Wild garlic is in season

Fresh vegetables from the farmer on your plate

Antonio Dogruer (right) is delighted with the wild garlic delivery from Hans Titz (left) from Apetlon. The green herb, which tastes of garlic, is used in many dishes.

(Bild: Charlotte Titz)

Spring is coming in leaps and bounds and vegetable production in foil tunnels, greenhouses and sometimes even outside is getting underway. The latest seasonal highlight is wild garlic.

As reported, the most delicious peppers, cucumbers, lettuces, radishes and much more are already growing in the glass and foil houses in Wallern. Vegetable lovers are already getting their money's worth. The self-service stalls and farm stores, such as "Gemüse & Mehr" in Gols, also offer their vitamin-rich fare.

Fresh vegetables are available from the Nittnaus family in Gols.

(Bild: Nittnaus Gemüse)

"We are starting the season with our farm store on March 22," say Carina and Wolfgang Nittnaus from Frischgemüse & Mehr. "We are always there for our customers in the self-service hut anyway. We offer regional produce from our farmers from a single source."

The first spring specialty to be found in the inns is wild garlic. A little tip: you can also get it in Gols from the Nittnaus family.

But if you want it already prepared, it is now wild garlic season in many restaurants throughout the country. This is also the case at Antonio Dogruer in Illmitz. The landlord with Cypriot roots, who serves delicious Mediterranean and regional cuisine in the Seewinkel region, now has a number of wild garlic delicacies on the menu. There is wild garlic cream soup, risotto with the green herb, wild garlic gnocchi, wild garlic dumplings and much more. Hungry? Our hosts up and down the country are looking forward to your visit!