Our team of 12 students had the opportunity to visit the Frantsila Herb Farm in Hämeenkyrö as part of the Erasmus+ project Growing Green Communities. At the farm, we attended a lecture about wild herbs, learning about their nutritional and health qualities, as well as how to use, cook and conserve them. We were served a salty pie and salad made with wild edibles. The salad was accompanied by a Wild Herb Powder, a blend of different dried wild herbs. For dessert, we had a berry pie with vanilla sauce and coffee.
After the meal, we took a tour of the garden. Some herbs, like thyme and mint, had already started growing, and we saw some flowers in bloom.The weather favored us with sunshine.Some students skipped stones into the river, while others found a playground spinner, enjoying a moment of fun and relaxation.
Recipe for Wild Herb Powder
Drying the following herbs allows you to create Wild Herb Powder, a versatile seasoning to enhance dishes, especially useful during winter when fresh produce is scarce: Nettle, cow parsley, plantain, dandelion, currant leaves, kale, chicory, fenugreek, young ground elder leaves, marigold, wheatgrass. Consider possible allergies when selecting herbs suitable for green powder.
Source: GGC Discovering Wild Edibles at Frantsila Herb Farm (wordpress.com)