Natur erlebeN - Stubai

The mountain pasture herb fairy
Sandra Schönherr shows visitors how easy it is
to work with herbs in her herb workshop on
the Auffangalm.
It appears to be a normal glass of water. But I know
there‘s nettle juice in it and I‘m supposed to drink it
now. My scepticism seems to be written in my face
as Sandra Schönherr encourages me: „Just try it, it
tastes really good.“ Whilst we‘re chatting away in the
warm autumn sun Sandra Schönherr comes up with
suitable herb recipes for practically every topic. Her
philosophy is to make something special out of local
herbs. They grow up in abundance behind her house
at 1,620 metres altitude, high above Milders.
Herb workshop at the Auffangalm
Sandra Schönherr is a herb instructor. Her herb workshop
on the Auffangalm is the highlight of the „Stubai
Mountain Herbs“ gourmet route. Every Thursday
she shows participants how easy it is to produce tasty
and healthy things using herbs. First of all there is
a welcome herbal drink. This puts you in the mood
for what‘s to come and sharpens the senses. Sandra
takes the herb workshop participants on a tour
round the Auffangalm and collects fresh herbs before
the mixing and stirring starts. What‘s collected depends
on the season. The herb workshop participants
then produce different products together under the
guidance of the herb specialist, which they can take
home with them.
The recipes are chosen so that they can be easily reproduced
at home. Sandra is happy to pass on her
knowledge, after all she had gleaned much of it herself
from the „old generation“. She also likes trying
things out herself and experimenting. As a result of
this a herb book has also been produced with lots of
recipes that are in Sandra‘s distinctive style.
Whether it‘s rosemary wine, honey with herbs or
a cough syrup made from ribwort leaves, anyone
who visits a herb seminar on the Auffangalm wanders
back to the valley with a wealth of recipes and
ideas.
By the way, the nettle juice can compete with any soft
drink. It is made by pouring hot water over the nettles
and then leaving it overnight. A little lemon juice
and sugar is then added and hey presto the natural
summer drink is ready. The exact recipe can be obtained
from Sandra Schönherr on the Auffangalm. "
Kräuterwerkstatt " Herb workshop
Auf der Auffangalm wird
natürlich auch mit Kräutern gekocht.
So stehen zum Beispiel
Wildkräutersalat, Kräuterknödel,
Bergbärlauchnocken,
Kräuternudel, Kräuterkartoffel,
Kräuterspinat, frischer Kräutertee
auf der Karte.
Herbs are naturally also
cooked on the Auffangalm.
For example, wild herb salad,
herb dumplings, mountain wild
garlic gnocchi, herb potatoes,
herb spinach and fresh herbal
teas are all on the menu.
Die 1,5 bis 2 Stunden von Milders
zur Auffangalm lohnen sich nicht
nur wegen der Kräuterwerkstatt
und der bunten Almwiesen.
Der Blick ins Stubaital sowie ins
Oberbergtal sind Entschädigung für
den anstrengenden Aufstieg über
den Steig. Schön breit und recht
flach ist der Forstweg, der vom
Parkplatz „Josef“ im Oberbergtal
zur Auffangalm führt. In weniger als
einer Stunde ist man am Ziel.
The 1.5 to 2 hours from Milders to
the Auffangalm are not just worth
it because of the herb workshop.
It continuously climbs uphill.
Colourful mountain pastures and
the view over the Stubai valley and
Oberbergtal valley are the reward
for your efforts. The forestal road,
which leads from the „Josef“ car
park in the Oberbergtal valley to
the Auffangalm, is beautifully wide
and really flat. You can reach your
destination in near an hour.
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