Once again, Michael Machatschek and Elisabeth Mauthner have conducted cultural and culinary research, this time experimenting with the button herb in their kitchen. With their unique and detailed documentation, they introduce a vitamin- and mineral-rich wild plant that can be universally used in private kitchens and gastronomy. Through extensive meticulous work, the authors have summarized the global cultural history of the herb along with its versatile applications and developed over 70 easily understandable, delicious recipes. In the richly illustrated recipe section, you will find appetizers, soups and main dishes, savory baked goods, desserts, as well as take-away meals and winter storage options that include various remedies. Vegetarians, vegans, and anyone looking to cook with less meat will find numerous inspirations here.