Wild Herbs and Ethnobotany in haute cuisine
Wild Herbs and Ethnobotany in Haute Cuisine is a European cooperation project coordinated by EUth Wonders e.V. that explores how traditional knowledge about wild herbs can be meaningfully integrated into modern vocational education and high-end gastronomy.
Across Europe, wild edible plants have long been part of local food cultures, seasonal diets, and community traditions. However, much of this ethnobotanical knowledge is at risk of being lost and is rarely included in formal culinary education. At the same time, the restaurant sector is increasingly challenged to adopt more environmentally sustainable and culturally responsible practices.
This project brings together partners from Germany, Cyprus, Italy, and Greece to bridge this gap. By combining ethnobotany, sustainability, and vocational education and training (VET), we aim to transform wild herbs from forgotten ingredients into structured learning content, professional skills, and innovative tools for the culinary sector.
Latest Activities
Project Objectives
- To promote the adoption of wild herbs in haute cuisine in order to increase the environmental sustainability of restaurants
- To promote the adoption of ethnobotany in haute cuisine in order to favour the cultural sustainability of culinary traditions
- To increase VET centers capacity and flexibility to promote innovative courses about wild herbs and plants and ethnobotany in haute cuisine
- To increase VET learners capacity to adopt wild herbs and plants and ethnobotany in haute cuisine
- To map local wild herbs and determine common paths of ethnobotany in Europe
- To propose a micro-credentials dedicated to the wild herbs in haute cuisine
Project Activities
- First Meeting (Kick-off) in Cyprus & Workshop "Cypriot Wild Herbs and Gastronomy"
- Development of VET Trainers Handbook “Wild Herbs and Ethnobotany in cuisine"
- Piloting of the VET Training Handbook in Peschici, Italy
- The EU Wild Herbs Digital Course and & Micro-credentials
- Development of interactive map about wild herbs in the EU
- Final meeting and Event in Bonn, Germany: "A European perspective on Wild Herbs and Ethnobotany in Haute Cuisine"
iMPACT
- Promoting biodiversity through the use of wild herbs.
- Introducing an innovative VET training handbook and course reaching at least 18 participants, with 600 handbook downloads, 800 course views, and 24 additional VET centers/trainers.
- Building green skills that enhance employability, creativity, and innovation in the food and hospitality sectors.
- Reviving traditional knowledge of wild plants and strengthening cultural heritage.
- Launching an interactive Wild Herbs Map expected to reach around 600 views.
- Supporting local economies by promoting eco-friendly practices.
- Encouraging transnational cooperation and knowledge exchange among Italy, Germany, Greece, and Cyprus.
- Delivering educational tools aligned with the EU Green Deal and Farm to Fork Strategy.
Partners
