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42 pictures found

Poppy Dandelions and Daisies crop - Auvergne FrancePoppy Dandelions and Daisies crop - Auvergne FrancePoppy Dandelions and Daisies crop - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Poppy Dandelions and Daisies crop - Auvergne France

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Preparation of herbal tea Elder flowers - Auvergne FrancePreparation of herbal tea Elder flowers - Auvergne FrancePreparation of herbal tea Elder flowers - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Preparation of herbal tea Elder flowers - Auvergne France

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Salad leaves wild - Auvergne FranceSalad leaves wild - Auvergne FranceSalad leaves wild - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Salad leaves wild - Auvergne France

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Fried leaves Bistort Wild with Goat cheese - France Fried leaves Bistort Wild with Goat cheese - France Fried leaves Bistort Wild with Goat cheese - France © Quentin Marquet / BiosphotoJPG - RM

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Fried leaves Bistort Wild with Goat cheese - France

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Meal of edible wild plants - Auvergne FranceMeal of edible wild plants - Auvergne FranceMeal of edible wild plants - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Meal of edible wild plants - Auvergne France

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Meal of edible wild plants - Auvergne FranceMeal of edible wild plants - Auvergne FranceMeal of edible wild plants - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Meal of edible wild plants - Auvergne France

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Preparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist<br>Spread goat cheese on a sheet and cover with a second. Then soak in a flour dough before baking.Preparation of Lungwort 's leaves fritters - Auvergne FrancePreparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist
Spread goat cheese on a sheet and cover with a second. Then soak in a flour dough before baking.© Quentin Marquet / BiosphotoJPG - RM

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Preparation of Lungwort 's leaves fritters - Auvergne France ;

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Preparation Fritters Oxeyedaisy - Auvergne France ; Guy Lalière, naturopath botanist<br>Daisy buds leafless, then dipped in flour leg before being cooked.Preparation Fritters Oxeyedaisy - Auvergne FrancePreparation Fritters Oxeyedaisy - Auvergne France ; Guy Lalière, naturopath botanist
Daisy buds leafless, then dipped in flour leg before being cooked.© Quentin Marquet / BiosphotoJPG - RM

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Preparation Fritters Oxeyedaisy - Auvergne France ; Guy Lalière,

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Preparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist<br>Spread goat cheese on a sheet and cover with a second.Then soak in a flour dough before baking.Preparation of Lungwort 's leaves fritters - Auvergne FrancePreparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist
Spread goat cheese on a sheet and cover with a second.Then soak in a flour dough before baking.© Quentin Marquet / BiosphotoJPG - RM

2041211

Preparation of Lungwort 's leaves fritters - Auvergne France ;

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Preparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist<br>Spread goat cheese on a sheet and cover with a second.Then soak in a flour dough before baking.Preparation of Lungwort 's leaves fritters - Auvergne FrancePreparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist
Spread goat cheese on a sheet and cover with a second.Then soak in a flour dough before baking.© Quentin Marquet / BiosphotoJPG - RM

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Preparation of Lungwort 's leaves fritters - Auvergne France ;

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Preparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist<br>Spread goat cheese on a sheet and cover with a second.Then soak in a flour dough before baking.Preparation of Lungwort 's leaves fritters - Auvergne FrancePreparation of Lungwort 's leaves fritters - Auvergne France ; Guy Lalière, naturopath botanist
Spread goat cheese on a sheet and cover with a second.Then soak in a flour dough before baking.© Quentin Marquet / BiosphotoJPG - RM

2041209

Preparation of Lungwort 's leaves fritters - Auvergne France ;

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Preparing spring rolls wildflowers - Auvergne France ; Guy Lalière, naturopath botanistLinden <br>Leaves of Wild Bistort of Viola palustris, Great sorrel, Pansy. Marsh thistle stalks, stems and buds floral meadows SalsifyPreparing spring rolls wildflowers - Auvergne FrancePreparing spring rolls wildflowers - Auvergne France ; Guy Lalière, naturopath botanistLinden
Leaves of Wild Bistort of Viola palustris, Great sorrel, Pansy. Marsh thistle stalks, stems and buds floral meadows Salsify© Quentin Marquet / BiosphotoJPG - RM

