Making soup from nettles and other wild plants with chef Carlo Crisci (Michelin 2 stars, Auberge du Cerf in Cossonay) at the Alimentarium in Vevey was inspiring – one of my outings for Swiss Taste Week.

Just outside the door, the museum’s vegetable and herb garden encourages you to reflect on gardens of the future, where decoration and smell and kitchen use of a broader range of plants could be the norm.