Even as a small child, healer karin hedtfeld from wimmelbach wondered how nature knew what was good for people in which season. "Even when my great-grandmother sent me out into the pampas as a little girl to collect lowenzahn or stinging nettles, i thought about it", she tells and laughs. The interest in herbs and nature remained with her.
She has always tried to eat according to the seasons. Because early karin hedtfeld noticed that nature offers the right herbs and vegetables at the right time. Especially in the cold season, winter vegetables are very important for people, for example. "Yes, because they are vitamin and mineral donors", female the healer. She explains that these are varieties of vegetables that can be harvested in winter or that can be eaten fresh throughout the winter due to their special storage capacity.
"Whereby most varieties of vegetables have wild ancestors; helgoland wild cabbage, wild melde, wild carrots, parsnips or the famous east frisian palm for example. They existed long before anyone started the work of refinement", reports karin hedtfeld.
It comes from the north, which is why it loves cabbage. He traditionally cooks with smoked bacon and sausages, which have different regional names. "The north germans call it pinkel, the westphalians mettwurstchen and the french "rohpolnische", explains the healer. She tells us that in northern germany they serve boiled potatoes, in other regions fried potatoes. "A fat meal. If you want to digest fats, you need bitter substances such as endive, sugar beet lettuce or chicory", karin hedtfeld adds and goes on to explain that fat had a completely different meaning for people in earlier times, because the winters were much colder.
Mullet and potatoes
Important foods in winter are hulsenfruit and potatoes. "Mullet is a good source of protein and has a lot of potassium and calcium, but unfortunately it has few vitamins. Therefore, they can be supplemented with lettuce, kale, turnip, salsify, horseradish, brussels sprouts or cabbage", the healer pays on.
She explains that kale, for example, is full of beta-carotene, vitamin C, vitamin K and calcium, and that these vital substances are known to keep inflammatory processes under control and strengthen the immune system.
Or horseradish: it contains a lot of vitamin C, B vitamins, potassium, calcium, iron and mustard glycosides. It is appreciated for the antibiotic and antibacterial effect due to the pungent substances, and because it strengthens the immune system. It is odorless, but unfolds its sharpness when broken, cut open or rubbed.
"Winter used to be the time for home slaughtering as well. In order not to completely upset our internal organs – especially the liver – there were and still are bitter salads and mustard-containing vegetables or sauerkraut with kummel for better digestion", according to karin hedtfeld. She goes on to say: "today we know that the mustard-containing, i.E. Pungent, vegetables or roots are not only antibiotic, but also help against viruses and fungal diseases. But their special effect is prevention. So you can come with regular consumption quite without flu infection through the winter." Therefore winter vegetables are also good for healthy and warming stews during the cold season.