Search Results for Rue family
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.
The fruits are juicy, which suggests a use for lemonade, marmelade and jelly.
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.
For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.
The abundant juice of unripe fruit is used for the production of lemonades or fruit juices.
Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.
Peel and juice can be used like lemon, the firm flesh resembles the grapefruit, but somewhat more acid.
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.
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 calamondin has a thin, sweet peel and sour pulp.
The fruit is very thick-skinned and also resembles the size of a citron.
The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.
The huge citrons have little fruit pulp and a thick peel (the white albedo), which is usually candied and added to bakery for seasoning.
The fruits of the Florentine citron are hanging on the branches like an upside down pear.
The leaves of the curry tree have a „heavy“ aroma, which gives vegetable dishes more substance.
The approximately 1 cm small fruits of the Hong Kong kumquat are the smallest citrus fruits in the world. In principle, they are edible, but they have little to offer because there is almost no flesh.
The fruits of the childing orange are “pregnant” with another fruit: in the interior grows a smaller fruit, along with a peel.
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.
The beads refine or decorate sparkling wine, desserts, sushi or wherever a sour, fresh citrus flavour is welcome.
This red-fleshy variety with the reddish peel is very delicious!
The Pear lemon is a Lumia cultivar and therefore a hybrid of Pomelo, Lemon and Citron.
The cross section shows that ripe fruits of this variety no longer contain fruit juice.
The fruits will probably only turn beautiful red when exposed to sufficient cold, otherwise they can remain yellow and look like ordinary lemons.
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.
This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.
The value of the furrowed lemon does not lie in their yield, they are more regarded as ornamental fruits. Nevertheless, this variety is edible like common lemons: as lemonade, jam and much more.
To open this fruit, I needed 2 large knives. A saw would have been better, but I didn’t have it at hand. When I spooned out the fruit, my spoon also broke.
This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.
The cultivar ‚Santa Barbara‘ is orange in colour and has a perfume-like aroma and a slightly soapy taste.
The fruits of the horned bitter orange bear one or more conspicuous bulges that can look like horns.
As with blood oranges and the red lemon, there are also red pigmented variants of mandarins and clementines.
The edible fruits of Sinofranchetia are very similar to grapes, but less sweet and with a little leathery skin.
Date plums can be eaten raw after frost destroyed their adstringency, but they are most eaten dried.
This berry of Harrisia pomanensis is not only visually reminiscent of pitayas, but also in taste and consistency.
The slightly salty tasting leaves and stems can be eaten raw as salad or cooked, e.g. as spinach or sautéed.
The slightly salty tasting leaves and leaf stems can be eaten raw as salad or stewed, cooked as spinach or sautéed.
The flower bases of the buds can be eaten like an artichoke, but those of the carline thistle are much smaller and hardly productive.
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
The almost black seeds as well as the blood-red leaves are edible and dye red.
In Italy, it is best roasted and spiced with Epazote.
The jelly-like fruit content, which surrounds the disc-shaped seeds, tastes sweet and is a small snack for anytime.
The red stone fruits can be processed well to juice, jam and syrup.
The Magenta Lilly Pilly is usually eaten raw, but can also be processed to a jam
When the fruit ripenes, it turns red, unfortunately it becomes also very mushy. The tindola, as the fruit of the ivy gourd plant is called, is eaten as a fruit-vegetable. Ripe fruits can be candied. In tropical Asia the young shoots are also eaten.
If the rough leaves are rubbed, an intense, fresh lemon aroma spreads immediately.
Under the light green skin of these large, still immature fruits is a white, firm fruit flesh, whose sticky latex quickly turns yellow.
Just like fruits, such arilli can be very fleshy and taste sweet.
Dispite the striking strawberry-like fruits, the strawberry goosefoot is a leafy vegetable.
The intense pink color of this fruit, especially of the fruit flesh, is a challenge for the eye and for the camera sensor.
The pitaya is best eaten fresh and raw. I like to spoon out the white, sweet fruit pulp from the halved fruit.