2041208

Preparing spring rolls wildflowers - Auvergne France ; Guy

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Preparing spring rolls wildflowers - Auvergne France ; Guy Lalière, naturopath botanistLinden <br>Leaves of Wild Bistort of Viola palustris, Great sorrel, Pansy. Marsh thistle stalks, stems and buds floral meadows SalsifyPreparing spring rolls wildflowers - Auvergne FrancePreparing spring rolls wildflowers - Auvergne France ; Guy Lalière, naturopath botanistLinden
Leaves of Wild Bistort of Viola palustris, Great sorrel, Pansy. Marsh thistle stalks, stems and buds floral meadows Salsify© Quentin Marquet / BiosphotoJPG - RM

2041207

Preparing spring rolls wildflowers - Auvergne France ; Guy

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Preparing spring rolls wildflowers - Auvergne France ; Guy Lalière, naturopath botanistLinden <br>Leaves of Wild Bistort of Viola palustris, Great sorrel, Pansy. Marsh thistle stalks, stems and buds floral meadows SalsifyPreparing spring rolls wildflowers - Auvergne FrancePreparing spring rolls wildflowers - Auvergne France ; Guy Lalière, naturopath botanistLinden
Leaves of Wild Bistort of Viola palustris, Great sorrel, Pansy. Marsh thistle stalks, stems and buds floral meadows Salsify© Quentin Marquet / BiosphotoJPG - RM

2041206

Preparing spring rolls wildflowers - Auvergne France ; Guy

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Preparation stems swamp thistle - Auvergne France ; Guy Lalière, naturopath botanist<br>Preparation stems swamp thistle - Auvergne FrancePreparation stems swamp thistle - Auvergne France ; Guy Lalière, naturopath botanist
© Quentin Marquet / BiosphotoJPG - RM

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Preparation stems swamp thistle - Auvergne France ; Guy Lalière,

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Preparation stems swamp thistle - Auvergne France ; Guy Lalière, naturopath botanist<br>Preparation stems swamp thistle - Auvergne FrancePreparation stems swamp thistle - Auvergne France ; Guy Lalière, naturopath botanist
© Quentin Marquet / BiosphotoJPG - RM

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Preparation stems swamp thistle - Auvergne France ; Guy Lalière,

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Taking notes during stage "wild edible plants" France ; Guy Lalière, naturopath botanist<br>Taking notes during stage "wild edible plants" FranceTaking notes during stage "wild edible plants" France ; Guy Lalière, naturopath botanist
© Quentin Marquet / BiosphotoJPG - RM

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Taking notes during stage "wild edible plants" France ; Guy

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Taking notes during stage "wild edible plants" France ; Guy Lalière, naturopath botanist<br>Taking notes during stage "wild edible plants" FranceTaking notes during stage "wild edible plants" France ; Guy Lalière, naturopath botanist
© Quentin Marquet / BiosphotoJPG - RM

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Taking notes during stage "wild edible plants" France ; Guy

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Salad Preparation of wild leaves - Auvergne France ; Guy Lalière, naturopath botanist<br>Salad with lime leaves, sorrel, violets and marsh bistorta officinalis, peeled stalks of marsh thistle, stem and flower buds of salsify meadow and pansy flowers.Salad Preparation of wild leaves - Auvergne FranceSalad Preparation of wild leaves - Auvergne France ; Guy Lalière, naturopath botanist
Salad with lime leaves, sorrel, violets and marsh bistorta officinalis, peeled stalks of marsh thistle, stem and flower buds of salsify meadow and pansy flowers.© Quentin Marquet / BiosphotoJPG - RM

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Salad Preparation of wild leaves - Auvergne France ; Guy

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Harvest Woodruff - Auvergne France ; Guy Lalière, naturopath botanist<br>The fragrant Woodruff has diuratiques, sedative and facilitates transit. Prepared herbal tea is a treat. It is a forest plant and edge Harvest Woodruff - Auvergne France Harvest Woodruff - Auvergne France ; Guy Lalière, naturopath botanist
The fragrant Woodruff has diuratiques, sedative and facilitates transit. Prepared herbal tea is a treat. It is a forest plant and edge © Quentin Marquet / BiosphotoJPG - RM

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Harvest Woodruff - Auvergne France ; Guy Lalière, naturopath

