Wild Herbs, Cooking and Fermentation at Lake Comabbio

Discovering and foraging wild herbs

On Sunday, November 1, we will meet at Oasi Gaia on Lake Comabbio for a hands-on day dedicated to wild herbs and their connection with everyday cooking. We will learn how to observe and identify plants in the surrounding environment, exploring their characteristics, possible uses and responsible ways of collecting them.

The aim is not simply to learn how to recognise wild plants, but to understand how they can move from the natural environment into the kitchen. We will explore how to use the herbs we collect, how to make the most of their characteristics and how simple preparation and preservation techniques can transform them into useful ingredients.

From nature to the kitchen

The day follows a practical journey that connects observation, foraging and cooking. Participants will be directly involved in the activities, learning through experience and discovering how wild plants can become part of everyday food preparation.

Making sauerkraut together

Fermentation will be one of the central parts of the day. We will prepare sauerkraut together, following a practical recipe that can easily be repeated at home. We will learn how to prepare the vegetables, set up a lactic fermentation and manage the process as it develops over time.

We will look at proportions, the conditions needed for fermentation, approximate timings, storage and how to observe the evolution of the vegetables. Starting with sauerkraut, we will also explore principles that can be applied to other fermented vegetable preparations.

Fermenting wild herbs

We will also explore the possibility of using selected wild herbs in fermentation, creating a direct connection between identification, foraging, cooking and food transformation. Fermentation becomes another way to experiment with and preserve ingredients from the natural environment.

An experience you can continue at home

What you learn during the day is designed to be taken home and put into practice. Each participant will receive a milk kefir recipe and starter culture as a gift, giving you the opportunity to continue experimenting with fermentation in your own kitchen.

A hands-on day of learning

Wild herbs, cooking and fermentation come together in one experience: discover, forage, cook and ferment. A practical and educational day at Oasi Gaia for anyone interested in nature, food and traditional techniques for transforming and preserving ingredients.