Spring is the best season for cooking wild herbs. Many species are tastiest in spring and contain the most valuable ingredients. In addition, many species can be collected exclusively in spring. On a leisurely walk through woods and meadows, we will get to know both "front-runners" of herbal cuisine and "insider tips". In addition, we will of course discuss preparation possibilities and ingredients. Identification aids and information material will be provided.

Please bring: weather appropriate clothing and sturdy shoes.