During our culinary activities, we regularly discover how close nature and food actually are. That's why in this Culinary Expedition, we take you along five surprising edible plants that you can often encounter right in the city.
Dandelion
The dandelion is perhaps the most well-known "weed" that exists. Yet almost the entire plant is edible. The taste of dandelion leaves is somewhat similar to arugula or chicory: fresh, slightly bitter, and surprisingly refined. In the kitchen, they work well in a salad with nuts, cheese, or a fresh vinaigrette.
Nettle
Many people avoid it, but nettle is actually a particularly versatile edible plant. When you cook, fry, or dry nettle, the stinging hairs disappear, leaving a herbal taste that somewhat resembles spinach. Foraging guide Wies likes to use nettle in simple dishes. "A dish I often make is an omelet with nettle," she says. "People often don't even know what they're tasting. They just find it delicious."
Douglas fir / pine tree
Many conifers produce young, light green shoots in the spring. These young tips of, for example, the Douglas fir have a surprisingly fresh taste. They combine citrus-like aromas with a light resinous tone. As a result, they are increasingly used in modern kitchens. For example, in syrups and desserts.
Elderflower
In late spring, elder bushes fill the air with their recognizable scent. The small white blossoms are not only beautiful but also culinarily loved. Elderflower has a soft, floral taste and is often used for lemonade, desserts, and cocktails. A classic is elderflower syrup, which pairs perfectly with sparkling water or sparkling wine.
Wild garlic
Wild garlic, also known as ramsons, often grows in forests and parks where the soil is moist. In the spring, you recognize the plant by the broad green leaves and the distinct garlic scent. The taste is fresh and aromatic and is often used in pesto, herb butter, soups, and salads. Wild garlic is a favorite ingredient among chefs who like to work with seasonal products and wild ingredients.
Looking at nature with different eyes
A walk through a park can suddenly turn into a culinary discovery tour. Once you know what to look for, you see ingredients everywhere that previously went unnoticed. Or as Wies summarizes it: "Weeds don't really exist. It's mostly a matter of looking differently."
During our culinary walks and outdoor activities, we combine that curiosity about nature and taste with a shared experience. Because food becomes even more interesting when you discover where flavors come from.
