Bärlauch - South Africans in Germany

A Wild Herb Delight

Bärlauch is a wild herb that is as flavourful as it is versatile. Also known as wild garlic or ramsons, Bärlauch is a plant that grows in the forests of Europe, particularly in the spring. It is a wild relative of chives.
Its delicate leaves and pungent aroma make it a favourite among foragers and chefs.

Bärlauch has a unique flavour profile, a delightful blend of garlic, onion, and a hint of pepper. Its vibrant green leaves are tender and aromatic, making them a perfect addition to a variety of dishes. From soups and salads to pesto and sauces, Bärlauch adds a burst of freshness and depth of flavour that elevates any recipe. Whether used as a garnish or as the star ingredient, Bärlauch never fails to impress with its bold taste and vibrant colour.

Not only is Bärlauch delicious, but it also boasts a range of health benefits. Rich in vitamins, minerals, and antioxidants, Bärlauch is believed to have anti-inflammatory and antibacterial properties.
It has been used in traditional medicine for centuries to boost immunity, aid digestion, and promote overall well-being.

From Forest to Fork: Bärlauch Recipes to Savour

One of the joys of Bärlauch is its versatility in the kitchen. Whether you prefer simple and quick recipes or more elaborate dishes, there is a Bärlauch recipe to suit every taste and skill level.
Some popular dishes include Bärlauch pesto, Bärlauch soup, Bärlauch risotto, and Bärlauch butter. The possibilities are endless when it comes to incorporating this wild herb into your cooking. But before you grab your foraging basket please read our warnings first!!

Recipe inspiration can be found on Chefkoch

Warning

While this aromatic herb can add a delicious touch to your culinary creations, it’s essential to be cautious when harvesting it in the wild. It is crucial to be aware that this wild herb bears a striking resemblance to toxic plants such as Lily of the Valley (Maiglöckchen) and Autumn Crocus (Herbszeitlose).
Consuming these poisonous look-alikes can result in severe health complications.
Wild garlic can be bought at markets and we do not recommend harvesting Bärlauch yourself.
To avoid any potential mix-ups, always double-check the distinctive scent and leaf shape of true Bärlauch before adding it to your meals.
If you do decide to harvest Bärlauch yourself, consider doing it with someone who is experienced in “Bärlacuhsammeln” and only pick one leaf per plant to preserve and protect the plant. Make sure you wash the leaves before consumption.

It is also important to remember that not everyone may react well to its potent aroma. Some individuals may experience digestive discomfort or allergic reactions when consuming wild garlic, so it’s advisable to start with small amounts and monitor your body’s response. If you’re unsure about how your body will react to Bärlauch, consult with a healthcare professional before incorporating it into your diet.

The Landwirtschaft Verstehen website has a great infographic to explain the differences

Festivals

Germany is renowned for its vibrant festival culture and of course, there are festivals celebrating Bärlauch, ensuring you enjoy the beloved herb in all its forms. A list of Bärchlauch festivals is available on the Hortipendium Website