In its consistency and fat content, the safou can best be compared to the avocado, but there is a lemon or lime-like aroma with a fine acidity.
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.
Larch liqueur or larch spirit can be produced from the pink, female flowers of the European larch.
Flower sprouts taste milder than many other types of cabbage and require only a short cooking time.
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
The shoot tips and the young leaves can be used raw in salad and boiled like spinach.
The approximately 3-4 cm long, round-oval berries of the mouse melon resemble tiny water melons with their light and dark green mesh pattern, but they taste intensive like cucumbers.
The Tartary or India buckwheat can be used like the common buckwheat.
The leaves of the meadow sage are used like the common sage, but they are milder.
The Eastern black walnut is used in the USA as in Europe the common walnut.
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 tiny, lenticular amarant-seeds are extremely nutritious and contain a lot of protein. They can be processed into mash and various bakery products.
The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.
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.
All parts of the tree smell of garlic and are used locally as a spice. Leaves are cooked as vegetables.
A striking characteristic of T. sinskajae is also the more compact and „round“ shape of the awns.
The leaves, which are used as kitchen herbs, smell and taste a bit like mint, parsley and tangerine.
They taste is almost the same as blackberries, but a bit more sour than these. The fruits can be picked straight from the shrub, or can be processed to jam and dewberry liqueurs.
Beef tomatoes are mainly used for cooking, they can be filled and baked or used in stews and sauces. Tomatoes are even suitable for jams – alone or mixed with other fruits.
The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.
This wild form of african rice is used in times of food scarcity until today and is sometimes even sold as a crop at local markets.
Mainly, the bizarre fruits of the bitter melon are used, but the leaves are also edible…
Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.
The red tissue, which encloses the poisonous seeds, tastes very sweet.
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.
Brown gram: Vigna mungo (seeds) Used since ancient times The small, dark Brown Grams have been cultivated in India for 3000 to 4000 years. They are cooked in a whole, halved (separate cotyledons) or sprouted. Dried and processed into flour,
The horned cucumber or african horned melon is indeed related to cucumbers and melons. The green jelly inside tastes like a mixture of both, it is a bit sweet and has little acidity.
The “conspicuous” blackberry can be consumed directly from the bush as a soft fruit or processed into jam, jelly, liqueur, compote, sorbet and juice.
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.
In addition to the small, dark black grams, the immature, green pods are also edible as fruit vegetables.
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…
Bog bilberries can be freshly taken from the shrub or processed into jam, compote, liqueur and wine.
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.
The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.
Flowers and leaves give a good, fresh and decorative kitchen herb in salads, whose taste is not particularly reminiscent of the flowers odor.
Pearl millet is processed into millet gruel or flour, which is usually eaten as flatbread. Beer can be brewed from this crop.
A mash can be prepared from green rice and it is used as a coating for frying. With sugar, green rice can be cooked to brittle.
The local people like the fruits directly from the shrub, but they can also be processed to confectionery and fruit schnapps.
Contrary to the green colour, the Green Zebra tastes, like many other types of tomatoes, pleasantly sweet.
The unique taste compensates for the painstaking production of jelly and compote.
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.
Winter’s Blackberry: Rubus winteri Not a winter crop Winter's blackberry, often called "winter blackberry", probably has nothing to do with the cold season. The "i" at the end of a botanical name usually refers to a surname and I suspect
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 black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.
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.
The small black seeds in the capules can be used as spices, they taste like a mixture of nutmeg and woodruff.
Krachai is closely related to ginger and shares many of its properties as a spice, so that it can be used wherever ginger is needed.
Many plants with aromatic leaves are called “laurel” or “bay”, but none of them taste like true laurel.
Indigo rose tomato belongs to the rather small-fruited varieties and can be eaten directly from the shrub.
This crab apple can be used in a similar way to most mealy and low acid apples, but above all it can be eaten fresh from the tree.
The aroma of fresh pandan leaves reminds of vanilla, it is of a heavy sweetness and very intense.
