Edible Spring: Interview with Saskia Voigt

I plant my raised beds using an intensive approach: vegetables, herbs, and flowering plants are intentionally grown together because they strengthen one another and because this symbiosis brings many benefits for the soil, the plants, and the harvest. This way, I can literally walk over to a raised bed and harvest a plate full of freshness and beauty. Tender baby leaf lettuces, colourful radishes, young carrots with their delicate greens, plus fresh chives, parsley, and basil create simple yet incredibly aromatic combinations

I especially love to garnish spring dishes with edible flowers, such as nasturtiums, cosmos, or marigolds. The flowers add colour to the plate, while the nasturtium seed pods provide a pleasant, mild spiciness. Many people also don’t know that carrot tops are excellent for cooking or that even dahlia tubers are edible. This is how, in the spring, I create a plate full of flavours straight from my own raised garden bed—one that adapts and changes throughout the year.

I don’t think there are really any “classic beginner plants”—especially when it comes to Edible Spring and self-sufficiency. What’s much more important is the question of what you personally enjoy eating and use regularly. For example, if you like to cook spaghetti with tomato sauce, it makes sense to grow tomatoes, basil, oregano, garlic, or onions. This creates a direct connection between the garden and the kitchen, which is both motivating and sustainable.

For me, it’s important to garden not just by the book, but based on intuition and experience. Of course, there are basic needs like sun, water, and soil—but beyond that, I want my garden to be alive and to evolve. I’ve had very good results with densely planting my raised beds. The plants benefit from each other, the soil stays protected, pests are less common and each bed becomes a small ecosystem. Above all, though, I love going to my beds and discovering something new every time: a flower that has opened, a herb with a stronger scent, a lettuce that has grown faster than expected.

Wild plants are a valuable addition to my diet because they’re packed with nutrients and really help us connect with the seasons. In the spring, I love to use young wild herbs. I often add daisies to salads or use them as edible garnishes, and I use young nettle leaves in pesto, soups, or as a substitute for spinach. Chickweed and young dandelions are also among my favourites. I find nettle seeds particularly exciting; they’re considered a true superfood and can be used in many different ways. It’s important to me to use wild plants mindfully: only plants I’m certain of, only in small quantities, and only where it’s permitted. For me, wild plants connect cooking, gardening, and nature in a very primal way.

Yes, I’ve noticed very clearly that gardening trends for the coming season are continuing to shift toward naturalness, edibility, and diversity. More and more people no longer want to draw a strict line between ornamental and vegetable gardens, but rather combine the two. Edible plants are becoming a natural part of garden design—whether in beds, raised beds, or mixed with perennials and flowers. At the same time, interest in diversity is growing: heirloom varieties, unique types of vegetables and lettuce, berry bushes, or edible perennials. It’s less about exoticism at any cost and more about conscious selection, taste, and hardiness.

Another clear trend is the shift toward natural, biodiverse gardens. Plants that provide food for insects, hardy perennials, grasses, and mixed plantings are gaining in importance. Gardens are allowed to be more lively, freer, and less perfect again. Overall, I see a shift toward gardens that are not only beautiful but also meaningful. They nourish us, strengthen nature, and at the same time give us peace and a sense of grounding. For me, this is precisely where the future of gardening lies.

For me, the garden is a place of learning, grounding, and responsibility—for the soil, the plants, and ultimately for myself as well. It’s especially important to me to show that gardening isn’t an elitist pursuit. It works a little differently for everyone; mistakes are part of the process, and that’s exactly how we learn. My motto is therefore: Gardening means growing—not just for plants, but for us as well. In the garden, we learn patience and calm, appreciate the little things, and often discover what’s special only at second glance. Soil on our hands, clearing our minds, taking a deep breath—something very primal that grounds us, brings peace, and that I love with all my heart.

Natural aromas, flavours, and enjoyment are also the focus of the new Flavour Market experience area at spoga+gafa 2026. Learn more here .