SNACKING HERBS FROM THE MOUNTAIN MEADOW?

To this day, we maintain our family tradition. We collect fresh mountain herbs ourselves from field and forest and use them in our dishes both in the main house and up at the “little Burg” — the Kriegeralpe.

ALPINE MOTHERWORT

For the body, in cuisine, as an herbal liqueur: Alpine motherwort is used in a variety of ways as a medicinal and seasoning plant. When preparing dishes, we use it in a similar way to parsley. By the way: the scent is so aromatic, you can still smell it after haying:

BURG TASTE: It flavors our mountain cheese “Jausenbrettl” with delicate finesse. 

MASTERWORT

Masterwort is known as a universal medicinal plant used for treating wounds and stomach problems, among others. In the past, its potency was considered so valuable that a license was required to dig the roots. 

BURG TASTE: We season our goat cheese with masterwort according to an old recipe.

MEADOW CARAWAY

Meadow caraway grows up to 70 cm high and smells — surprise! — like caraway. It flourishes at mountain altitudes of 1,900 meters, growing from May to July on dry meadows, pastures, and along roadsides. 

BURG TASTE: Have you tasted it in our fried dumplings?

MOUNTAIN CHIVES 

Thanks to their beauty, mountain chives are popular in gardens and floral bouquets. They grow naturally in our wild meadows up to 2,300 meters. We particularly like their spicy heat and collect them for the kitchen between July and September. 

BURG TASTE: They lend delicate refinement to our homemade bread with butter.