursery is called “Schnelles Grünzeug”. The range is even more exclusive: edible wild herbs & flowers, rare spices, vegetable rarities and wild fruit.

I expanded the nursery to include a branch of business in 2017. The Center for Vegetable Fermentation in Trebel Valley was built right next to the cultivated areas. Another pioneering act. It is the first factory in Germany to not only ferment white cabbage, but also other vegetables. And she is the only one who works so closely on the raw materials — right next to the nursery and with almost no exotic ingredients, we now produce fermented vegetables. Twenty years of supplying top restaurants has given me enough tools to create vegetable ferments primarily with local produce. Even ginger now comes from our own or from a friendly nursery near Schwerin.

Now private customers are finally getting access to Schnelles Grünzeug — in fermented form.