In early April, the town of Khurmal in Kurdistan bloomed livelier than ever under the shadow of the Zagros Mountains. The seventh annual Spring Herbs Festival – a vibrant tribute to nature, tradition, the quiet wisdom of its people, and their attachment to the land – was in full swing.

For three days, the air buzzed with the scent of wild mint, the chatter of foraging experts, and the laughter of families celebrating the natural plants that have sustained their ancestors for generations. More than 65 varieties of spring herbs were on display, as locals and visitors alike gathered to see, taste, and learn about the region’s rich botanical wealth.

Among the visitors was Ken Zhin, a Chinese national who traveled to the region and was clearly impressed by the festival. Roaming from one stall to the next with his phone in hand, Zhin captured the colors of the herbs and listened closely to the participants explaining their histories and uses.

“The traditional environmental knowledge people have today is very important,” he told Kurdistan Chronicle. “We must study how people have used plants in the past to maintain their health and sustain their lives. They met their needs from nature and lived prosperously. This kind of knowledge is a treasure.”

Zhin praised the festival, noting that people had not only presented a wide variety of fruits, vegetables, and herbs, but also took the time to wholeheartedly open-up to the visitors and explain their traditional uses. To visitors like Zhin, the event was more than just an exhibition – it was a living classroom.

Keeping traditions alive

One of the main organizers of the festival, Rangin Salam, spoke passionately about its purpose: “Our objective is to introduce the youth to these herbs and their benefits. We want to encourage them to avoid canned and unhealthy foods.”

To Salam and other organizers, this festival is a celebration of the skills of foragers and an opportunity to display the local herbs that give the area national prestige and pride.

Each year, the number of plants exhibited continues to grow. This year, over sixty types of herbs were brought from the region’s plains and mountains. Salam emphasized that only beneficial and safe plants are displayed. “Our hope is not just to share information about the herbs,” she added, “but also to teach young people how to prepare them, use them in cooking, and appreciate the importance of protecting our environment, water, and soil.”

Connecting with nature

Visitors like Tahsin from Kalar found the festival eye-opening. Dressed in traditional Kurdish clothing, he wandered through the festival’s stalls with enthusiasm. “I was happy to see some Kurdistani plants I had never seen before,” he said. “I didn’t know how they were eaten or prepared. I came here to try some of them. My family values these herbs because they grow naturally in clean mountain waters and have a richer taste.”

Tahsin explained that they often store these plants by drying or refrigerating them, allowing them to enjoy the flavors of spring all year round. This is a tradition that has endured among Kurds since long before the era of refrigerators and modern appliances.

Elsewhere at the festival, university students introduced a seed bank project aimed at preserving samples of endangered plant species. Workshops taught sustainable harvesting practices, including the golden rule: “Take one leaf, leave two.”

Zhin reflected on the message: “Back home, we’ve lost so much. Here, they’re fighting to keep theirs. Maybe it’s not too late.”

A bounty of herbal treasures

Ma’az, a local seller, underscored the importance of these activities for the region. For him and many Kurds, especially those from the pre-1990s generations, natural herbs are part of their daily cuisine all year round. “Our region and Kurdistan are rich in dozens of natural and useful plants. It’s important for people to know them and use them,” he said proudly.

Ma’az listed several of the featured plants by their Kurdish names: watercress (gyadokhawa), wild mint (haz), wild artichoke (kanger), rhubarb (rewas), spinach (barza), beetroot (tolka), mountain herb (kuzala), sorrel (palpina), garlic (punga), mallow (gabla), chicory (chawbazal), cress (psal), shepherd’s purse (gozrwan), dandelion greens (papokalasher), violet (vanusha), purslane (manola), mustard (rusqa), and the rare Loya mushroom (qachiki Loya), among others.

One special highlight was indeed the rare Loya mushroom. Highly prized, hard to find, and incredibly tasty, it is considered by some to be the best of all wild mushrooms, according to Ma’az. Its price reflects its value, with a kilogram costing around 25,000 Iraqi dinars and even more in some cases. “It’s rare, it‘s delicious, and it grows only in clean mountainous areas, where only experts can trace and find it,” he said.

A message for the future

The Khurmal Spring Herbs Festival carried a strong message about the need to preserve traditional knowledge, protect natural resources, and reconnect the next generation with the land. In an age dominated by processed foods and convenience, the festival reminded visitors that nature still offers healthy, flavorful, and sustainable choices.

Organizers hope that festivals like this will inspire people not only to enjoy nature’s gifts, but also to respect them. By learning about these plants, cooking with them, and understanding their role in local culture, the people of Kurdistan can keep their rich traditions alive for generations to come.

For participants like Zhin, Ma’az, and many others, it was a powerful reminder that sometimes the simplest wisdom lies in returning to nature and living harmoniously with it, embracing its free gifts toward living a long and healthy life. 

As the sun set on the final day of the festival, Khurmal’s herbs whispered an old truth to a modern world: survival and joy can bloom in the same soil if we care enough to listen.

Peshraw Mahdi is a freelance journalist and photographer with substantial experience in the field, having worked for numerous media agencies over several years. He has won multiple awards in photojournalism.