As winter slowly recedes and nature comes back to life, there is one sign that heralds spring with all its strength and freshness: wild garlic – this aromatic plant with its intense garlic scent and hearty leaves is not only a treat for the palate, but also a symbol of renewal and vitality.
Where does wild garlic actually come from?
Originally native to the forests of Europe, it grows mainly in spring in damp, shady forests and meadows under deciduous trees. From March to May, it stretches its green leaves towards the sunlight and forms dense carpets in the woods, turning every walk into a fragrant adventure.
The Romans already knew and used wild garlic and its invigorating effect. In ancient times and the Middle Ages, wild garlic was a frequently used medicinal plant. In the Middle Ages, the herb was cultivated in many monastery gardens. Hildegard von Bingen, one of the most famous herbalists of the early 12th century, recommended the herb for digestive disorders and as a good remedy for purifying the blood.
And what kind of plant is wild garlic?
Botanically, wild garlic is related to onions, leeks and chives. The name wild garlic comes from its garlic-like smell and taste. In fact, all parts of wild garlic can be processed, i.e. not only the leaves, but also the stems, flowers and even the seeds, the so-called “wild garlic caviar”.
Wild garlic is not only delicious, it is also full of beneficial properties for our health. The green leaves contain numerous vitamins, minerals and secondary plant substances. This combination strengthens the immune system, helps detoxify the body and aids digestion. Wild garlic is also rich in antioxidants, which can have an anti-inflammatory and antimicrobial effect.
An absolute superfood, exactly what we need after the gray winter months!
In Berchtesgaden, where nature is still untouched and wild, where the mountains tower majestically into the sky and the air is fresh and pure, wild garlic feels particularly at home.
In the 4 restaurants of the Hotel EDELWEISS Berchtesgaden, under the direction of head chef Stefan Hettegger, wild garlic becomes a true culinary sensation. New creations are created here that perfectly showcase the freshness and spiciness of wild garlic.
At Restaurant EINKEHR, a cozy place for socializing, wild garlic finds its place on Italian dishes. The wild garlic gnocchi have become a real classic, as has the homemade wild garlic pesto, which never fails to delight guests.
At Gasthof NEUHAUS, which is known for its traditional dishes, wild garlic is integrated in a very special way. Here, old recipes meet modern flavors, and the wild garlic gives the dishes an unmistakable touch that attracts guests from near and far.
The culinary highlight? In the Restaurant PANORAMA, a place of fine dining and exquisite cuisine, guests can indulge their taste buds to the fullest with the chef’s delicate creations. Here, wild garlic becomes a real highlight on the plate, beguiling the senses and tempting the palate. From a delicious wild garlic foam soup and wild garlic risotto to a crispy wild garlic bread. Bon Appetit!
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Our chef & family member Stefan Hettegger’s favorite recipe is the ever-popular wild garlic gnocchi, bedded on a paprika foam sauce and garnished with Parmesan shavings and herbs. A real feast for the senses!
Ingredients:
Preparation:
Cook the potatoes in their skins in salted water for approx. 25 minutes.
In the meantime, wash the wild garlic, dry well and remove the stalks. Cut the leaves into strips and puree with the egg.
Drain the potatoes and steam well in a pan until dry. Then peel, press through a potato ricer and leave to cool slightly. Stir in the wild garlic and egg mixture, semolina and flour, season with salt.
Spread some semolina on the work surface and shape the potato dough into finger-width rolls. Cut the rolls into pieces approx. 2 cm wide and press down slightly with a fork to create the typical grooved pattern. Place the gnocchi on semolina until cooked.
Finally, bring salted water to the boil, add the gnocchi and leave to cook for approx. 3 minutes. Remove with a slotted spoon and drain well.
For the sauce, clean the peppers and cut into small cubes. Sauté the peppers, crushed garlic and a pinch of marjoram in butter, deglaze with the vegetable stock and simmer for approx. 6 minutes. Stir in the crème fraîche and simmer for a further minute.
Enjoy your meal!
Familie Hettegger
Maximilianstraße 2
D – 83471 Berchtesgaden
Telefonnummer:
+49 8652 9799-0
Mailadresse:
[email protected]
