Search Results for North America: North-East
The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.
The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.
The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.
The black-brown seeds can be used as pseudocereals similar to quinoa, for example boiled as a porridge and grounded to a flour as addition to baking flour.
The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.
The almost black seeds as well as the blood-red leaves are edible and dye red.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.
Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.
Rosehips can be used to make fruit tea and Hagebuttenmark. Dried and ground, they even replace flour and can be mixed with it.
The Shaggy mane is one of the few mushrooms for which no trip into the forest is necessary to collect them, because they are in our midst – even in big cities.
In Tibet, the roots are supposed to be eaten comparatively frequently as a nourishing root vegetable. They can be processed fresh or dried for later use. The leaves can be chopped (because they are very fibrous) and added as wild herbs in salads or steamed in oil.
The Eastern black walnut is used in the USA as in Europe the common walnut.
In their original habitat, the immature fruits are eaten pickled or steamed.
The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.
Indigo rose tomato belongs to the rather small-fruited varieties and can be eaten directly from the shrub.
The large, delicate leaves of the Mexican pepper tree have a complex aroma that is reminiscent of the berries of black pepper.
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!
The rather large fruits are steamed, roasted, stewed and baked, they can be filled.
Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.
The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
If the rough leaves are rubbed, an intense, fresh lemon aroma spreads immediately.
It is cut into small pieces for seasoning, especially for salsas.
The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.
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.
Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.
The fruits of the scarlet fuchsia are edible, taste sweet and a little pungent.
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.
During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.
The Magenta Lilly Pilly is usually eaten raw, but can also be processed to a jam
The tiny, lenticular amarant-seeds are extremely nutritious and contain a lot of protein. They can be processed into mash and various bakery products.
Bog bilberries can be freshly taken from the shrub or processed into jam, compote, liqueur and wine.
In addition to pepper mixtures, pink pepper berries are sometimes found in chocolate, which gives them a slight pungency and a peppery aroma.
Saffron, the „red gold“, is a spice extracted from the flowers of the saffron crocus.
Almost all parts of the beautiful and fast-climbing stuffing cucumber are edible
They are mostly cooked along with the other ingredients as a whole, so that they release their abundant aromatic oil, but the leaves are too leathery to be eaten.
The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.
Pomegranate juice is obtained from these fruits, which is then processed into pomegranate wine and grenadine.
The numerous, tiny seeds are collected wildly in times of food scarcity, slightly roasted and ground into a flour from which a thin meal soup or porridge can be prepared.
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.
This wild vegetable, which tastes like a mixture of celery, carrot green and parsley, is particularly popular as an ingredient for green smoothies. The tender leaves also refine salads or stews and spinach.
The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
The berries are compact, the fruits are green when ripe and have a high sugar content.
Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.
The berries of Cabernet Mitos not only have a deep blue, frosted skin, but their pulp is also rich in red pigments, which is not the case with most other grapes.
Pinot Gris is a variety of the common grape vine, which belongs to the white wines although the grape skin has a reddish to grey-violet colour.
Riesling wines are of high quality and easily assume the character of their growing region.
Scheurebe produces excellent dessert wines. But an early harvest leads to extremely unpleasant aromas, which are supposed to remind one of sweat or cat urine.
Rosehips can be used to make fruit tea and Hagebuttenmark.
In their East Asian origin, the fruits are chopped up and drunk as fruit tea, or they are made into canned goods.
The highest importance has the aromatic oil, of course, in the perfume production, but also tea (Earl Gray and Lady Gray), confectionery and Lokum are flavored with bergamot oil.
The multiform Buddha’s hand is a special kind of citron.
Hardy Begonia: Begonia grandis x Begonia evansiana Kitchen herb and decoration The pink flowers of Hardy Begonia are a pretty decoration in salad or - sugared- on confectionery. They have a lemony flavour. The yellow stamens of the male flower
Wild garlic can be collected in the spring from March to the end of April in many places in the forest. There it grows as a dense, dark green carpet.
The fruits are juicy, which suggests a use for lemonade, marmelade and jelly.
The jelly-like fruit content, which surrounds the disc-shaped seeds, tastes sweet and is a small snack for anytime.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil „Petitgrain“ is won.
Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.
The edible fruits of Sinofranchetia are very similar to grapes, but less sweet and with a little leathery skin.
Under the light green skin of these large, still immature fruits is a white, firm fruit flesh, whose sticky latex quickly turns yellow.
Under the slightly leathery skin is a soft, mealy pulp with a flavour reminiscent of mango and pineapple.
Aloe vera has been used for some time past in green smoothies, shakes, cocktails, ice cream, desserts and for some other purposes, although the plant is said to be poisonous.
The flesh of this persimmon reminded me of a dried date: it was brown and soft, tasted sweet, perhaps caramel-like, but unfortunately also „not quite fresh“.
The fresh, yellow fruits still taste astringent. Only in the brown, overripe fruits are the tannins degraded and the honey-sweet, caramel-like taste dominates.
The list of preparation options for eating chestnuts is long…
Common buckwheat: Fagopyrum esculentum More than just ``Poor man's food`` An important identifying characteristics of the common buckwheat that differentiats from the other buckwheat species is the red stem. Because gluten is absent, buckwheat can not be used alone for
In contrast to other types of lime, kaffir limes contain little juice, which is why the use of the essential oils in the dish is the focus.
