VILD•VUCHS/Victoria Lorenz - NADEL.BAUM.KÜCHE Nudel ❖ ideal for cold dishes

❖ ideal for cold dishes

waldig-nussiges Aroma macht sie bei den Feinschmecker:innen besonders beliebt

ShrubSüßes (Bonbons

die Buchecker

Bärlauch ist eines der Wildpflanzen mit den vielseitigsten Einsatzmöglichkeiten in der Küche

VILD•VUCHS/Victoria Lorenz - NADEL.BAUM.KÜCHE Nudel ❖ ideal for cold dishesWILD FOREST AROMAS OF FIR, SPRUCE AND CO From spruce butter to fir oxymel to Douglas fir gin. As syrup, soup or mustard. The possibilities for using edible conifers in culinary terms are almost endless. The fir gives us a mandarin like aroma, the pine a slightly peppery aroma, the Douglas fir a strong orange aroma and the spruce an intense lemon aroma. In addition to the wonderful aromas, the needles are also full of valuable and healing ingredients.