Wild & Spicy – The Stuttgart Herb Cooking Class at the Sonja Lenz Cooking School in Stuttgart-Hedelfingen

April through mid-June is peak season for wild herbs.
But you can also get fresh herbs from Mediterranean or Asian cuisine—or from your own garden—all year round.
We’ll start by smelling and tasting these so-called “weeds,” and you’ll be surprised by just how many of them are edible.
Embark on an adventure into the world of herbs, and afterward, enjoy the herb-inspired menu we’ll prepare together—which, depending on the season, might include, for example, as shown at
,

ground elder with pine nuts, cold cucumber soup

wild herb salad with dandelion honey-orange dressing
beets with wild herbs, celery wrapped in herbs, guinea fowl with lemon thyme and oregano, rosemary focaccia

Wild herb soup

Risotto with green asparagus and herbs

Fish with a herb topping

Veal Fillet in a Herb Crust, Cooked Sous Vide
Rosemary Potatoes and Mint Carrots

Elderflower mousse with basil ice cream
baked peaches with sweet pesto and lavender ice cream

All beverages included

For groups of 8 or more, this cooking class can also be booked as a group session. The team at the Sonja Lenz Cooking School in Stuttgart-Hedelfingen looks forward to welcoming you!