The first workshop , held on May 7th, focused on “Edible wild herbs in grassland – a contribution to regional and health-conscious nutrition” . Under the direction of Dr. Markus Herndl and Dr. Bernhard Krautzer, the participants learned about the importance of wild herbs for a sustainable diet. A highlight was the identification and collection walk , during which the participants identified and collected various herbs. The workshop ended with a practical cooking part in which simple wild herb dishes were prepared in an outdoor kitchen.
The following day , May 8th, the second workshop was dedicated to “Further processing and preservation of edible wild herbs from grassland” . Dr. Markus Herndl explained the methods of gently preserving wild herbs. Participants were given the opportunity to practically apply various preservation techniques and then taste the preserved products.
Both workshops received consistently positive feedback from participants, who significantly expanded their knowledge of the use and preservation of wild herbs. They particularly praised the practical application of the techniques learned and the expert guidance from the workshop leaders.
The HBLFA Raumberg-Gumpenstein is proud to offer such educational and interactive events that promote awareness of sustainable practices in the agriculture and food industry.
