“Back to the roots” is the motto of this late autumn course, as many plant roots are full of nutrients in spring and fall that can benefit us both internally and externally.
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Löwenzahn
However, we are not talking about classic root vegetables from the garden bed, but rather the wild varieties that we are fortunate to find quite frequently around the nature reserve.
These include wild carrots, chicory, evening primrose, and the classic “weeds” dandelion and nettle.
After getting to know them and digging them up, things get even more interesting when we turn the diverse root structures into something tasty, such as roasted root coffee or a hearty “wild root stir-fry.”
So if you would like to learn more about these special autumn delicacies and their use in the kitchen, you are very welcome to join Hannelore Bayer-Rutzel (naturopath and phytotherapist) and Cordula Herwig (nature and wild herb educator) here!
- Course number for registration: Sp1.412-H VHS Spandau
- Number of participants: 8 to max. 15 participants
(IN GERMAN)
Additional information
Dates
November 2025
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