Search Results for Himalayan Region

Pheasant berry: Leycesteria formosa
28 Sep 2017

As soon as the small fruits of pheasant berry are ripe and therefore dark brown and soft, they taste intensely like slightly burnt (bitter) caramel.

Tartary buckwheat: Fagopyrum tataricum
11 Jul 2017

The Tartary or India buckwheat can be used like the common buckwheat.

Rhubarb: Rheum rhabarbarum
27 Nov 2020

The stems are hardly sweet and are therefore usually given sugar.

Japanes Knotweed: Fallopia japonica
16 Jul 2018

As long as they are very tender and have barely broke through the soil, the shoots can be prepared as bleached vegetables such as asparagus. Aboveground shoots can be eaten like rhubarb as long as they are not too woody.

Jabuticaba: Plinia cauliflora
05 Dez 2017

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.

Green Santolina: Santolina virens
01 Mrz 2018

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.

Wild rye: Secale strictum ssp.
10 Aug 2018

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.

Oregano: Origanum vulgare
21 Mrz 2019

The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.

Soursop: Annona muricata
16 Aug 2019

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.

Jujube: Ziziphus jujuba
30 Sep 2019

During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.

Cattley guava: Psidium cattleyanum var. cattleyanum
03 Feb 2020

Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.

Common Grape Vine (Schonburger): Vitis vinifera subsp. vinifera
25 Feb 2020

Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.

Common Grape Vine (Riesling): Vitis vinifera subsp. vinifera
27 Feb 2020

Riesling wines are of high quality and easily assume the character of their growing region.

Saffron: Crocus sativus
15 Apr 2020

Saffron, the „red gold“, is a spice extracted from the flowers of the saffron crocus.

San Marzano Tomato: Solanum lycopersicum ‚San Marzano‘
15 Apr 2020

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.

Kohlrabi: Brassica oleracea var. gongylodes
30 Okt 2020

The kohlrabi stem can be eaten raw and cooked, for example diced and steamed or boiled.

Anhalter (apple variety): Malus domestica
07 Feb 2021

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.

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