Flat or Curly Parsley? Differences and Uses
Parsley is the best-selling culinary herb in Germany – and the most frequently wasted. It ends up as decoration on the edge of the plate, goes uneaten, and is thrown...
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Hildegard's Wisdom for Your Everyday Life
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Cloves: Origin, Quality and Use
Cloves are one of those spices that almost everyone has in their cupboard and hardly anyone uses consciously. Once a year they make their way into cookie spice mixes, then...
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Greek clover and fenugreek: one plant, four names
Anyone who comes across "Greek clover" in the fenugreek, in Indian shops Methi, and on English packaging Fenugreek. Four names, one plant. This article clarifies the names, explains the flavour,...
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Make your own gingerbread spice: the basic recipe
Ready-made gingerbread spice from the supermarket costs little and usually tastes like exactly one thing: cinnamon. The other ingredients disappear behind it, because they are used sparingly and have often...
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Is spelt gluten-free? What's really inside the grain
The short answer: No. Spelt contains gluten. It is not suitable for people with coeliac disease. This answer surprises many people, because the opposite persists stubbornly. Spelt is considered the...
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Bitter compounds in food: where they occur and how to taste them
Bitter is the flavour that has almost disappeared from the modern supermarket. Over decades it was bred out of lettuce, chicory, cucumbers and grapefruit because consumers preferred milder varieties. Anyone...
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Who was Hildegard von Bingen? Life, work and legacy
A 12th century woman who wrote books, founded monasteries, preached in public and sent letters to popes: in her day that was unusual enough to still amaze us now. Hildegard...
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Habermus according to Hildegard von Bingen: Original Recipe and Preparation
Of all the dishes in the Hildegard kitchen, Habermus is the only one to have achieved genuine widespread recognition. It sits on shelves in health food stores, appears in breakfast...
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Drying Herbs: Methods, Times and Proper Storage
In late summer, the herb pot on the balcony is in full glory, and in January it's a sorry-looking stalk. Monastery gardens faced exactly this problem eight hundred years ago...
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Hildegards Herbstkur: Components, Process and the Right Time to Start
Autumn was the busiest time of year in the monastery gardens of the Middle Ages. Everything the summer had yielded was harvested, and it all had to be preserved: dried,...
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Nutmeg in the Hildegard Kitchen: Uses and Quantities
Nutmeg is one of those spices that almost everyone has in the cupboard and hardly anyone uses consciously. It ends up in béchamel, mashed potatoes, spinach – usually as an...
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Hildegard´s Brennnessel Walnuss Elixier®: Application and Consumption Recommendation
Nettle and walnut have both been described in European herbalism for centuries – and both are plants more commonly known from the garden than from the supermarket shelf. Nettle grows...
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Violet Cream based on Hildegard von Bingen: Care for Sensitive Skin
In the cosmetics aisle, an unspoken rule has held for years: the longer the list of active ingredients, the more expensive the product. Creams from the monastery tradition follow the...
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