Three questions for herbal priest Benedikt Felsinger

The dandelion and how we choose to see it

As part of the Dandelion Weeks in Alta Val di Non, we had the pleasure of welcoming Premonstratensian herbal priest Benedikt Felsinger from Geras Abbey in Austria. We listened to him during a talk and shared a walk through the meadows around the village—less a foraging tour, more a quiet observation of plants, almost meditative in nature. We asked him three questions.

Since 1996, the Dandelion Weeks in Alta Val di Non have carried the imprint of herbal priest Hermann Josef Weidinger. With Benedikt Felsinger, this way of understanding nature continues to live on.

For 30 years, the dandelion has been at the heart of this springtime culinary initiative in Alta Val di Non. For many, it is still seen as a weed. What is it, really?

The dandelion is a medicinal plant, even if it has not always been regarded as such. It often carries a negative reputation because it grows everywhere and is considered invasive. But that is precisely where its strength lies. It is resilient, robust, and rich in properties. For a long time, it was underestimated. Today, it is being rediscovered—also because we are learning to look at it differently.

During the walk, much was said about how we understand plants—less about their active compounds. What does that mean?

Today, we often begin by looking at components and uses. That is not wrong, but it is limited. A plant is more than the sum of its active substances. In the case of the dandelion, there is not only what we can measure, but also what has formed over time—light, soil, environment. When we begin to look at plants in this way, our approach changes, as does what they are able to convey to us. It is no longer just about effect, but about relationship. And often, the effect only becomes tangible where this relationship begins—much like with people, whom we do not reduce to what they have, but to what emerges between us.

And how should we approach wild plants like the dandelion in practice?

With moderation and with attention. No plant is a miracle cure, and not everything suits everyone. It depends on how and where it is used. Quality matters—plants should not be collected along roadsides or from contaminated areas.

In the kitchen, too, there are many possibilities. Young leaves can be used raw in salads, and when cooked, the dandelion does not lose its value. On the contrary, through water or fat, certain compounds can become even more available. Roots, leaves, and flowers can be used in different ways—as vegetables, in teas, preserved, or as part of warm dishes. And here, it is important to leave room for creativity.

The dandelion has much to offer, especially for digestion, liver function, and metabolism—but what matters is how we engage with it.

An understanding that we continue to cultivate at Zum Hirschen—in the kitchen, within the house, and outside, in the meadows of Alta Val di Non.