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Harvest young leaves of lime - Auvergne France ; Guy Lalière, naturopath botanistYoung leaves of Tillleul are excellent in salads.Harvest young leaves of lime - Auvergne France Harvest young leaves of lime - Auvergne France ; Guy Lalière, naturopath botanistYoung leaves of Tillleul are excellent in salads.© Quentin Marquet / BiosphotoJPG - RM

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Harvest young leaves of lime - Auvergne France ; Guy Lalière,

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Good-king-Henry - Auvergne France ; Guy Lalière, naturopath botanist<br>Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. Good-king-Henry - Auvergne France Good-king-Henry - Auvergne France ; Guy Lalière, naturopath botanist
Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. © Quentin Marquet / BiosphotoJPG - RM

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Good-king-Henry - Auvergne France ; Guy Lalière, naturopath

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Good-king-Henry harvest - Auvergne France ; Guy Lalière, naturopath botanist<br>Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. Good-king-Henry harvest - Auvergne France Good-king-Henry harvest - Auvergne France ; Guy Lalière, naturopath botanist
Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. © Quentin Marquet / BiosphotoJPG - RM

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Good-king-Henry harvest - Auvergne France ; Guy Lalière,

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Good-king-Henry harvest - Auvergne France ; Guy Lalière, naturopath botanist<br>Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. Good-king-Henry harvest - Auvergne France Good-king-Henry harvest - Auvergne France ; Guy Lalière, naturopath botanist
Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. © Quentin Marquet / BiosphotoJPG - RM

2041193

Good-king-Henry harvest - Auvergne France ; Guy Lalière,

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Good-king-Henry harvest - Auvergne France ; Guy Lalière, naturopath botanist<br>Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. Good-king-Henry harvest - Auvergne France Good-king-Henry harvest - Auvergne France ; Guy Lalière, naturopath botanist
Good-king-Henry product similar to those quinoa seeds, and can therefore be consumed in the same manner. © Quentin Marquet / BiosphotoJPG - RM

2041192

Good-king-Henry harvest - Auvergne France ; Guy Lalière,

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Harvest Marsh Violet leaves - Auvergne FranceHarvest Marsh Violet leaves - Auvergne FranceHarvest Marsh Violet leaves - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Harvest Marsh Violet leaves - Auvergne France

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Harvest Marsh Violet leaves - Auvergne FranceHarvest Marsh Violet leaves - Auvergne FranceHarvest Marsh Violet leaves - Auvergne France© Quentin Marquet / BiosphotoJPG - RM

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Harvest Marsh Violet leaves - Auvergne France

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Root crop of Great Yellow Gentian - Auvergne France ; Guy Lalière, naturopath botanist<br>The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condimentRoot crop of Great Yellow Gentian - Auvergne FranceRoot crop of Great Yellow Gentian - Auvergne France ; Guy Lalière, naturopath botanist
The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condiment© Quentin Marquet / BiosphotoJPG - RM

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Root crop of Great Yellow Gentian - Auvergne France ; Guy

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Root crop of Great Yellow Gentian - Auvergne France ; Guy Lalière, naturopath botanist<br>The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condimentRoot crop of Great Yellow Gentian - Auvergne FranceRoot crop of Great Yellow Gentian - Auvergne France ; Guy Lalière, naturopath botanist
The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condiment© Quentin Marquet / BiosphotoJPG - RM

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Root crop of Great Yellow Gentian - Auvergne France ; Guy

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Monarda SchneewittchenMonarda SchneewittchenMonarda Schneewittchen© Visions Pictures / BiosphotoJPG - RMSale prohibited in Germany, Austria, Switzerland, Luxembourg, Liechtenstein and the United Kingdom
Non exclusive sale
Sale prohibited by Agents
Horticultural sales only allowed after written permission of the author

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Monarda Schneewittchen

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Root crop of Great Yellow Gentian - Auvergne France ; Guy Lalière, naturopath botanist<br>The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condiment.Root crop of Great Yellow Gentian - Auvergne FranceRoot crop of Great Yellow Gentian - Auvergne France ; Guy Lalière, naturopath botanist
The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condiment.© Quentin Marquet / BiosphotoJPG - RM

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Root crop of Great Yellow Gentian - Auvergne France ; Guy

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Root crop of Great Yellow Gentian - Auvergne France ; The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condiment.Root crop of Great Yellow Gentian - Auvergne FranceRoot crop of Great Yellow Gentian - Auvergne France ; The great yellow gentian is widely used in distillation for appetizers. Chopped, its root to the strong smell can also be used as a condiment.© Quentin Marquet / BiosphotoJPG - RM

