Bertram is a widespread Mediterranean plant. It resembles the appearance and growth of the camomile, but is mild and spicy in the taste. With the Roman root - lat. Radix Pyrethri an offshoot of the Anacyclus pyrethrum (Bertram root) the best results were obtained. Bertram is considered to be a very important spice in the Hildegard kitchen alongside galangal and quendel. It can easily be boiled in almost all dishes or can be sprinkled later. Bertram should be a fixed ingredient in the kitchen.
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