Weeds on the Table
How to use wild herbs in the kitchen
19.07.2016
by Lea Wiser
Supervisor: Dr. Ursula Münster
In the last years, awareness about the importance of a conscious relation to food, as well as waste reduction, has increased. There are many ways to contribute to a more sustainable lifestyle, for example, cultivating your own food. In my case, a little piece of land in a community garden where I started growing vegetables and herbs last year, sparked my interest in urban gardening. I realized that many plants and herbs are seen as weeds and are thrown away on the compost, even if they have a lot of health benefits and can be delicious when prepared in the right way.
You just have to know what plants to use and how to prepare them...and that´s what I want to show in my final project:
I created a little booklet with drawings and descriptions of a variety of plants, how they were used in former days, their positive health influences and, of course, recipes. Additionally I prepared a little buffet for the final project presentations so people could become motivated to experiment with wild herbs in the kitchen aswell. Using these “weeds” not only saves money, but also produces less or no waste, and contains a lot of nutrients and vitamins.
Downloads
- Wildkräuter Rezeptebuch (15 MByte)