Spring has arrived in Switzerland, and with it comes a fresh wave of seasonal flavors worth celebrating. In this episode of As Swiss As Possible, Nisha and Tiffany dive into the country’s most beloved springtime delicacies—Spargel (asparagus), Bärlauch (wild garlic), strawberries, and rhubarb.

Discover why the Swiss are so passionate about seasonal eating, from the highly anticipated “Spargel season” (featuring both green and white asparagus) to the unmistakable aroma of wild garlic filling forest trails. The hosts share personal stories, cultural insights, and honest opinions—yes, including a debate on white asparagus and hollandaise sauce!

They also explore Switzerland’s sweeter side, highlighting the delicate, intensely flavorful local strawberries and the tart charm of rhubarb in classic desserts like tartlets and homemade jams.

Whether you're curious about Swiss food culture, seasonal produce in Europe, or simply love food-focused podcasts, this episode offers a flavorful snapshot of spring in Switzerland.

In this episode:

• Why seasonality is central to Swiss cuisine

• The rise of asparagus menus across Switzerland

• Foraging and cooking with wild garlic (Bärlauch)

• The magic of local strawberries & rhubarb desserts
• Sustainable eating and low carbon food choices

• Tune in for a delicious, light, and distinctly Swiss take on spring eating—and stay tuned for Part III: Summer bounty!

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Sound editing for this episode by Ilina Shanta Kabra