Gemüsebau Fehmel

Wild garlic

Finest Vegetables from Vorderpfalz

Wild garlic originates from Europe and North Asia and was already used as a spice by the ancient Germanic peoples. Its taste is reminiscent of garlic, yet milder than the white bulb. It can be eaten raw on buttered bread or in salads, or processed into pesto, creams/spreads, or even soup to unleash its unique flavour.

Since 1990, the Fehmel family from Mutterstadt has been impressing with conscientiousness and quality. Not only their products are designed to impress, but also the way they are produced – with healthy seeds and seedlings, careful soil fertility management, natural pest control, and moderate use of fertilisers, they ensure impeccable vegetables and exquisite berries.

The blooming bee pastures are also a true paradise for the vital yellow-and-black honey producers. Perennial wild and cultivated herbs – such as Phacelia, Globe Thistle, true Thyme, and many more – grow on the colourful meadows around the farm. Thanks to the different flowering times of the various herbs, there is food for the bees throughout the entire year. Also popular with the bees is a small acacia forest, where colonies of local beekeepers create pure acacia honey – a true delight.

Inspirations for alternative preparations:

Wild Garlic Cream Cheese / Salmon-Wild Garlic Quiche / Wild Garlic Pea Soup