Besenwirtschaft

Besenwirtschaft A different type of Gemütlichkeit awaits you at Besen. It is a wonderful way to meet up with friends. A Besenwirtschaft, also known as a Strausswirtschaft, Strausse, Besenschänke or just plain Besen, is a seasonal wine tavern popular in the wine-growing areas of Germany.Most Besens are only open for a short period in late autumn and early winter. By law, they can be open for a maximum of 4 months. Some are now open for a short period in summer as well, as they are allowed to split their opening periods in two.Many establishments will hang a broom outside the building to indicate that they are open. The Besen is usually run by the Winzer ( Winery/ Wine farm owner) and offers simple food served with wine from the Winery.The decoration is mostly simple, traditional and rustic, with long wooden tables and chairs.People usually share a table with other patrons, and the maximum capacity is 40 people.You can buy bottles of wine to take home. Dishes At a Besen (Besenwirtschaft) you’ll find honest, seasonal food served simply — perfect with a glass of local wine. Typical dishes you might see on the menu (with brief explanations) are: Schlachtplatte – a hearty butcher’s platter (often a mix of cured and boiled meats such as blood sausage Blutwurst, boiled pork belly and liver sausage) served with sauerkraut or pickles. Kalbsbratwürste – veal sausages, usually served with rustic bread or a tangy Swabian potato salad (served at room temperature). Kesselfleisch mit Sauerkraut – sliced boiled pork (kettle-cooked) served with sauerkraut — simple, traditional and very filling. Griebenschmalzbrot – bread topped with griebenschmalz (rendered pork fat with cracklings) — rustic and flavourful. Liver dishes – often pan-fried liver or liver pâté, served with bread or potatoes. Bread with cheese – a simple, satisfying option (great with a dry local white). Schinkenbrot – bread topped with regional ham; straightforward and delicious. Maultaschen mit Kartoffelsalat – Swabian ravioli (Maultaschen) served with Kartoffelsalat (potato salad) — a regional favourite from Schwaben. Blaue Zipfel – bratwurst gently poached in a vinegar-onion broth (a Franconian speciality). Wurstsalat – shredded sausage and cheese salad, tangy and typically served cold. Weck, Worscht un Woi – literally “roll, sausage and wine” — a beloved regional combo in Rhenish Hesse and the Rheingau. Many Besenwirtschaften change their offerings depending on the season and what the vintner has on hand — expect simple, well-made comfort food meant to be enjoyed with friends and a bottle of locally produced wine. Wurstsalat Griebenschmalzbrot Schlachtplatte Dessert Maultaschen Drinks Just like the food, the drinks at a Besenwirtschaft are all about keeping things local, traditional, and true to the vintner’s craft. The focus is firmly on what comes from the vineyard — and a few select companions that pair beautifully with it. Wine only! By law, only wine and distilled spirits produced by the vintner may be served. Beer is strictly off the menu — this is wine country, after all. Coffee can also be offered, especially toward the end of the meal or on chilly evenings. Non-alcoholic options are required by law, though this does not include plain tap water. Expect grape juice or sparkling water instead. Depending on the season, you might find Most — often called “first wine.” It’s the sweet, unfiltered juice from freshly pressed grapes, the earliest stage of winemaking, and a delightful taste of what’s to come. In late summer and early autumn, many Besenwirtschaften also serve Federweißer — a fascinating in-between stage of winemaking. The term Federweißer refers to fermented grape must that hasn’t finished fermenting. Once the alcohol level reaches about 4–5%, it’s ready for the first sip. It’s cloudy from active yeast, lightly sparkling, and wonderfully fruity — sweet at first, but turning drier and more wine-like with each passing day. Pour it gently; it fizzes like it’s alive. Whether you prefer a crisp Riesling, a hearty Trollinger, or that first glass of young Federweißer, every drink at a Besen is a celebration of the vineyard’s own handiwork — fresh, honest, and full of character. Dessert Don’t expect fancy desserts at a Besenwirtschaft — the charm lies in its simplicity. So far, at every Besen I’ve visited, dessert was a humble yet delicious slice of fresh bread with homemade jam, known as Gsälzbrot. The word Gsälz comes from the Swabian dialect and usually refers to strawberry jam or marmalade — though depending on the season, you might also find plum, apricot, or cherry varieties. It’s the kind of dessert that perfectly fits the Besen spirit: homemade, unpretentious, and full of heart. Sometimes it’s served with a small glass of sweet wine or a sip of Schnaps — a simple ending to a meal that feels like it came straight from the vintner’s own kitchen. Atmosphere & Experience Stepping into a Besenwirtschaft feels less like going out to a restaurant and more like being invited into someone’s home — because, in a way, you are. The vintner’s courtyard or barn is transformed into a rustic tavern, filled with long wooden tables, clinking glasses, and the warm hum of conversation. There’s no polished service here, no printed menus — just handwritten chalkboards, the scent of home-cooked food, and wine poured straight from the vineyard you’re sitting in. Strangers share tables and end the evening as friends, often joined in laughter or a spontaneous song. It’s lively, informal, and utterly unpretentious — the kind of place where time slows down and the world feels a little softer around the edges. Just remember to bring cash, come early if you want a seat, and most importantly — come hungry and ready to toast to life’s simple pleasures. Regional differences Besenwirtschaften may share the same spirit, but they take on unique flavours across Germany’s wine regions. In Baden and Württemberg, they’re called Besen, while in Franconia, you’ll hear Heckenwirtschaft, and along the Rhine, it’s the Straußwirtschaft. Each reflects its local dialect, wine style, and traditions — from hearty Swabian dishes in the

