Siuwstydellen and more fine herbs

Siuwstydellen & Flowers Chalet Anemone

Siuwstydellen and more fine herbs

Siuwstydellen – the young dandelion.

Now they are on the road again, equipped with a kitchen knife and a kettle.

If one is on the way at the BodmiArena one sees people who are equipped with the kitchen knife as well as a kettle and walk over the last snow fields. Their eyes are not on the beautiful view of the Eiger and Fiescherlücke, which shine beautifully in the spring sun. No, their eyes are on the ground, as if they are looking for something specific. They are looking for “Siuwstydellen”. This is what the Grindelwalder calls the dandelion. The little plants, which slowly unfold their leaves at the edge of the snowfields, are a delicacy. They are only ready for harvesting for a short time in spring. The leaf rosettes are carefully cut from the ground with a kitchen knife. At home, with much effort, the rosettes are washed clean and prepared into a delicious salad according to ancient tradition. Dandelion is ideal for a detoxification and blood cleansing cure and gives new impetus for the hiking season in the beautiful mountain valley of Grindelwald.

The first hikes in spring

Spring is always a bit of a difficult time in Grindelwald. No sooner has the ski season ended and you are looking forward to gardening in the Chalet Anemone garden, there is another cold snap and it snows again. The gardening tools must once again make way for the snow shovels. But when the sun comes out again, the play of colors of the snow-covered mountains and the green meado Siuwstydellen – the young dandelion.

Then it’s time for our favorite hike towards Hotel Wetterhorn. From there we continue towards the Alpine Bird Park. At the “siebeten Schürrli” the path branches off towards Moos and back to Chalet Anemone.

Often we still buy fresh alp cheese and a delicious dry sausage at a farm, which give a tasty meal. On this hike the meadows with crocuses and wild daffodils are simply overwhelmingly beautiful. This hike takes about 2 hours and at home in the chalet there is then, depending on the time of day, with the fresh cheese and dry sausage a fine Znüni or Zvieri. And now and then there is a fine “Siuwstydellen” salad.

Spring in Grindelwald is a special season. Characterized also by the rich colors that make the Wetterhorn, the Fischerlücke and the Eiger look particularly strong and imposing. When are you planning your next stay in Grindelwald? We are looking forward to seeing you.