Search Results for North-America

Black chokeberry: Aronia melanocarpa
17 Feb 2018

The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.

Virginia Raspberry: Rubus odoratus
28 Sep 2018

The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.

White fringetree: Chionanthus virginicus
07 Jun 2019

The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.

Prickly wild rose (rose hips): Rosa acicularis
26 Jan 2021

North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.

City-goosefoot: Oxybasis urbica
30 Jun 2017

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.

Shaggy mane: Coprinus comatus
28 Jun 2017

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.

Eastern Black Walnut: Juglans nigra
14 Jul 2017

The Eastern black walnut is used in the USA as in Europe the common walnut.

Devil’s claw: Proboscidea louisianica
07 Sep 2017

In their original habitat, the immature fruits are eaten pickled or steamed.

Indigo rose tomato: Solanum lycopersicum ‚Indigo Rose‘
20 Feb 2018

Indigo rose tomato belongs to the rather small-fruited varieties and can be eaten directly from the shrub.

Black locust-Flowers: Robinia pseudoacacia
04 Jun 2018

The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.

Black locust leaves: Robinia pseudoacacia
13 Jun 2018

The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!

Delicata squash: Cucurbita pepo var. pepo ‚Bush Delicata‘
14 Jun 2018

The rather large fruits are steamed, roasted, stewed and baked, they can be filled.

Common silverweed: Argentina anserina
20 Jul 2018

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.

Pinapple-Tomato: Solanum lycopersicum ‚Pinapple‘
04 Okt 2018

Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.

Glass Gem Corn: Zea mays ssp. mays convar. indurata ‚Glass Gem Corn‘
13 Feb 2020

The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.

Amaranthus cruentus x powellii ‚Hopi red dye‘
02 Jun 2017

The almost black seeds as well as the blood-red leaves are edible and dye red.

Baby Boo Pumpkin: Cucurbita pepo var. pepo ‚Baby Boo‘
09 Jan 2023

The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.

City-goosefoot: Oxybasis urbica
22 Sep 2017

The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.

Mexican Pepperleaf: Piper auritum
27 Feb 2018

The large, delicate leaves of the Mexican pepper tree have a complex aroma that is reminiscent of the berries of black pepper.

Chives: Allium schoenoprasum
30 Okt 2020

Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.

Beach rose (Rosehip): Rosa rugosa
03 Jul 2019

Rosehips can be used to make fruit tea and Hagebuttenmark. Dried and ground, they even replace flour and can be mixed with it.

Lemon Verbena: Aloysia citrodora
23 Jun 2017

If the rough leaves are rubbed, an intense, fresh lemon aroma spreads immediately.

Jalapeño: Capsicum annuum cv. ‚Jalapeño‘
11 Jul 2017

It is cut into small pieces for seasoning, especially for salsas.

Jumbay (unripe fruits): Leucaena leucocephala
22 Mai 2019

The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.

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.

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.

Hummingbird fuchsia: Fuchsia magellanica
08 Feb 2021

The fruits of the scarlet fuchsia are edible, taste sweet and a little pungent.

Magenta cherry: Syzygium paniculatum
13 Jun 2017

The Magenta Lilly Pilly is usually eaten raw, but can also be processed to a jam

Love-lies-bleeding: Amaranthus caudatus
28 Aug 2017

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 bilberry: Vaccinium uliginosum
11 Okt 2017

Bog bilberries can be freshly taken from the shrub or processed into jam, compote, liqueur and wine.

Pink peppercorn: Schinus molle
01 Mrz 2018

In addition to pepper mixtures, pink pepper berries are sometimes found in chocolate, which gives them a slight pungency and a peppery aroma.

Common self-heal: Prunella vulgaris
11 Mrz 2019

The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.

Saffron: Crocus sativus
15 Apr 2020

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

Stuffing Cucumber: Cyclanthera pedata
01 Mrz 2021

Almost all parts of the beautiful and fast-climbing stuffing cucumber are edible

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