Discovering the power of wild herbs

1.  What do you find particularly inspiring about wild herbs?

Patrizia: As a herbalist and forest bathing expert, what fascinates me about wild herbs is the unique blend of experiencing nature, knowledge and deep sensory awareness. Wild herbs are not “silent plants” – they tell stories. They can instruct you in balance, patience and self-regulation. Added to this is their healing power: many wild herbs are like little “wayside pharmacies”. Their content of bitter compounds, minerals and phytochemicals makes them incredibly valuable for nutrition and naturopathy. As an educator, I love passing on this knowledge and helping people to reconnect with nature.
Forest bathing lets you experience wild herbs, forest and trees not just cognitively, but with all of the senses. You smell essential oils, feel different leaf textures, hear the rustling in the wind and notice the subtlest shades of colour. This sensory depth creates a connection that goes beyond mere knowledge – it is almost meditative.
And perhaps it is exactly that: wild herbs bring us humans back into a relationship – with the Earth, with the seasons and with ourselves. They are inconspicuous, yet full of wonder.

2.  What role do wild herbs play in your kitchen?

Patrizia: In our kitchen, we combine our knowledge, experience of nature and genuine enjoyment. Wild herbs come to life in the process: they are not merely “ingredients”, but rather an expression of the seasons and the landscape. They transform a simple dish into something special – one that is more intense, more authentic, often also surprising. Bitter, spicy, resinous or flowery: this variety of flavours is often missing from cultivated plants.
We also infuse Swiss stone pine, larch, mountain pine or cowslips in schnapps to capture a moment of nature. Resins, essential oils and floral compounds are absorbed into the alcohol – and, with them, scent, effect and memory. The result is not just a drink, but a little part of the forest in a glass.

3.  Do you have a favourite dish made with wild herbs?

Patrizia: In our kitchen, my husband Andreas conjures up authentic herb-based dishes with simple ingredients. For example, he can create hearty, mineral-rich dumplings and gnocchi with complex flavours using stinging nettles, ground elder and Good-King-Henry. For you to try out and cook at home, I’m sharing a savoury nettle dumpling recipe here. Have fun giving it a go!

4.  How did you get into the world of herbs?

Victoria: Herbal lore was practically in my blood from the very start: my godfather was a huge role model for me. Whether, as a child, I was allowed to go with him to gather arnica, or was asked to stir marigold ointment in the kitchen – wherever my favourite uncle was, herbs were always there too. When I later decided to become a physiotherapist, my choice naturally led me to naturopathy. Thank goodness! And when, finally, I moved to the Ulten Valley and got to know Waltraud Schwienbacher from Kräuterreich Wegleit, it all became clear: I had to attend her winter school and train as an Alpine herbalist.

5.  Do you have any particular favourite herbs?

Victoria: Female herbs are very important to me: whether lady’s mantle or red clover, I always include them when blending tea. But yarrow and meadowsweet also belong to my favourites – not to mention wild thyme, ribwort, stinging nettles, etc. etc.!

6.  Do you need any specific “equipment” for gathering herbs?

Victoria: When I set off from home to gather herbs, all I need is time, a basket, a pair of scissors and my faithful companion Vasco, my German Shepherd. I then return in high spirits, bursting with energy and carrying a basket full of my chosen herbs. I then process everything at once in my herb shed, where I dry the herbs, preserve or simply sort them, before sending them to the hotel kitchen for further use.