Kicking Off our Wild Herbs Project in Cyprus 🌿

In January 2026, we officially kicked off our Erasmus+ project “Wild Herbs and Ethnobotany in Haute Cuisine” together with our partners in Cyprus, Italy, and Greece.

The two-day Kick-off Meeting, hosted by EDINET Research & Development in Cyprus, brought together sustainability, culture, and vocational education through the lens of wild herbs.

Day 1 – Aligning visions and setting the course

The first day took place at EDINET’s offices in Nicosia and focused on laying solid foundations for the project. As project coordinator, we guided the discussion on the overall vision, objectives, timeline, and next steps.

Together, we:

• Presented the project goals and expected results

• Discussed the scope of activities

• Went through the timeline and milestones

• Defined the structure of our VET Trainers’ Handbook

• Planned dissemination, quality assurance, and evaluation activities

  
  

This first day was essential for building a shared understanding of what our project stands for: reconnecting traditional ethnobotanical knowledge with modern vocational education and sustainable gastronomy.

Day 2 – Learning from the land: wild herbs in practice

On the second day, the meeting moved outdoors to Riverland Bio Farm, where theory met practice. Surrounded by Cypriot nature, our partners took part in a hands-on workshop dedicated to Cypriot wild herbs and gastronomy.

The program included:

• An introduction to the role of wild herbs in Cypriot culture and cuisine

• An educational visit to the bio farm, focusing on biodiversity and sustainable practices

• A culinary workshop on herb-based Cypriot dishes

• A practical activity on identifying, handling, and using wild herbs responsibly

• A final Q&A session and certification for participants

We explored local wild herbs such as oregano, thyme, sage, rosemary, wild fennel, mallow, and nettle, learning where they grow, how to identify them safely, and why responsible harvesting matters.

Why this matters

For us, this Kick-off Meeting reflected the spirit of the project: learning by doing, sharing knowledge across borders, and connecting people to their environment.

By combining planning sessions with real-life experiences in nature and the kitchen, we ensured that the project is grounded in both structure and authenticity.

The meeting also strengthened cooperation among our partners and confirmed our shared commitment to:

• Promoting environmental sustainability in the restaurant sector

• Preserving and revitalizing cultural food heritage

• Developing innovative VET tools for trainers and learners across Europe

What’s next?

With a clear roadmap and strong collaboration in place, the Wild Herbs project is now fully underway. In the coming months, we will work on developing the Trainers’ Handbook, preparing the digital course and micro-credentials, and continuing to exchange regional knowledge about wild herbs and ethnobotany.

We look forward to sharing more updates as the project grows, and to continuing this journey from wild landscapes to haute cuisine.