In Leipzig these days we engage ourselves
with different herbs. In order to raise the awareness about the beneficing and variety
of European herbs, the team of wisamar recently is involved in different
workshops pointing out the use of herbs in the past and in our days on the
medical and cosmetic area as well as their heritage within folklore.
Two herbal workshops were already carried out in Leipzig. A third workshop is in preperation and will be followed by an "European plant and herb festival" next year.
22 April 2014 the first workshop took place in Leipzig. The first of the three public
workshops in 2014 dealt with planting herbs in the garden or even at a
balcony. In the backyard of the senior citizen center “Inge and
Walter”, the herbalist Undine from Klosterbuch and the wisamar team
therefore planted different herbs in a raised bed. Among the herbs
were: parsley, chives, chervil, garden sorrel, savory, marjoram, balm,
pimpinella, nasturtium and also Mediterranean herbs like sage, basil,
thyme, citrus thyme and rosemary.
After welcome and an introduction into the project by the wisamar
team, the workshop started and Undine explained the different herbs
with their characteristics and possibilities for usage. Also the
cultural background played a role and a poem from Joachim Ringelnatz
about sorrel as well as a fairytale about basil, the “king´s herb” told
by the storyteller Peggy was of greatest interest for the
visitors. After the workshop the guests were invited to taste some of the home-made herb
specialties, herb bread, strawberry cake with woodruff and balm, herb
butter as well as bear´s garlic and parsley pesto. By this they could
experience in which ways herbs can be used in creative cuisine. Recipes
from different countries were presented and given to the visitors as
examples for imitation.
The second workshop took place 17 May 2014 at the community garden
Querbeet in Leipzig. The oecotrophologist Kirsten informed about
wild herbs that can be used in cooking. During a walk in the garden and
its surroundings she showed different wild herbs and gave
recommendations what to consider when harvesting ground-ivy, nettles,
ground-elder, dandelion, plantain, yarrow and other wild herbs. After
explaining the characteristics, the participants could choose herbs for a
tea and besides taste some creams and relishes with wild herbs that
Kirsten prepared for the group. Again, also recipes from all over Europe were distributed and the visitors got some
insights into the use of one or the other herb in other countries.