Potatoes

Potatoes Potatoes are a staple food in Germany.You’ll find them as a side with almost every traditional dish you order in a restaurant — from schnitzel to sausages and everything in between. The good news? Germans don’t believe in boring spuds. Potatoes are served in a glorious variety of ways: mashed, fried, boiled, baked, roasted (Bratkartoffelen) grated into dumplings, or tossed into hearty salads (Kartoffelsalat). Facts about potatoes Facts about potatoes Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. There are more than 5000 varieties available. If you go to any Farmers’ market or Wochenmarkt, you will see a variety of different potatoes, even blue or purple ones. The more starch there is in a tuber, the more floury the potato. New potatoes have the lowest starch content at 12%, whereas the most floury potatoes have 18%. In Germany you get four basic categories: festkochend (waxy), vorwiegend festkochend (medium waxy), mehlig (mealy) and Frühkartoffeln (new potatoes) German stores label potatoes based on these categories with a colored coded strip: green for festkochend, red for vorwiegend festkochend and blue for mehlig. In addition to the main categories, potatoes in Germany are also classified by harvest time. New potatoes (Speisefrühkartoffeln) are harvested before August 1st and are only stored for a short time — up to two weeks. Then there are table potatoes (Speisekartoffeln), harvested after August 1st and suitable for longer storage. The term Speisekartoffeln literally means “eating potatoes,” as opposed to those grown specifically for planting (Pflanzkartoffeln). Avoid potatoes that are sprouting, rotten, or badly damaged — they won’t keep well and may taste off. If a potato has turned green, it might have a slightly bitter flavour; just cut away the green parts before cooking.Also, if you buy potatoes in plastic packaging, be sure to remove them as soon as you get home. Potatoes need to breathe, and keeping them in plastic can cause them to sweat and rot faster. Quick Guide To make things easier, here’s a quick guide to which type of potato works best for each dish.No more guessing — just grab the right spud for the job! Vocabulary There are two classic styles of German potato salad, and they draw a delicious line between North and South.The Southern version (Swabian or Schwäbischer Kartoffelsalat) is cooked in a tangy broth and traditionally served warm — simple, savoury, and full of heart.The Northern version, often referred to as Der Klassiker, is the one many know best: creamy, cool, and made with mayonnaise. Der Klassiker: Potato salad with mayonnaise Ingredients: 1 kg waxy potatoes (e.g. Sieglinde) 1 medium onion finely diced 4 pickles cut into slices 3 hard-boiled eggs, peeled and cut into slices 7 tablespoons of mayonnaise 1 tablespoon medium hot mustard fresh dill, salt, sugar and pepper Getting it done: Boil the potatoes in salted water until tender. Let them cool slightly, then peel and slice them thinly. In a bowl, mix the mayonnaise, mustard, and spices to make the dressing. Once the potatoes have cooled, combine all the ingredients and gently toss them with the dressing. Let the salad sit for at least 30 minutes before serving — this gives the flavours time to come together beautifully. Schwäbischer Kartoffelsalat Ingredients: 1 kg waxy potatoes (ideally Sieglinde) 1 medium onion 60 ml neutral oil (e.g. sunflower or rapeseed oil) 1 tbsp finely chopped chives 300 ml hot vegetable or beef broth 45 ml white wine vinegar (3 tbsp) 10 g hot mustard (2 tsp) Salt, sugar, and black pepper to taste Optional: thinly sliced cucumber, gherkins, or radishes Getting it done: Boil the potatoes in salted water for about 20 minutes until tender. Let them cool slightly, then peel and slice thinly. Finely dice the onion, and briefly bring it to a boil in the hot broth. Remove from heat, then stir in the oil, vinegar, mustard, and season with salt, sugar, and pepper. Pour the warm broth mixture over the potato slices and gently combine. Stir in the chives. Let the salad sit for at least 1 hour to absorb the flavours. Taste and adjust seasoning before serving. Add optional extras if desired. Easy potato salad from Phyllis Ingredients: 500–700 g boiled potatoes, cubed 1 small onion, finely diced 30 ml mayonnaise (2 tbsp) 30 ml olive oil (2 tbsp) 30–50 ml water (adjust to consistency) 1 packet Knorr Salatkrönung – Dill-Kräuter Salt and black pepper to taste Getting it done: In a mixing bowl, combine the mayonnaise, olive oil, water, and Knorr Dill-Kräuter packet. Stir in the diced onions. Add the warm potato cubes and mix gently until well coated Taste and adjust seasoning if needed. Serve slightly warm or chilled.

