How a German village is reviving forgotten winter vegetables through cooking

A recent cooking workshop in eastern Germany brought seasonal vegetables back into the spotlight. Held at SonnErden, a model 'future village', the event encouraged participants to explore creative ways of preparing local winter storm produce. Organisers aimed to inspire a deeper appreciation for regional and sustainable food.

The workshop, titled Rediscovering Winter Vegetables: Cooking from Root to Leaf, was hosted by the Nature and Habitat Rhön Association and the Hessian Administrative Office of the UNESCO Rhön Biosphere Reserve. Attendees learned to prepare dishes like hearty turnip stew, kale-filled pita pockets, and a colourful field salad with fruit.

Eva Wissel, a trained pastry chef, led demonstrations on making yufka dough and a vegetarian meat substitute. Her recipe combined oats, sunflower seeds, caramelised onions, and tomato paste. The session was part of a long-running initiative by the Netzwerk Bildungsregion Osthessen, which has promoted sustainable food education since 2015.

Support for the event came from the Hessian Ministry of Agriculture and the Environment, Viticulture, Forestry, Hunting, and Department of Education. It formed part of the broader Education for Sustainable Development (BNE) programme in the East Hesse region.

The workshop highlighted practical ways to use winter vegetables while reducing food waste. Participants left with new recipes and a stronger connection to regional produce. The initiative continues to promote sustainable cooking practices across the UNESCO Rhön Biosphere Reserve.