The calamondin has a thin, sweet peel and sour pulp.
The small white tubers have boiled about the consistency of marzipan and a pleasant nutty flavour. They can also be eaten raw, roasted or pickled.
The seeds of the Black-caraway are mostly roasted. They are slightly bitter and spicy, with an unobtrusive aroma of cumin and roasted sesame seeds.
The extraordinary taste reminds of the resin from conifers compensates for the low yield.
The variety comes from Japan and is named after a Japanese tribe (隼 人, “Falcon-People”), who lived on the Kyūshū island during the Nara period.
A striking characteristic of T. sinskajae is also the more compact and „round“ shape of the awns.
The very firm, pleasant-smelling and astringent tasting fruits can be cooked and then juiced. For example, a jelly can be prepared from the juice.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
The name „Amanatsu“ means „Sweet Summer“. The sun-yellow fruit is about the size of an orange. In Japan iIt is eaten fresh or processed into jam, juice, ice cream, liqueur and wine.
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.
It is still a stubbornly held legend that the fruits of the rowanberry or mountain ash are poisonous. The small fruits are ideal for jam, mash, liqueur…
The whole herb is used with flowers and stems, both fresh and dried. It goes very well with potato dishes and legumes.
Strong fragrant rose varieties have long been cultivated for the production of rose oil, which is not only used in perfumes, but also in some liqueurs and sugar confectionery.
Date plums can be eaten raw after frost destroyed their adstringency, but they are most eaten dried.
The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.
This red-fleshy variety with the reddish peel is very delicious!
The variety morello cherry (subsp. acida) is well-known and often traded in glass jars, as compotes and jam, and it is an essential ingredient in the Black Forest gateau.
The leaves taste like a mixture of caraway, mint and lemon.
Wild oat is edible and can be valuable in times of need as a famine food.
The cross section shows that ripe fruits of this variety no longer contain fruit juice.
Even if the fruits are not productive, they can be eaten fresh from the tree or processed into jam, compote and liqueur. The beautiful flowers can decorate dried tea mixtures.
Many plants with aromatic leaves are called “laurel” or “bay”, but none of them taste like true laurel.
In contrast to many other cereals, oats do not need to be peeled, only dehulled. Oats are always a wholemeal product and therefore rich in vitamins, minerals and fibres.
In times of need, the seeds were used to produce a flour substitute.
The smaller, thin-peeled fruits of Meyer lemon taste very intense and are not as sour as many other varieties. At the same time, they are very juicy.
Although the seeds of the hairy love grass produced in panicles are only about 0,5-0.8 mm in size, they are used as cereals.
The kernel (nucellus) contains a lot of starch (and vitamins), so that a flour can be obtained from them after roasting, with which flat bread is baked or crackers called „emping“ are fried.
Finely chopped, creeping cinquefoil is suitable as a seasoning herb in salads or dried in herbal salt. In summer the fresh flowers can be used as edible decoration.
Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.
From rose hips a fruit tea can be prepared as well as jam („hagebuttenmark, buttenmost“) . Dried and ground, they even can be used as a flour substitute and can be mixed with flour.
Fruits and leaves of „Monk’s pepper“ work as spices. Especially the hot tasting fruits can be used as a pepper substitute.
Despite its numerous uses, which are also used for medical purposes, Job’s tears are not very popular compared to other cereals. The cultivation is even declining.
The strawberries-like red fruits are edible, but taste dull and watery.
The milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.
In addition to the flower buds of milk thistle, which are comparable to artichokes in culinary way, the large, wavy leaves with numerous thorns are also edible.
Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.
The green walnut is the unripe walnut fruit (J. regia) harvested before St John’s Day on 24 June which is processed into a delicacy.
The plant with the beautiful name „fish mint“ has a quite unique, strong taste, which certainly not everyone likes.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
The small kiwi berries are in their anatomy miniature editions of the common kiwifruit (A. deliciosa) and also have the typical aroma of the large fruits.
After thorough cooking and rinsing, the flowers are also edible and are served with oil and salt.
Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.
The deep red colour of the Red Velvet Okras gets lost during cooking, the fruits turn as green as ordinary okra pods when heated.
Bai-yo or noni leaves are rich in vitamin A and like the fruits they are also offered as superfood in various forms.
If the myrobalan plum is not eaten raw, it can be processed into compote and jam.
Zwetschgen are eaten fresh, processed into zwetschgendatschi tart, schmootsch and as dried fruits.
Green Luobo can be eaten raw and when cut into thin slices is a decorative addition to a salad.
As with blood oranges and the red lemon, there are also red pigmented variants of mandarins and clementines.
Few-flowered leek: Allium paradoxum The leek with the bell-shaped flowers Few-flowered leek can grow in a dense, lawn-like stand. It is edible like spring onions, although the "tuber" remains somewhat smaller and the whole plant has a more delicate growth.
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.
Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.
The fruits of the natal plum, which are red when ripe, have a creamy, soft consistency and taste sweet.
The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.
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 ripe seeds of the okra or okro can be roasted and nibbled or used as a coffee substitute.
The white, sweet-tasting pulp inside the pink five-leaf akebia fruits is best eaten while the fruit has not yet opened by itself.
Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.