Wildkräuter kochen | Brennnessel-Rezepte, Rhabarber verarbeiten & Naturkosmetik ohne Chemie

Elisabeet's garden tour in early May: It's green, blooming, and fragrant – Elisabeet takes us through her spring garden, shows us how she grows tomatoes, zucchini, and soybeans, what helps against deer in strawberries, and which wild herbs are in season now. In the kitchen, this becomes a delicious wild herb mix that's turned into lasagna – with lots of nettle, no dough stress, and a simple béchamel sauce. There's also a great tip on what else you can do with rhubarb – raw in a salad or as a compote, without much sugar. And the question of all questions is finally answered: What cosmetic products does Elisabeet really use? The answer is radically simple – and perhaps inspiringly different. 0:50 Mindfulness in the Garden – Elisabeth's Philosophy 2:18 Walpurgis Night and a Tour of the Spring Garden 3:12 Greenhouse: Tomatoes, Zucchini, and Flowers 5:16 Wild Herbs, Strawberries, and Deer Problems 10:18 Rainwater and Nettle Harvest 11:32 Broad Beans, Spinach, and Soybeans 14:00 Orache and Good King Henry 17:28 Leeks, Carrots, and Beets 18:33 Green Asparagus, Snow Peas, and Rhubarb 19:13 Off to the Kitchen – Preparing Wild Herbs 20:16 Dish: Wild Herb Spinach for Lasagna 22:33 Nettles as a Superfood 29:17 Raw Rhubarb in Salad 33:14 Béchamel Sauce with Olive Oil 34:00 Elisabeth on Skincare Products and Naturalness 35:02 Rhubarb Raw, as Compote, or Canned Make 37:02 Prepare the béchamel sauce – nutmeg, pepper, soy cream 39:02 Taste and philosophize: Witch's Kitchen