In South Tyrol, spring begins with the discovery of wild plants and their properties. In fact, the Wild Herbs Weeks are celebrated from the end of April to May.
During these festive days, numerous events are planned throughout Lana and the surrounding area.
During the Wild Herbs Weeks, you can participate in workshops and cooking classes, excursions, and themed evenings. At each of these events, participants will have the opportunity to learn about, appreciate, and taste natural products grown by South Tyrolean farmers, rediscovering ancient traditions and embarking on a journey of exploration into the world of wild herbs.
Camping Arquin is the perfect starting point for excursions in the surrounding area to hunt for wild herbs. Every year, tourists are delighted by this experience, which allows them to fully immerse themselves in the surrounding landscape and the lush nature of this splendid area of South Tyrol.
Among the area’s main wild herbs are dandelion, whose leaves can be eaten in salads and whose flowers, harvested as buds, are preserved in oil; hops, excellent on crostoni, paired with a Trentino craft beer, or as an accompaniment to white meats, eggs, or pasta dishes; radicchio dell’orso, the most prized of wild herbs, whose delicate, bitter flavor pairs well with mountain cheeses; queen’s garlic, which pairs well with practically any food, including cheeses and cured meats, polenta, mushrooms, soups, fish, meat, or potatoes; and silene, perfect with speck or other local cured meats, and also a good side dish for omelettes and fish.
Below we offer you one of the many recipes you can easily make using seasonal wild herbs.
Wild Herb Soup
Ingredients for 4 people:
80-100 g potatoes
400-500 ml vegetable broth
1 medium onion
50 ml dry white wine
Seasonal wild herbs
Salt and pepper to taste
For decoration:
cooking cream
flowers
Method:
Peel the potatoes and cut them into cubes. Chop the onion and brown it lightly in butter or oil, then add the potatoes and roast them. Blend with white wine for a few minutes. Add the vegetable broth, salt and pepper everything. Cook the mixture for about 30 minutes and then blend it in the blender, incorporating the seasonal wild herbs. Strain the soup through a sieve. Add herbs to taste and serve with cooking cream and garnish with the flowers of your choice.
Enjoy!
During the Wild Herbs Weeks, you can participate in workshops and cooking classes, excursions, and themed evenings. At each of these events, participants will have the opportunity to learn about, appreciate, and taste natural products grown by South Tyrolean farmers, rediscovering ancient traditions and embarking on a journey of exploration into the world of wild herbs.
Camping Arquin is the perfect starting point for excursions in the surrounding area to hunt for wild herbs. Every year, tourists are delighted by this experience, which allows them to fully immerse themselves in the surrounding landscape and the lush nature of this splendid area of South Tyrol.
Among the area’s main wild herbs are dandelion, whose leaves can be eaten in salads and whose flowers, harvested as buds, are preserved in oil; hops, excellent on crostoni, paired with a Trentino craft beer, or as an accompaniment to white meats, eggs, or pasta dishes; radicchio dell’orso, the most prized of wild herbs, whose delicate, bitter flavor pairs well with mountain cheeses; queen’s garlic, which pairs well with practically any food, including cheeses and cured meats, polenta, mushrooms, soups, fish, meat, or potatoes; and silene, perfect with speck or other local cured meats, and also a good side dish for omelettes and fish.
Below we offer you one of the many recipes you can easily make using seasonal wild herbs.
Wild Herb Soup
Ingredients for 4 people:
80-100 g potatoes
400-500 ml vegetable broth
1 medium onion
50 ml dry white wine
Seasonal wild herbs
Salt and pepper to taste
For decoration:
cooking cream
flowers
Method:
Peel the potatoes and cut them into cubes. Chop the onion and brown it lightly in butter or oil, then add the potatoes and roast them. Blend with white wine for a few minutes. Add the vegetable broth, salt and pepper everything. Cook the mixture for about 30 minutes and then blend it in the blender, incorporating the seasonal wild herbs. Strain the soup through a sieve. Add herbs to taste and serve with cooking cream and garnish with the flowers of your choice.
Enjoy!