Medical Herbalist, Ski Instructor, Nurse, Flute Player and Teacher.
Disclaimer
The content of this blog is for information only. The advice and insights offered here do not replace that of a suitably qualified practitioner. The author accepts no liability for illness arising out of the failure to seek medical advice.
Here in Wengen it is possible to wander along to the local dairy, Chas Gruebi, with your milk-can and have it filled with fresh raw milk. Hans, the owner, has three milking cows. All Wengen cows go to the Alp for summer, except these three. On average they produce about 50 litres of milk a day, which is distributed to local hotels and sold to customers on request.
It is advised to heat the milk to 70 degrees before use.
The taste differs daily. This is according to the weather and flora variations of the grazing. Have you seen the Swiss hay fields? They are awash with colour due to the diversity of wild flowers.
It would be so interesting to do an HPLC to discover the phyto constituents of this milk and make a comparison with supermarket milk. Lets not stop there, how about the amount and types of bacteria, and whether they are a healthy addition to human micro flora, or disease causing?
Pfarrer Künzle (there is more about him in July 2012 under Hypericum from alp to oil) writing about Lady's mantle in 1911, says the alpine version is of higher nobility than her sister, with the same properties but of a stronger grade. He interestingly also says of Alchemilla vulgaris that it is strongly radioactive. A hundred years ago this word had a very different meaning to today and refers to 'life energy' (Science of Being by Eugene Fersen, J. F. Tapley Co, New York 1923, pg 141).
A research comparing constituents of the two species would be an interesting project.