Wild herbs | Hakolan Marjatila | Luomumarjat, Luomuviljat, Villiyrtit, Mehiläistuotteet, Kahvila, Janakkala, Hämeenlinna

At the Organic Farm, it’s wonderful that wild herbs can be collected safely, as long as you can identify the right plants. We collect wild herbs on dry, sunny days, either for immediate use or to dry them for the winter. Depending on the intended use, we gather the leaves, flowers, flower buds, petals, and/or roots of the herbs.

We use wild herbs for herbal infusions, baking, cooking, and as a root coffee substitute. Additionally, we have our own small line of syrups. Wild herbs are used daily on the farm, as our wild herb pie has started to take on a life of its own. The recipe for the wild herb pie is a closely guarded secret, but we are happy to share knowledge and recipes for using environmentally friendly and carbon-neutral wild herbs.

In the spring, we organize wild herb courses that add a great flavor to outdoor activities and diversifying one’s diet. A gardener might try to get rid of nettles and cow parsley by eating them!

Spruce Shoots, Dandelion and Rose in Syrup

We make small batches of syrups from spruce shoots, dandelion petals, and Hansa rose petals. We collect the raw materials directly into the pot and make the syrup with sugar, which adds flavor to tea, cheesecake, and roasted root vegetables.

Wild Herb Courses

The Wild Chef will guide you into the mystical world of wild herbs, which was once very familiar to people, now an exotic discovery by the roadside. On the wild herb course, we will explore a few herbs through old folklore as well as the latest scientific research. With baskets in hand, we will take a delightful wild herb walk through the farm’s herb fields, gathering the season’s wild herbs. We will smell, taste, and feel them. In the kitchen, in small groups, we will prepare a sweet and savory pastry, along with a hot and cold drink.

Wild herb courses can be booked for your own group in May and June.

The wild herb course will take place on Monday, May 19, 2025, from 5:30 p.m. to 9:00 p.m. The price is €55 per person, including guidance and refreshments. Please sign up via the farm’s email. We will accept the first 12 participants. Free cancellations are possible up to 14 days before the event.

Wild herbs in baked goods and dishes

We use wild herbs in many dishes, both fresh and dried. The herbs are collected from the farm's land. For marinated root vegetables, I use dandelion syrup, dried dandelion petals, nettles, and yarrow. In beetroot and blue cheese casserole, I add spruce shoot syrup for a subtle sweetness that enhances the flavors. Wild herbs also feature prominently in vegetable sausages, where I mix them with parsnip, carrot, and potato, simply rinsed with hot water. We also dry and roast dandelion roots to make a delicious caffeine-free coffee substitute, perfect for tough times.

Collection of wild herbs and care of the wild herb garden

Wild herbs are collected from our own farm on sunny and dry days. The herb areas are maintained by mowing overgrown herbs with a scythe, which are then given to the sheep. Nothing goes to waste. The mowed herb land soon grows fresh new shoots. The harvest typically lasts from April to the end of October. We use the herbs as much as possible fresh, but for the winter, we dry the wild herbs or make them into syrup.

Herb infusions

We dry wild and cultivated herbs to make organic herb infusions – herbal teas without any tea. Hakolan Hellä contains sea buckthorn, marigold, and chamomile. Hakolan Hemaiseva has flavors of raspberry, cornflower, white clover, and yarrow. Hakolan Hienostunut is a blend of rose, raspberry, and mint.