Search Results for 2020
Parsley is used as a fresh, aromatic kitchen herb, added to savory cold dishes or stews and sauces just before the end of cooking.
The edible fruits of Sinofranchetia are very similar to grapes, but less sweet and with a little leathery skin.
Saffron, the „red gold“, is a spice extracted from the flowers of the saffron crocus.
Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.
The round fruits of the Turkmen pear look more like small apples, but the flesh contains the stone cells typical for pears
Golden yellow trembler has hardly any taste and is therefore considered an edible mushroom of little value, but it is often added to soups, especially in China.
Rosemary is an important kitchen herb and spice. It is a component of the herb mixture „Herbs de Provence“.
Chervil tastes like aniseed or tarragon. It is used to season soups, salads, sauces and herb butter and is one of the seven herbs in Frankfurt’s green sauce.
Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.
The kohlrabi stem can be eaten raw and cooked, for example diced and steamed or boiled.
The stems are hardly sweet and are therefore usually given sugar.
The King of the Pippins is low in acidity and tastes sweet, and for a long time this cultivar was considered one of the best apples in the world.
The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.
This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.
The colourful fruits of Amur peppervine taste predominantly sweet. They have no intense taste and no acidity.
Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and „dulce de membrillo“.
The finely chopped leaves of borage even taste good in fruit salad or can be made into a kind of spinach.
The white, sweet-tasting pulp inside the pink five-leaf akebia fruits is best eaten while the fruit has not yet opened by itself.
Almost all parts of the beautiful and fast-climbing stuffing cucumber are edible
Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.
Kaiser Alexander cucumbers at maturity have a dark brown skin with netting. At this stage, the fruit should be peeled before eating.
Blackthorn fruits are made into jam, jelly and compote.
Cinnamon is used as „sticks“ or „canels“ (peeled and dried bark, but actually the bast) to flavour a wide variety of dishes and is usually cooked with them.