Wild and tasty

These gastronomic experts take their guests on a journey through the world of aromas. Each month the society puts forward a “wild herb of the month”. Each chef uses it to create individual dishes and put them on the menu. Those who are interested in herbs and have some time can try out all the variations that the herb experts conjure up using the “wild herb of the month”.

Edible wild plants in bread, roast meats and schnapps

However, the society does more than train up chefs. Amateurs who are interested in wild herbs can take part in guided wild herb walks and cooking events. Here they learn which plants are edible, where they grow, what substances they contain and how they are best used. The herb experts tap into the traditional knowledge of their grandparents as well as the findings from the latest research.

Chefs, bakers and even a distillery have joined the society. “Sack’s Destille use local herbs in their various forms of schnapps. Try the Bärwurz-Geist (spirit of spignel),” recommends Bernard Raab. At the “Wild Cooking Party” they meet up, cook, experiment and exchange ideas.

Guests are very welcome to join in!

All members of the society are happy to let interested visitors peer into their pots and pans. “In our cookery courses I show our guests how to debone a saddle of venison, how to prepare a quail or how to create a proper sauce,” explains Bernhard Raab.

In the evening Bernhard Raab is drawn to the raised hide at the foot of the Ochsenkopf mountain. “The forest is my counterpart to the kitchen. Here I drink in the silence and dream up my next creations. When I am able to go hunting I feel a great sense of satisfaction,” says Bernhard Raab, describing his passion for the forest. The ideas just keep coming, helped along by his conversations with like-minded people in the “Edible Fichtel Mountains” society. Above all, however, his greatest source of inspiration is the forest itself.