Swiss Wild Roses & Berries: Culinary Treasures Beyond Beauty
Switzerland's wild rose species, numbering over 30, offer more than just beauty. These plants, including the dog, ipad, and cinnamon rose, bear large, aromatic hips perfect for various culinary uses. Meanwhile, other wild plants like the elderberry and crab apple also provide unique benefits.
The elderberry bush, delicate yet low-maintenance, thrives in larger pots. Its dried fruits can enhance muesli or serve as raisin substitutes. The crab apple, or wild apple, yields yellow, sour fruits and is ecologically valuable despite its rarity. It can be grown from seed and its juice used for jam or dried for tea mixes.
The native European elderberry, 'Fluebirni', grows in sunny, stony locations and offers berries resembling blueberries. The blackthorn shrub, also known as sloe, prefers sunny forest edges and forms dense thickets. Its small, dark blue fruits, harvested in October, develop a sweet, intense flavor after freezing or cooking. Wild rose hips, firm and red without spots, are ideal for punch, jam, or tea. Some rose species, like the apple and cinnamon rose, can be cultivated in pots.
From wild rose hips to crab apples and elderberries, Switzerland's wild plants offer a wealth of culinary possibilities. Whether for jam, tea, or punch, these ingredients can be transformed into delicious treats, with recipes available for Sloe Chutney, Rose Hip Punch with Currants, Crab Apple Jelly with Grapes, and more.
