From the meadow to the saucepan

The trained healing practitioner and herb specialist finds herself in full accord with Sebastian Kneipp, who was well known in the 19th century not just as the “water doctor” but also the “herbalist priest” and who researched the healing power of over 40 plants. A simple diet that is “more plant-based, less animal-based” forms one of the five pillars of Kneipp’s health philosophy.

All those who go walking through nature with Dagmar von der Grün soon realise that herbs and wild plants are not just healthy but also really tasty. They learn that ground elder, usually vilified by gardeners as an irksome and persistent weed, makes a fine lemonade and is also perfect as a universal seasoning. That wild marjoram can be used to make a fine herb butter and rowan berries are delicious in pralines. Let alone the versatility of the humble stinging nettle. “It’s such a great plant!” enthuses von der Grün. “It’s effective against rheumatism and bladder infections, provides vitamins, acts as a fertiliser and also tastes delicious! I like nothing better than eating them directly from the meadows.” The walkers are wide-eyed. The herb specialist shows them what to do. “Stroke the nettle leaves downwards from the tip, roll them into a small ball and knead it between your fingers. This breaks the stinging hairs and you will no longer get hurt when you touch them.”

A stinging nettle snack

Later, in a different meadow, Dagmar von der Grün takes out a small gas cooker and a container with some pancake batter. The participants are dispatched to pick stinging nettles. They are then stirred into the liquid batter and cooked. “Everyone loves it!” exclaims the guide. “Sometimes on the walks I cook a hearty herb soup made with wild thyme, marjoram and evening primrose root.” Every now and then she comes across a participant who is unwilling to taste an unfamiliar leaf, instead making a sceptical grimace. “It’s almost always a man who was dragged along by his wife,” she says with a wink. “But even the greatest sceptics are ultimately won over. Most people are totally thrilled by the flavour and diversity of our natural world.”

There is often not enough time on the walk to answer all the questions. Dagmar von der Grün therefore organises occasional “herb meetings” in the vicinity of her home town of Rosstal near Nuremberg, to give those who are interested in finding out more the chance to get together and share experiences. “These events appeal to people of all ages and I find that really lovely, because it means that knowledge gets passed on instead of being lost forever. After all, our ancestors knew far more than we did about herbs and their properties.”