Then comes the Spargelzeit (asparagus season). While white asparagus is revered in Germany, the Swiss cantons of Seeland and Geneva produce a sweet, purple-tipped green asparagus that is grilled over open fires.
But the most unique spring ritual is the MaiensΓ€ss . Between the low valley farms ( Tal ), and the high summer pastures ( Alp ), there exists a middle zone. In spring, the cattle stop here for two weeks to eat the Streuwiese βa specific type of nutrient-rich, wet meadow grass. The milk produced during this two-week window is rare. It is used to make Mutschli , a semi-hard cheese that tastes of wild herbs and flowers. It is only available for four weeks a year. Switzerland has three distinct climate zones, and spring hits each like a different instrument in an orchestra. spring season in switzerland
Famous for its apricot blossoms. In April, the valley between Sierre and Sion turns into a soft white-pink cloud. The air is sweet, almost cloying, with the scent of 1.2 million apricot trees. Then comes the Spargelzeit (asparagus season)