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Root crop of Great Yellow Gentian - Auvergne France ; The great

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Conopode bare root crop - Auvergne France ; "Earthnut" is delicious in every dish, but a bit tedious to harvest. Conopode bare root crop - Auvergne France Conopode bare root crop - Auvergne France ; "Earthnut" is delicious in every dish, but a bit tedious to harvest. © Quentin Marquet / BiosphotoJPG - RM

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Conopode bare root crop - Auvergne France ; "Earthnut" is

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Conopode bare root crop - Auvergne France ; "Earthnut" is delicious in every dish, but a bit tedious to harvest. Conopode bare root crop - Auvergne France Conopode bare root crop - Auvergne France ; "Earthnut" is delicious in every dish, but a bit tedious to harvest. © Quentin Marquet / BiosphotoJPG - RM

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Conopode bare root crop - Auvergne France ; "Earthnut" is

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Mountain Arnica picking - France Auvergne ; Mountain Arnica is very effective in treating bruises. The flowers can also be eaten raw in salads. Mountain Arnica picking - France AuvergneMountain Arnica picking - France Auvergne ; Mountain Arnica is very effective in treating bruises. The flowers can also be eaten raw in salads. © Quentin Marquet / BiosphotoJPG - RM

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Mountain Arnica picking - France Auvergne ; Mountain Arnica is

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Mountain Arnica picking - France Auvergne ; Mountain Arnica is very effective in treating bruises. The flowers can also be eaten raw in salads. Mountain Arnica picking - France AuvergneMountain Arnica picking - France Auvergne ; Mountain Arnica is very effective in treating bruises. The flowers can also be eaten raw in salads. © Quentin Marquet / BiosphotoJPG - RM

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Mountain Arnica picking - France Auvergne ; Mountain Arnica is

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Mountain Arnica picking - France Auvergne ; Arnica is very effective in treating bruises. The flowers can also be eaten raw in salads. Mountain Arnica picking - France AuvergneMountain Arnica picking - France Auvergne ; Arnica is very effective in treating bruises. The flowers can also be eaten raw in salads. © Quentin Marquet / BiosphotoJPG - RM

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Mountain Arnica picking - France Auvergne ; Arnica is very

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Preparation of marsh thistle - Auvergne France ; Guy Lalière prepares the marsh thistle whose stem is delicious in salad, rid of its bark and thornsPreparation of marsh thistle - Auvergne France Preparation of marsh thistle - Auvergne France ; Guy Lalière prepares the marsh thistle whose stem is delicious in salad, rid of its bark and thorns© Quentin Marquet / BiosphotoJPG - RM

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Preparation of marsh thistle - Auvergne France ; Guy Lalière

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Preparation of marsh thistle - Auvergne France ; Guy Lalière prepares the marsh thistle whose stem is delicious in salad, rid of its bark and thornsPreparation of marsh thistle - Auvergne France Preparation of marsh thistle - Auvergne France ; Guy Lalière prepares the marsh thistle whose stem is delicious in salad, rid of its bark and thorns© Quentin Marquet / BiosphotoJPG - RM

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Preparation of marsh thistle - Auvergne France ; Guy Lalière

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Picking edible wild plants - Auvergne France ; Picking edible wild plants with Guy LalièrePicking edible wild plants - Auvergne FrancePicking edible wild plants - Auvergne France ; Picking edible wild plants with Guy Lalière© Quentin Marquet / BiosphotoJPG - RM

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Picking edible wild plants - Auvergne France ; Picking edible

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Picking Salsify meadows - Auvergne France ; Meadow salsify, stems and flower buds can be cooked in salads or cookedPicking Salsify meadows - Auvergne France Picking Salsify meadows - Auvergne France ; Meadow salsify, stems and flower buds can be cooked in salads or cooked© Quentin Marquet / BiosphotoJPG - RM

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Picking Salsify meadows - Auvergne France ; Meadow salsify,

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Guy Lalière botanist naturopath - Auvergne France ; Guy Lalière, botaniste naturopatheGuy Lalière botanist naturopath - Auvergne FranceGuy Lalière botanist naturopath - Auvergne France ; Guy Lalière, botaniste naturopathe© Quentin Marquet / BiosphotoJPG - RM

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Guy Lalière botanist naturopath - Auvergne France ; Guy

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