Hildegard von Bingen's Spelt Recipes for Healthy Digestion

Anyone interested in traditional monastic medicine inevitably encounters one of the most fascinating figures of the Middle Ages: Hildegard of Bingen. The 12th-century abbess, mystic, and natural healer left us a body of work that has lost none of its brilliance to this day. Particularly remarkable is her deep conviction that spelt – the “ancient grain” from the fields of the West – plays a key role in physical well-being. Her writings in Physica and Causae et Curae remain a source of inspiration for all who are interested in natural medicine and conscious nutrition. In this article, we dive into Hildegard’s world of spelt, explore her preserved recipes, and show how this millennia-old wisdom can be integrated into modern everyday life.

Hildegard’s View on Spelt: The “King of Grains”

Hildegard of Bingen attributed a special status to spelt among all grains. In her work Physica, she called it the best grain a person can consume – warm, rich, and full of strength. For Hildegard, spelt was not an ordinary food but a gift of nature that nourishes both body and soul equally. This assessment was not arbitrary but embedded in her comprehensive system of the four humors theory, according to which every food has certain qualities such as warmth, coldness, moisture, or dryness that interact with the human organism.

Hildegard of Bingen is considered one of the most important figures in European monastic medicine – and spelt was the only grain in her preserved healing knowledge that she recommended unconditionally for all people.

Unlike wheat, to which she attributed mixed qualities, Hildegard saw spelt as a balanced, harmonious grain. She emphasized that spelt flour, spelt porridge, and spelt soup not only satisfy hunger but can support a person’s overall well-being in a deep, holistic way. For the monks and nuns of her monastery in Rupertsberg, spelt was therefore a daily part of their meals – not only for practical reasons but as a conscious choice for nourishing, harmonious food. Hildegard of Bingen products

What Hildegard wrote about spelt sounds remarkably farsighted from today’s perspective. Compared to modern common wheat, spelt contains higher levels of certain minerals and dietary fibers as well as a characteristic gluten profile that many people find easier to tolerate. The tradition that stretches from Hildegard’s monastery to our time is therefore more than mere nostalgia – it is a living cultural heritage worth exploring. In the world of BitterKraft Original herbs and natural medicine, spelt has once again secured a firm place today.

“Spelt is the best grain, warm, rich, and strong. It prepares the one who eats it with proper flesh and proper blood and makes the soul cheerful and brings a joyful mind.” – Hildegard of Bingen, Physica (12th century)

Traditional Spelt Recipes from the Monastic Kitchen

The medieval monastic kitchen was not a kitchen of scarcity – it was a kitchen of wisdom. Hildegard of Bingen and her community combined nutrition with care, ritual, and deep natural knowledge. The preserved recipes from this tradition are simple but thoughtfully composed. They rely on few, high-quality ingredients and show that enjoyment and well-being have always gone hand in hand. Three recipe ideas stand out in particular: the classic spelt porridge, spelt soup with herbs, and Hildegard spelt flatbreads.

The Hildegard spelt porridge is probably the best-known recipe from this tradition. It is made from spelt groats or coarse spelt semolina, slowly cooked in water or spelt broth, and refined with a pinch of galangal – a spice highly valued by Hildegard. Galangal was one of Hildegard’s preferred spices, which she used in many of her recipes. The porridge is traditionally complemented with a bit of spelt or oat butter and a touch of fennel seeds, which have been used in monastic medicine for centuries. The result is a warming, filling dish that unfolds its effect especially in the morning or evening hours. Gut and digestion products

Hildegard Spelt Porridge – Basic Recipe:

• 100 g spelt groats or coarse semolina
• 500 ml water or homemade spelt broth
• 1 knife-tip of ground galangal
• ½ tsp lightly crushed fennel seeds
• 1 tsp butter or ghee
• Pinch of sea salt

Preparation: Simmer the spelt groats in the broth over medium heat for about 20 minutes, stirring constantly. Stir in galangal, fennel, and salt, then melt in the butter at the end. Enjoy warm.

The Hildegard spelt soup is another centerpiece of the monastic meal sequence. For this soup, spelt is soaked overnight, then slowly cooked in plenty of water until the grains are soft and slightly swollen. It is seasoned with lovage, parsley, and – according to Hildegard’s recommendation – a touch of bertram (Anacyclus pyrethrum), another herbal treasure traditionally known in natural medicine for centuries. The soup can be served as a midday meal and is excellent as a warming, light dish in colder seasons. Those who wish can refine it with a few drops of pumpkin seed oil or roasted spelt seeds.

Finally, the spelt flatbreads deserve mention – flatbreads baked without yeast that have a long tradition in monastic baking. Hildegard explicitly recommended spelt flour for bread making because she considered it particularly nourishing and easy to digest. The flatbreads are made from whole spelt flour, water, a bit of salt, and optionally spices like caraway or fennel, shaped into flat discs, and baked in a dry pan or oven. They go perfectly with herb quark, ripe cheese, or simply with some butter – just as was customary in medieval monasteries.

