Fresh herbs and salads drive away cold winter spirits and welcome the warm summer ones
It’s not just outside in nature that the cold season makes way for spring. On the table too, savoury stews, hot soups and hearty meat dishes make way on the table for lighter dishes.
Wild herbs such as wild garlic, dandelions and stinging nettles, edible violet and daisy flowers, morels and fresh fruit and young vegetables make their way into the kitchen. Spring sends its envoys and they make excellent contributions to springtime dishes. Thanks to the crisp, fresh ingredients and flavours, we can also feel the change of seasons on our plates.
Strawberries and cherries are the regional fruit stars of the spring season, while asparagus, rhubarb, spinach, kohlrabi and radishes are essential vegetables. Tender spring goat whets the appetite of game lovers in the new season, while the first forest and meadow herbs in vegetarian dishes, dips or soups provide fresh spiciness and springtime enjoyment.
The young shoots are particularly popular in China, Germany, Italy and Austria. There are countless exciting recipes from a wide variety of national cuisines. The sticks can be breaded rustically like a cordon bleu, asparagus can be enjoyed in a salad, as a creamy soup, simply steamed, in risotto, roasted in butter or olive oil, grilled on the barbecue or gratinated in the oven. It doesn't always have to be accompanied by hollandaise sauce, but a little acid enhances its flavour. Vinegar or lemon juice is therefore essential for any asparagus dish. The versatile vegetable rewards us with its delicate and unique flavour, beautiful bite and lots of spring feeling.
Fresh wild garlic is one of the first to sprout from the earth in spring, in a delicate green and with an intense flavor. If you don't have the opportunity to search for it yourself in the woods or meadows, it's best to use WIBERG wild garlic oil. The product is based on cold-pressed extra virgin olive oil and delights with subtle notes of wild garlic. The premium oil goes perfectly with pasta and mushroom dishes, rice and potatoes, and can be used in a variety of ways in meat and fish dishes. Of course, the wild garlic oil also makes a good impression in fresh dressing