Spielt eine zentrale Rolle beim Osterbrunch im Landhotel - der Bärlauch

Herb of the Month: May

Strong as a bear

The first signs of spring are the budding trees and shrubs, colourful early blossoming plants and the first green leaves and grasses we encounter at every turn in gardens, parks, on meadows and in forests. Our herb of the month for May is an equally dependable herald of spring’s arrival, but is more likely to be found hidden in shadowy meadows, by streams and in gorges. Wild garlic, valued by many as a wild vegetable, has a tangy flavour similar to garlic, which is where it gets its name. Meanwhile, the German name (‘Bärlauch’, or ‘bear leek’) stems from the belief that wild garlic is the first thing bears eat when they awake from hibernation, to replenish their supplies of vitamins and nutrients. This plant, which is native almost everywhere in Europe, blossoms in April and May, when its edible leaves cover the entire forest floor in some areas. The characteristic flavour makes wild garlic an extremely popular vegetable, herb and medicinal plant, which has long been a traditional part of spring cuisine. Wild garlic leaves are best eaten fresh or frozen. They taste great in butter, make a tangy pesto mixed with oil and seeds, and liven up curd cheese and yoghurt dips. What could be better than a powerful medicinal plant that even tastes great! Wild garlic is particularly well known for its healing effect on blood vessels, which it makes more flexible, helping prevent heart attacks and strokes. It is also reduces high blood pressure, prevents cold feet or hands, as well as headaches and dizziness. Wild garlic lowers cholesterol and also has antibiotic, astringent, anti-inflammatory, diuretic and antispasmodic effects. At our Kräuterberg’l Easter brunch, wild garlic played a key role in a delicately spicy soup, which our cook served with potatoes, onions and a spot of cream.