Medicinal Herbs and Spices Hildegard Recommended for Spelt

Hildegard’s spelt recipes were never intended as isolated meals. In her holistic view, spices and herbs were indispensable companions that completed each dish in its effect. She knew the aromatic plants of her region well and used them deliberately – not just as seasonings but as an expression of a deep connection between humans, nature, and food. Galangal, bertram, fennel, lovage, and wild thyme (quendel) repeatedly appear in her writings in connection with spelt dishes. Hildegard of Bingen products

Galangal – often called “Hildegard’s spice” – was a highly valued aromatic agent in medieval monastic medicine, traditionally served with grain dishes and still used in natural medicine today.

Hildegard’s Favorite Spices for Spelt Dishes:

• Galangal (Alpinia officinarum): One of the most important spices in Hildegard’s medicine – traditionally used for warming grain dishes and in monastic medicine for centuries.
• Bertram (Anacyclus pyrethrum): Historically known as “Hildegard’s house spice” – traditionally used in soups and porridges to enrich the meal aromatically.
• Fennel seeds (Foeniculum vulgare): Valued since antiquity in European herbal tradition, fennel has been used for centuries in monastic medicine as a seasoning for grain dishes.
• Lovage (Levisticum officinale): The “Maggi herb” of monastery gardens – historically known as an aromatic addition to spelt soups and savory porridges.
• Wild thyme (Thymus serpyllum): Widespread in medieval monastery gardens, traditionally used for centuries as a seasoning herb for spelt flatbreads and soups.
• Caraway (Carum carvi): One of Central Europe’s oldest spices – historically known as a companion to bread and pastries, traditionally used in natural medicine for centuries.

What makes Hildegard’s choice of herbs so remarkable is her consistency: she always combined spelt with spices considered “warm” or “moderately warm” in her temperature theory, thus complementing the grain’s properties. Galangal and bertram were regarded as fiery-warm, while fennel was described as mildly warming. This theory of combination reflects the medieval worldview in which food, nature, and well-being were seen as an indivisible unity. Anyone who cooks Hildegard’s recipes today can feel this conviction in every bite – and understand why this tradition still fascinates people after almost a thousand years. BitterKraft Original

In addition to these herbs, Hildegard also recommended using spelt broth as a standalone drink. For this, spelt grains are simmered in water for several hours, strained, and the resulting golden broth is drunk warm. This broth was valued in monasteries as a nourishing, strengthening drink, especially served during times of weakness or after long fasting product phases. It is easy to prepare and remains a wonderful ritual for a mindful moment in everyday life.

Spelt in Everyday Life: Hildegard’s Wisdom Interpreted for Today

The beauty of Hildegard’s spelt world is its timelessness. The recipes and recommendations of the medieval abbess can be integrated into a modern daily routine without much effort – and without having to forgo enjoyment or variety. Those who embrace Hildegard’s philosophy do not think in terms of prohibitions but in additions: more spelt, more herbs, more awareness of what is served daily. This attitude fits perfectly with the concept of a holistic, nature-close lifestyle, as is repeatedly addressed in Hildegard of Bingen products.

A practical way to bring Hildegard’s legacy into everyday life is conscious substitution: replacing wheat bread with spelt bread, white semolina with spelt semolina, light pasta with whole spelt noodles. Starting the day with a warm spelt porridge – refined with galangal, fennel, and a spoonful of honey – follows a tradition that has been lived in monastic communities for centuries. This small ritual change can subtly but noticeably enrich overall well-being. Especially in combination with other aspects of the Hildegard regimen, such as the targeted use of BitterKraft Original herbs, a holistic nutritional philosophy unfolds. Liver products from Bitterkraft

Those who consistently integrate spelt into their diet and rely on Hildegard’s spice recommendations practice one of the oldest European nutritional traditions – connecting with a cultural wisdom that has endured through generations.

“In Hildegard’s medicine, spelt is not understood as a diet food but as a staple food with a holistic claim – a perspective that fascinates both nutrition scientists and natural healers today.” – Dr. Wighard Strehlow, head of the Hildegard Center Allgäu, from an interview about monastic nutritional medicine

Hildegard’s spelt recipes are especially interesting for families with children because they are simple, nutritious, and free from artificial additives. Spelt flatbreads, for example, can be quickly prepared together with children – kneading, shaping, and baking become a shared ritual that playfully imparts knowledge about natural foods and herbal wisdom. The same applies to spelt porridge: it can be served sweet with berries and honey or savory with herbs and cheese, offering a variety that even picky little eaters enjoy.

Those who want to delve deeper into the world of Hildegard medicine will find a wealth of further information, products, and inspiration about the holistic natural healing knowledge of the medieval abbess at Hildegard of Bingen products. Whether classic Hildegard regimens, targeted spice blends, or high-quality spelt products from organic cultivation – the connection between ancient knowledge and modern life is more alive than ever today. And with every warm spoonful of spelt porridge, seasoned with galangal and fennel, this connection becomes a little more tangible and personal. Perhaps that is the most beautiful legacy Hildegard of Bingen has left us: the invitation to regard food again as a gift – and to cook and eat mindfully, joyfully, and with pleasure.