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Harvesting wild herbs in April

Good for your soul and your meals

In April, more and more meadows are starting to flower and bloom. We are happy to tell you which wild herbs are ready for harvest.

It is not entirely clear where the name of the month of April comes from. We like the theory that the name comes from the Latin term aperire, which means “to open” and fits perfectly with the re-awakening of nature. All around your wellness hotel in Italy, colourful flowers and numerous wild herbs are sprouting from the fertile earth.

Dandelion, yarrow, and ground ivy have fresh, young leaves that are particularly tender and taste only slightly bitter. They are a great addition to spring salads and spreads. You can also refine your dishes with wild garlic, cuckoo flower, and watercress. And why not add an extra splash of colour to your culinary delights with some daisies and dandelion flowers. If you would like to use spring for a detoxification cure, nature will also lend you a helping hand: with its tasty nettle leaves. You can make wonderful teas and soups from them.

And that’s not all. If you look carefully, you will find several other species of wild herbs in South Tyrol’s nature. Have fun collecting them!

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