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Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.
The black skin is tough and tastes astringent, but the white, firm flesh inside is sweet and reminds of a grape or gooseberry in taste.
The soursop is very similar to the cherimoya which is related to it, but it is even more sensitive to pressure and therefore rarely found on the market.
This is FLORA OBSCURA "I think that edible plants - whether wild or cultivated - are the most valuable treasure of humanity. And that's how I want to present them: like precious jewels on black velvet." How are the images
The Tartary or India buckwheat can be used like the common buckwheat.
Green santolina is at home in Mediterranean cuisine. It can be used fresh in salads or marinades for seasoning and develops a slightly resinous aroma.
Like most wild forms, also those of rye are not particularly productive and are rarely or no longer cultivated today in contrast to the cultivated forms.
The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.
During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.
Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.
Riesling wines are of high quality and easily assume the character of their growing region.
Saffron, the „red gold“, is a spice extracted from the flowers of the saffron crocus.
The fruit ripens throughout the summer and into the autumn. It has a firm flesh and is mainly processed into tomato paste and canned food.
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 ‚Anhalter‘ apple variety is classified as a cider apple. It has a high tannin content and is therefore particularly suitable for the production of cider and apple juice.