Sentier ethnobotanique – Les plantes comestibles

You don't always have to look far to meet your needs. A corner overgrown with weeds can be a real pantry. The plants we uproot are sometimes richer in nutrients and flavors than those we grow in our vegetable gardens. For example, nettles and orles are much richer in minerals than spinach.

In the past, people picked out of obligation. The poorest had the richest repertoire. Nowadays, some great cooks are fond of manure grass, whereas just a few years ago those who ate it were ashamed to admit it. For mountain farmers, evening soup was the staple food. It was most often composed of potatoes garnished with some seasonal herbs. If they were too bland, the potent Maggi herb served as a stock cube. In spring, salads of young dandelion leaves or ribs awakened the taste buds.

The second ethnobotanical trail, at La Grave, focuses on medicinal plants.

You can connect the two ethnobotanical trails on foot via the GR54.

Trail map, educational booklet and small ethnobotanical guide available at the Tourist Information Office in La Grave.