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The Bärwurz is blooming: Gehlberg discovers the wild herb treasures!
Find out how Kerstin Burkhardt collects and uses wild herbs like Bärwurz in Gehlberg and discover their properties.
The Bärwurz is blooming: Gehlberg discovers the wild herb treasures!
In the picturesque altitudes of the Gehlberger Mountains, not only nature thrives, but also knowledge about local wild herbs. The Bärwurz, which grows here in the mountain meadows and is passionately valued by Gehlberger Kerstin Burkhardt, is particularly popular with the locals. She has made a name for herself in her surroundings as an expert on wild herbs. Burkhardt uses, among other things, elderberry for refreshing lemonade and makes delicious buckwheat pancakes with these ingredients. As inSüdthüringen reports, the scent of the mountain meadows in June is very special and powerful collecting herbs becomes a sensual experience.
Bärwurz, scientifically known as Meum athamanticum, is a charming culinary herb with pretty flower umbels and delicate, multi-pinnate leaves. With a height of 20 to 40 cm and an intense, anise-like scent, it is a real asset to any herb garden. This easy-care plant belongs to the Apiaceae family and can be found in areas such as the Harz, Fichtelgebirge and of course in the montane regions of central Europe. In Germany, on the other hand, the Bärwurz is rarely seen, especially in the Bavarian Alps. So Plantura informed.
About the properties of Bärwurz
If you want to use Bärwurz in your kitchen, you have many options. Whether in cream cheese, as a seasoning for salads or dried - the edible plant parts can be used in a variety of ways. The leaves before flowering are particularly aromatic. What is particularly noteworthy is that the roots can be harvested in autumn and prepared as a vegetable. The Bärwurz requires a sunny to semi-shady location and grows best in fresh, well-drained soil. According to essbare-pflanzen.de, the plant has a harvest time for the seeds from July to August.
For everyone who not only wants to cook but also garden, it should be said: Bärwurz is a cold germinator and requires a cool phase to germinate. Therefore, sowing should ideally be carried out in late summer to autumn or from January to March. Pruning helps the plant achieve a compact growth habit. It is also important to avoid waterlogging, which simplifies the care requirements.
A look into the future
Kerstin Burkhardt points out that the beautiful meadows of the Gehlberger Mountains will change significantly in just four weeks and so will the wild herb landscape. This dynamic makes collecting and knowledge about crops even more important.
Despite the tasty properties, particular attention should also be paid to the risk of confusion with other plants. Bärwurz could be confused with the poisonous spotted hemlock, which, however, smells unpleasant and has no hair-thin leaves. Developing a keen sense of nature is entirely in the interest of herb collectors and nature lovers.
Overall, it turns out that Bärwurz is not only a great addition to the kitchen, but also teaches a lot about nature and living together with it. It's worth learning more about this interesting plant and perhaps having a good hand at collecting wild herbs yourself.