A little herbology

Not all herbs are the same: strictly speaking, there are both herbs in the true sense of the word and spices. The first category includes leaves or flowers, such as those of valerian or nettle. The term "spice", on the other hand, refers to the seeds, tubers or bark of certain plants. Cinnamon, cumin or nutmeg, for example, belong to this category. We are deliberately not limiting ourselves to just one genus in our brief herbalist's guide, but rather providing a broader overview:

• Parsley: Parsley is one of the most popular herbs of all - which is why Austrian cuisine cannot do without it. This plant originally comes from North Africa and only later spread to the north. It has a turnip-shaped root from which bare stems spring. Depending on the genus, the leaves can be smooth or curly. Its tart to sweet and spicy flavour enhances many dishes, and parsley also contains a number of vitamins, including plenty of vitamin K. Extracts or decoctions are used to treat diabetes, heart and kidney disease, high blood pressure and gastrointestinal complaints. Parsley has an antibacterial effect and can relieve cramps and lower blood sugar levels. It also combats free radicals and oxidative stress.
  
• Sage: Sage is one of the oldest herbs and medicinal plants and is a true all-rounder. The herb has an antibacterial, antiperspirant and digestive effect. It is therefore not only used for throat, pharyngeal and respiratory problems, but also for rheumatism, digestive problems, mild depression or to speed up wound healing. Sage is characterised by its bright purple, small flowers and elongated leaves. When it comes to flavour, however, opinions differ. While some love its bitter, spicy flavour and use it to spice up meat and pasta dishes as well as soups, salads and sauces, others limit themselves to teas.
  
• Thyme: Another popular plant that should not be missing from our herb overview is thyme. Its twigs are studded with small, silvery-green leaves and exude an intense, aromatic fragrance. In Mediterranean cuisine in particular, it is used in a variety of meat and tomato dishes, in salads and in herb butter. But thyme also cuts an excellent figure as a medicinal plant: it has an antitussive, antipyretic, antibacterial, expectorant and antispasmodic effect, stimulates the appetite and aids digestion. Whether for colds, viral infections, gastrointestinal complaints, rheumatism, fungal infections or blemished skin - thyme is a perfect choice for all of these.
  
• Stinging nett le: Stinging nettle is characterised by its strikingly serrated, pointed leaves. This plant feels particularly at home in local forests and meadows, which is why it has also been considered a typical medicinal herb for centuries. Due to its draining, diuretic and pain-relieving effects, it is particularly useful for bladder and gallbladder complaints, but can also alleviate skin diseases. In the kitchen, it is mainly used to flavour soups and pestos.
  
• Lady's mantle: Another herb that is primarily used as a medicinal herb is lady's mantle. It is characterised by its large, funnel-shaped leaves and its versatile properties. Lady's mantle has a digestive, antioxidant and blood-purifying effect and can alleviate menstrual cramps. It is much less important in the kitchen, but is increasingly used in wild herb soups and salads due to its slightly bitter, sweet flavour.
  
• St John's wort: St John's wort is particularly recommended for depression or anxiety. This is because this plant has a mood-enhancing, pain and stress-relieving and relaxing effect. But St John's wort can also be useful for dry skin, gout, swelling or gastritis. In the wild, the yellow flowers often shine from afar and also look good in a bouquet, but St John's wort plays a minor role in the kitchen and is rarely used.
  
• Arnica: Aromatic, fragrant, deciduous and perennial - this is true of arnica. With its yolk-yellow flowers, this plant transforms mountain pastures into truly magnificent meadows in the warm season. But it also has a lot to offer in terms of ingredients, as arnica has anti-inflammatory, decongestant and pain-relieving properties. This is why this medicinal plant is mainly used for bruises, contusions, sprains, inflammation, burns and rheumatic complaints. Arnica is not used in cooking, however, as it is considered a poisonous plant and causes nausea.
  
• Dandelion: Dandelion can also produce a sea of yellow flowers. This plant, known by some as the dandelion, can also bind toxins in the body and eliminate them. It also has an antibacterial, metabolism and appetite stimulating and draining effect. Dandelion has therefore proved particularly useful for liver complaints. It is also increasingly being used in the kitchen - for example to flavour salads or add the finishing touch to wild herb pestos. In times of crisis, people even resorted to coffee substitutes made from dandelion roots.
  
• Camomile: The long-stemmed leaves and white flowers of camomile are also edible, but we know this herb primarily as a medicinal plant - and have done so for centuries. No wonder, because it is also extremely versatile. It can alleviate cold symptoms such as fever, colds or coughs and help with digestive problems. It benefits from its unique properties - such as the fact that camomile has a calming and anti-inflammatory effect.
  
• Peppermint: Lightly serrated, light to dark green leaves are characteristic of peppermint. It provides fresh breath, but can also help with stomach, liver and bile problems, as well as nausea and diarrhoea. The reasons for this are that peppermint has an antibacterial, antiviral, antispasmodic and mild laxative effect. Sweet dishes in particular, but increasingly savoury dishes too, are enhanced with mint.
  
• Lavender: Lavender is characterised by long stems and small, purple-coloured flowers. This plant is one of the most fragrant herbs and has a mood-lifting, calming and stomach-soothing effect. Whether for inner restlessness, anxiety, insomnia or digestive problems, lavender is the first choice. The herb has also proven effective in treating lung, liver and spleen diseases. In the kitchen, its floral to slightly bitter flavour is just as popular - for desserts, herbal mixtures or as a cheese topping, for example.

Discover the herbs of the Turracher Höhe

Austria is known for its unique nature. And on the Turracher Höhe, we are not only blessed with unique stone pine forests, but the fertile meadows around the Jägerwirt hiking hotel are also home to many herbs. Local plants such as arnica or wild thyme love the alpine altitude. If you are interested, you can either set off on your own and brush up on your knowledge or take part in one of our herb hikes. The highlight of this excursion is the production of a pitch ointment. You collect the raw material for this directly from nature. A special souvenir that carries the power of the Turracher Höhe within it.