Common Wartime and Famine Foods in Southern Germany's Forests

My home is Dettenhausen, a village in the southerly part of Germany, marked by abundant forests and a history touched by wartime and famine, particularly during periods of conflict. Despite historical hardships, the resilience and ingenuity of residents have led to a rich tradition of foraging in the forests to find nourishment when other resources were scarce.

The Role of Forest Gleaning in Times of Need

During periods of wartime scarcity, Germans turned to their surrounding forests for sustenance. The immediate response was generally an increase in self-sufficient gardening of potatoes and vegetables. However, the foraging of wild foods became a vital supplement. Many of these edible forest treasures were gathered by children, ensuring the knowledge was passed down through generations.

Examples of Famine Foods in Southern Germany

Beech Nuts

One of the most common foraged foods in the forest of my home is the beech nut. Native to the Beech forests of the Schnbuch, these nuts are rich in calories and quite tasty. When I was growing up, we made cookies using these nuts and they were used as a versatile ingredient similar to any other nut.

Horse Chestnuts

Horse chestnuts, while useful in times of real need, are more labor-intensive and potentially hazardous. They contain bitter toxins that must be removed through soaking, repeated cooking and drying, or chemical processes such as dissolving with acetone or alcohol. The result is a tasteless and nutritious food source that was used to make bread in times of dire need.

Acorns

Similar to horse chestnuts, acorns require processing before consumption. They were also ground into flour and used in bread-making. Although not especially flavorful, they provide a good source of nutrition.

Ramsons/Bear Leeks

Ramsons, commonly known as Bear Leeks, are still foraged today and used to make a garlic-flavored pesto. They are distinctive due to their strong garlic aroma. However, beginners should be cautious as they can be confused with lilies, which are deadly upon consumption. To avoid confusion, the aroma is the key differentiator.

Dandelions

Almost every part of the dandelion is edible, though none are particularly tasty. The roots, for example, can be dried and roasted to create a coffee-like substance. Interestingly, dandelion greens can be added to salads or used in stews for a mild flavor.

Rose Hips

Rose hips, particularly the rose hip, are a tasty option for foragers. While laborious to process, my preferred method involves waiting for frost and using a large pot to crush the fruit. A fine mesh sieve then separates the pulp, which can be used to make delicious jams or syrups.

Lots of Greens

Forest foragers in Southern Germany have also relied on a variety of wild greens, including:

Ground IvyNettlesDaisiesSorrelWoodruffYarrowCommon Balm/Lemon BalmChives

Wild berries like wild strawberries, huckleberries, raspberries, blackberries, and elderberries were also gathered in smaller quantities. These fruits were enjoyed as a treat but did not form a large part of the diet.

Conclusion

The forests of Southern Germany have been a vital resource during wars and famines, providing a rich variety of edible plants that kept residents alive. Today, this traditional knowledge continues to be passed down and practiced, offering a glimpse into the resilience and adaptability of people in the region.