News from the permaculture garden

Falkensteiner Balance Resort Stegersbach

What was that again about preserving the ecosystem and the natural cycle?
Exactly: Goodbye food transport, hello wild herbs, vegetable patch, local fruit, and co. It is the diversity that makes the permaculture garden at the Falkensteiner Balance Resort Stegersbach so special and promises pure enjoyment! What has happened in the last year, how it was done and what tips our gardener Paul has in store, you will learn today.

Perma | Culture | Garden

Three terms stand for something very special: Perma comes from the adjective permanent and embodies the aspect of sustainability. Culture is derived from the English word agriculture, which stands for farming. All in all, the term permaculture meets the spirit of the times and results in the careful treatment of nature as well as the sustainable design and use of land and soil.

True to the motto climate-friendly, sustainable, and permanently fresh from the garden, this philosophy is also lived in the Falkensteiner Balance Resort Stegersbach. Because, as the name already suggests, everything is under the sign of balance with the health promise of the hotel. Since the summer season 2020 also in the garden, because here unfolds Austria’s largest hotel-owned permaculture garden.

Since the starting signal, a lot of tinkering was done, because the right locations for the plants and their neighbors had to be found. Time passed to see how the plants would develop on the ground and which plants were best suited to the climate and soil in our region.

Paul, the gardener: In terms of ecology, last year it was important at times to get individual systems going, a job that will (hopefully) become somewhat less in the future. For example, in the rock garden or the wild hedges, some input was needed to help establish the species that were seeded and planted. The process of observing which crops and which combinations make sense at the site was certainly central in the past year, but it is of course far from complete.

The first successes showed the set of vegetable plants, berries, herbs, and side herbs have unfolded magnificently. A large number of varieties could be harvested until late in the fall and processed in our kitchen. Oils, herbs, teas, side dishes, salads, spices, fruits, flowers, seed mixtures, and much more were obtained from the rich offer of the permaculture garden.

Overall, the garden has already become a place for tasting, discovering, sensing, and tasting.

And it goes on: The concentrated “flower power” in the adjacent flower garden provides an important habitat for butterflies, bees, and birds. More and more bee colonies are settling, which are crucial for producing the hotel’s own honey in the future.

As you can see, the self-sufficiency of the hotel is constantly being expanded in order to conjure up unique and environmentally conscious culinary delights for you with self-picked fruit, fresh vegetables, herbs, honey, and spices.

See for yourself, our gardener Paul will introduce you to the art of permaculture, until then we have a quick tip and a harvest calendar ready for you! 🙂

Our Perma-Garten Quick Tip that will enhance any summer kitchen:
Homemade herb oil
  • Pour 750 ml of olive oil and herbs of your choice into a suitable bottle.
  • Important: The olive oil must cover any herbs, otherwise there is a risk of mold.
  • Store the bottle in a warm place and shake it daily so that the aromas of the herbs can develop in the best possible way.

Et voilà! Your herb oil is ready and perfect for enhancing salads or grilled food.

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