VILD•VUCHS/Victoria Lorenz - NADEL.BAUM.KÜCHE Nudel Tradition meets modernity: harvest &

Tradition meets modernity: harvest & production

Trees and wild herbs have long since become part of haute cuisine and more and more people are discovering a taste for them

ShrubSüßes (Bonbons

❖ ideal for cold dishes

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

VILD•VUCHS/Victoria Lorenz - NADEL.BAUM.KÜCHE Nudel Tradition meets modernity: harvest &WILD 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.