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Witch’s kitchen - the power of fresh herbs

Fresh chives rolls on bread and the first parsley tips in the soup: a treat for all those who are now also reaching for the light of spring with their diet.

The power of herbs was known long before Hildegard von Bingen, the great mystic of the Middle Ages. Since time immemorial, women have collected a wide variety of species on the edges of forests and barren mountain slopes. They often treated the sick - and were often burned at the stake as witches, in the early modern period (ca.1560 A.D. to 1650 A.D.).

Her knowledge was not witchcraft but tradition and experience, looking at and learning what nature has to offer in healing, invigorating and defensive strengthening herbs.

Modern analysis has long since discovered that parsley, chives and many other fresh herbs are rich in vitamins, minerals and essential oils in the form of flavors and odors. Many herbs need rather barren soils with much light and sun to form rich ingredients.

The herb women knew about the best gathering times and places. They integrated their actions into the cycle of nature. This knowledge has not (yet) been lost. Now is the time for fresh chive bread - hot, spicy, a piece of living nature.


Harvest fresh herbs in the early morning hours.

Organically grown herbs have a higher content of essential oils.

Bitter herbs support digestive activity.

Season your ham bread with wild garlic paste.

Author: Brigitte Neumann

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