Countless plants are growing in the rooftop garden of the Saalbacher Hof. Shady trees and bushes, colourful flowers, cultivated herbs and wild herbs are a part of this wonderful natural scenery.
Senior manager Gabriele Dschulnigg known for her green fingers is pleased even of nettles. This spurned plant is an important assistant of the organic gardener. Learn more about the importance and the tastes of many other wild herbs on the herbal hike - a journey through our garden or join our weekly Herbal Salt production.
The homemade 5- Elements-Herbal-Syrup is a refreshing and delicious as well as detoxing drink.
A special highlight is our nasturtium which we use in our kitchen for an appetizing Pesto……
Pesto of Indian Cress
INGREDIENTS:
- 4 handfuls of Indian Cress leaves
- 1 handful of Indian Cress blossoms
- 1 tbsp. paprika powder
- 2 handfuls of walnuts
- 1 1/2 cloves of garlic
- Parmesan cheese to taste
- Salt
- Olive Oil
PREPERATION:
Cut the Indian Cress leaves in strips and the blossoms in small pieces.
Chop the walnuts and crush the garlic.
Mix all ingredients well (do not use blender) season to taste and fill up with oil.
Enjoy
