This interview with Alexandra Klein from Die Kräutermadame is part of an interview series with women who feel as connected to nature as I do. Here, I speak with different women about their connection to nature and life.

Wild Herb Cuisine and Fermentation | Die Kräutermadame

Please introduce yourself and tell us a bit about you and your background. Where are you from?

My name is Alexandra Klein, and I call myself Die Kräutermadame (The Herb Lady).

I come from beautiful Salzburg, and I'm a city kid, so to speak. But I spent every vacation with my grandparents in Lungau or Pinzgau.
Today, I live with my husband and two children on the outskirts of Salzburg at the foot of the Untersberg. We are fortunate to live between mountains, lakes, and beautiful forests and meadows.

What was your original profession?

I am a trained chef and have increasingly fallen in love with the flavors of wild plants. Not only do I enjoy preparing dishes and experimenting with herbs, but also collecting and discovering them.

I have been working in top gastronomy for over 13 years and for the past 3 years, I've been able to turn my passion into my profession. As a so-called wild herb specialist, I collect these herbs and then process them further in the kitchen, where they are fermented, preserved, dried, and much more. For the past 3 years, I have also been growing microgreens for the Hangar 7 kitchen.

Have you always been interested in nature and herbs?

I learned a lot about wild fruits, mushrooms, and old recipes from my grandmother. At the time, I wasn't even aware that this knowledge was special. My mom is a real mountain enthusiast, so I spent a lot of time in the mountains and nature as a little girl.

You work with herbs and wild herbs – why do you do that?

My passion is cooking with wild herbs; edible wild plants have always fascinated me. For me, the culinary aspect is even more important than the health aspect. Although the latter should not be underestimated, wild plants are so much healthier than our conventional vegetables and fruits.

As Hippocrates once said: "Let food be thy medicine."

Fermentation plays an important role in my workshops. I teach herb cooking at the TEH in Unken and give workshops on Kombucha and water kefir meets wild herbs.

Where does your love for herbs and wild herbs come from?

I think the love for herbs and wild herbs slumbers in each of us; you just have to discover it first. Once awakened, it never lets us go.

Why do you want to share your knowledge in workshops and courses?

In recent years, I have specifically focused on Kombucha and water kefir. I have read countless books, attended seminars, and continued my education. My previous training at a wellness and gastronomy school made many things easier for me. Some of it was already included in the curriculum. I want to share this knowledge and passion for wild herbs with other people. I want to infect them with my enthusiasm for ferments and encourage them to brew and enjoy them themselves.

You work with wild herbs in the kitchen – why is that important to you?

It's important to me to combine the balance between culinary delights and everyday food. Everyone should be able to easily integrate wild herbs deliciously into their daily lives with just a few steps. That would be the goal.

What does a "normal" day look like for you?

During the week, I take the children to kindergarten and school. After that, I go to work at Hangar 7. There, I take care of the microgreens and then, if needed, go collecting wild herbs.

At noon, I pick up the children and cook for them. After that, it's family time, and we have all sorts of things to do. In the evening, after I've put the children to bed, it's herb time. I experiment, read, and get creative.

Do you enjoy being in nature?

Yes, of course, because it is in nature that I can relax, discover, and learn new things every day.

Do you have a special favorite place or power spot – where do you like to be most of all?

Hmmm, that's difficult, but if I could choose one place, I would be in Lungau, in the forest where I used to go as a child. Where the best places for chanterelles are.

Do you have a recipe for us that even "unpracticed" people can easily replicate and that you also enjoy making for yourself?

Yes, gladly…

This recipe can be made with wild meadow sage as well as with garden sage.

Fluffy Sage Butter

Ingredients:

250 g butter

A bunch of sage leaves or 2 handfuls of meadow sage blossoms

Salt, pepper, chili flakes

Soften the butter to room temperature and whisk until fluffy. Then fold in the finely chopped meadow sage. Season with salt, pepper, and chili.

If desired, the butter can be rolled in cling film and frozen. However, it tastes best freshly whipped. You can use both the leaves and the blossoms. If you want the butter to remain purple, only use the blossoms.

Ideal for grilling. A finely spiced aroma goes perfectly with dark meat, but also with grilled mushrooms.

Nature, herbs, but also sustainability and organic are very "trendy" nowadays – why do you think that is?

I think it's because we're thinking more and more about the future of our planet. We want our children and grandchildren to be able to experience the world as we have, with all its biodiversity and beautiful nature.

A sustainable and conscious lifestyle can certainly change a lot in that regard.

Why is there also a longing within us to be more connected to nature and to live simply?

I think it is a piece of independence that we are reclaiming or rediscovering. Back to basics.

Upcoming workshops and courses:

Kombucha meets Wild Herbs (in Salzburg on September 23rd) Kräutermadame

TEH Practitioner Course 2023 Wifi Salzburg

Nutritional Design Course according to TEH from 15.9 to 11.11 Wifi Salzburg

Children's Herb Hike August 11th in Salzburg area Kräutermadame

Smudging around the Raunächte (Twelve Days of Christmas) November 5th, Sankt Jakob am Thurn Kräutermadame

All workshops:

Workshops - Kräutermadame

The website: www.kräutermadame.com

@insta krautermadame / Kräutermadame

 

You can find more interviews about great women and their connection to nature here:

Karin from Naturspirit
Stephanie from Atempause
Susanne from Naturzauberwerke
Tina from die Kräutermacherei
Melanie from Mint
Anja from Gänseblümchen & Sonnenschein
Andrea from Fermentista
Andrea from Yoga Cuisine
Marlies from Quendelgrün
Christine from Textpoterie
Doris from Mit Liebe gemacht
Alex from Die Kräutermadame
Bianca from Naturespiritauraspray
Gerda from Grüne Kraft
Judith from Seelenzauber