Bärlauch, Löwenzahn und “Kniedeln”: Elisabeets Eifeler Frühlingsmenü

Please excuse the fact that the video is only now online – it's very recent, but I had some technical difficulties. 🌧️ Instead, we're taking you into the kitchen and into nature today: Elisabeth shows you how she conjures up a delicious, simple spring menu with fresh wild garlic and dandelions. It's about appreciating nature, making things yourself, and small, delicate treasures from the garden and the roadside. 🌱🌼 Enjoy watching and recreating! 1:19 Joy about the rain and the state of nature at Easter 3:31 First ideas: What to do with fresh wild garlic? 4:41 Tips for drying and preparing herbs 7:35 Eifeler Kniedel (Eifel Knödel) – origin and vegan version 8:30 Potatoes and pumpkin as egg substitutes 10:52 Processing wild garlic for pesto 11:30 Spreading wild garlic in the garden 15:21 Storing or freezing pesto 18:52 Tips for storing and freezing wild garlic 24:46 Spring salad: Dandelion, apple cider vinegar, and the last apples 27:37 Finishing and serving dumplings 29:09 The complete menu: Wild garlic pesto, dumplings, and dandelion salad 32:58 Gratitude for spring despite crises