Spring Herbal Power: from Ground Ivy, Dandelion and co
Fresh, wild herbs are a staple of the Original Mayr Cuisine for Spring. Experience the powers hidden in these small plants and join us on our ‘herbal excursions’. We have also prepared a delicious recipe for you to make and enjoy at home.
VALUABLE, SPRING-LIKE WILD HERBS
Ground ivy, nettle, dandelion and goutweed are among the collection of herbs that sprout from the ground as soon as we feel the first rays of the Spring sunshine. These delicate, fresh, wild herbs are a staple of our Original Mayr dishes. Their aroma alone makes them a welcome addition to our dishes, and they provide all sorts of vital health benefits. Herbs have been used as remedies for centuries, and even the latest scientific studies confirm that its bioactive ingredients (fragrances) have an anti-oxidant effect. Therefore, they are used in our dishes to help combat high blood pressure, inflammation, stress, and diabetes.
THE BENEFITS OF HERBS DURING FASTING
The bitter compounds found in wild herbs (dandelion, yarrow, etc.) also support the detoxification process. These substances hamper the fermentation procedure in the digestive system and promote healthy intestinal flora. In addition to wild herbs, many garden herbs also have a very positive effect on the body, which is why they are used in our kitchen year-round. As a side benefit, they also help reduce salt consumption, because seasoning with herbs reduces the need for salt.
Nettles are particularly rich in iron and vitamin C and are exceptionally valuable in this combination.
Cress wards off ravenous hunger. It contains various minerals (particularly chromium), which help you feel full.
Lovage prevents belching and flatulence. In addition, it gives base broths their fine taste.
Parsley is a true wonder herb with many vitamins and minerals. It helps detoxify the liver and kidneys and, thanks to its essential oils, parsley also refreshes your breath.
HERBAL EXCURSIONS THROUGH THE FOREST AND MEADOWS IN APRIL
New for April 2017, we will be offering our guests guided herbal excursions. You will hike through vernal meadows and forests alongside our herbal expert, Barbara Wiegele. Discover the rich wealth of wild herbs and get an insight into how these small power plants work. Learn how to reliably recognise and properly harvest them along with their uses, from the root to the petal.
OUR FX MAYR RECIPES
HERBAL SPINACH SOUP
Ingredients for 6 to 8 portions:
- 400 g baby spinach
- 250 g potatoes
- 800 - 1000 ml vegetable stock
- 1 teaspoon table salt
- 1 pinch of freshly-grated nutmeg
- 2 handfuls of fresh herbs (nettles, chervil, parsley, etc.)
First, blanch the baby spinach. Then peel the potatoes, cutting them into small cubes, and boil them with the vegetable stock and herbs until tender. Then mix into a creamy substance. Next, refine the soup using the chopped herbs.
We are looking forward hearing from you
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