Spargel – the German white gold

Bis Johanni – nicht vergessen – sieben Wochen Spargel essen! The Asparagus season in Germany starts towards the end of April and ends on the 24th of June (St. John the Baptist Day) Most Germans eagerly await Spargelzeit and they eat around 125 000 tonnes of asparagus each season. It is very important to them to buy only German-grown asparagus. Harvesting asparagus is very labour-intensive, and is mostly done by seasonal workers. Traditionally it is served as a very simple dish, with boiled potatoes, ham and hollandaise sauce. Varieties White and green asparagus are the same vegetable. Green Asparagus Green asparagus is grown above the ground and is exposed to sunshine “Grassy” Flavour Thinner Stalks Does not need peeling White Asparagus White asparagus is grown under mulch and dark plastic, so it gets very little sunshine and no photosynthesis. Delicate and sweet flavour Stalks are thicker Skin tends to be tougher and needs peeling Buying Stalks should be firm to the touch. Pay attention to the tips (buds). They should be firm and tightly closed. Dry or yellow tips indicate that it is already old. Avoid mushy tips. Purple tips – The colouration happens during a short period when the tip breaks through the soil, catches some sunlight and turns purple as a result, just before it is harvested. The serving size per person is around 500g Asparagus can be bought at farmer’s markets, greengrocers, small stalls along the road or in normal grocery shops.The small stalls along the road often sell strawberries as well, as these are also in season. Grades Asparagus is a delightfully succulent and nutritious vegetable that is highly in demand in Germany. This exquisite veggie is sold by the following grades in Germany. Klassen Extra They are the most expensive but worth the splash. Criteria They are very white, straight and plump and must have a diameter of at least 1.2 cm Klasse I Still pricy but more affordable Criteria Medium-sized with a diameter of at least 1 cm. They can be slightly bent and the tips may be purple. Klasse II They are much cheaper than the other classes Criteria They can curvy and the flower heads may already be open. They are most likely woody. The spears may be damaged. Bio Spargel “Organic” or “bio” asparagus must comply with the EU’s ecological guidelines The green leaf (EU BIO logo) indicates that the Asparagus is produced and sold in accordance with the EU regulations. Storing Asparagus tastes best when cooked on the day you buy it. If you are not going to prepare them on the same day, you could store them in a shallow airtight container in the fridge.You can also store them in the fridge by wrapping them tightly in foil or plastic wrap. They should last 3 – 5 days like that.Others suggest storing them standing up in a glass jar with some water inside (around 2.5 cm – enough to cover the ends). Then loosely cover it with a plastic bag and store it in the refrigerator for about a week. Preparation When preparing white asparagus, get rid of the woody ends. You can either cut them off or break them off. The following video explains how to prepare and cook asparagus.Green Asparagus usually don’t need peeling. White asparagus have thicker stalks and must be peeled. You can buy a special Asparagus peeler (Spargeschäler) to make the job easier. Here is an example of such a peeler on AmazonSome of the bigger shops have machines that peel them for you. Recipes The most classic way to eat white asparagus in Germany is with boiled potatoes, Ham and hollandaise sauce.I love baking them wrapped in foil in the oven (see recipe below or a video here), they taste much better that way. You can also throw them on a braai if you like. A surprising ingredient in most recipes is a bit of sugar, whether you bake them in foil or cook them in water. Delicious recipes can be found on the Essen und Trinken and Chefkoch websites. For English recipes, look on Germanfoods.org and My Dinner for a classic recipe. This method brings out the purest asparagus flavour — rich, tender, and never watery. Ingredients (per packet): 6–8 asparagus spears (1–1.5 cm thick) ½ tsp butter ½ tsp sugar Pinch of salt Aluminium foil (or see alternatives below) Foil Alternatives:Use a lidded baking dish, baking paper packets, roasting bags, or a soaked clay pot (like Römertopf). Oven-Steamed Asparagus in Foil Preheat oven to 200°C (180°C fan). Peel asparagus and trim the ends. Place two sheets of foil on top of each other. Add butter in the center. Lay asparagus on top, sprinkle with sugar and salt. Fold into a loose pouch (don’t wrap tightly), then fold second foil over the same way. Bake directly on the oven rack for 40–50 min. To check doneness, gently bend the packet — the softer it feels, the more tender the asparagus. Asparagus Road The 120 km long Asparagus road starts in the city of Schwetzingen. They claim to be the “Asparagus Capital of the World” and hold an annual Spargelfest.The route then passes through Karlsruhe, Bruchsal and ends in Rastatt which has the biggest asparagus farm in Europe. Many towns/regions crown an annual asparagus queen (Spargelköningin) who reigns over the festivities. Related content