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.
Common belgian endive (with the yellowish to light green leaves) is much better known and more frequently found on the vegetable shelf than this violet variety.
In times of need, the seeds were used to produce a flour substitute.
Dried seeds are ground into a brown paste, mixed with cassava flour to form “Pasta Guarana” and sweetened as a stimulating drink, similar to coffee or cacao.
The large, delicate leaves of the Mexican pepper tree have a complex aroma that is reminiscent of the berries of black pepper.
In addition to pepper mixtures, pink pepper berries are sometimes found in chocolate, which gives them a slight pungency and a peppery aroma.
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.
Billberry cactus has an impressive growth height of up to 4 meters, and yet it produces only very small, sweet tasting fruits.
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.
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.
If the sponge gourd, which is also called vietnamese luffa, is still immature, its net-like tissue is not yet lignified and therefore soft and edible.
Only the green, knitting needle-like leaves are used. These can be eaten raw or blanched and fried. The leaves remain crisp and taste slightly salty and very aromatic.
The grains are edible raw and cooked: crushed into porridge or ground into flour from which bread can finally be baked.
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
Pine nuts are usually roasted briefly in a pan and added as a seasoning ingredient to rice dishes, pesto and stewed leafy vegetables. They are also used to make sweets.
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.
Java apples are usually eaten raw as dessert fruit, but sometimes they also find their way into spicy dishes.
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.
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.
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.
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.
×Secalotricum is a fertile hybrid of male wheat (Triticum) and female rye (Secale). This grain is also described in its baking properties as a mixture of both.
The deep purple, black-looking flowers, however, taste very sweet due to the rich nectar they contain, so that they can be nibbled or used well in tea and on desserts.
The entire plant of the ‚Elberta Girl‘ tomato cultivar is covered with a fine, silvery fluff. The leaves are somewhat curly, the fruits are flamed. They are not very sweet, the flesh is of a rather mealy-soft consistency.
Fruits and leaves of „Monk’s pepper“ work as spices. Especially the hot tasting fruits can be used as a pepper substitute.
The bulbils are only about 5 mm in size and the onion is edible (stems and leaves are too tough) and taste like chives, often the taste is described similar to garlic and can replace it.
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.
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.
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 strawberries-like red fruits are edible, but taste dull and watery.
Like their red relatives, white currants are popular garden plants, but their fruits are sweeter.
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.
The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.
Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.
Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.
The jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.
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 fruits grow in compact bundles and have a leathery, pale brown skin. The flesh is mainly eaten raw, but can also be processed into compote and canned foods.
The plant with the beautiful name „fish mint“ has a quite unique, strong taste, which certainly not everyone likes.
Miracle berry has a unique effect on our sense of taste: it superimposes taste impressions in a way that everything is perceived as being sweet.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.
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.
The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.
The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.
Rosehips can be used to make fruit tea and Hagebuttenmark. Dried and ground, they even replace flour and can be mixed with it.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
The paper-thin skin hides a very firm, crunchy, yellowish-white flesh, which tastes very good when ripe and has an aroma reminiscent of mango, lychee or (remotely) durian.
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.
Blauwschokker peas are mainly used as dry peas, less often fresh, although they taste sweet as long as they are harvested young and tender and are eaten immediately.
Beech can be used in many ways: the fruits called “ beechnuts “ as nuts or oil fruit and coffee substitute, leaves as salad, wood as smoke aroma.
The lanceolate, small leaves with the silver hairs can be prepared as tea, which is said to be more delicious than the classic tea.
Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.
Guaiac resin smells warm and sweet and reminds of chocolate and vanilla, but tastes unpleasantly pungent when pure.
Although the noni not only smells bad but also tastes bitter, the ripe and unripe fruits and seeds are eaten.
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.
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.
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
Rosemary is an important kitchen herb and spice. It is a component of the herb mixture „Herbs de Provence“.
The berry tastes sweet, hardly sour and has no characteristic aroma.
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.
Rosehips can be used to make fruit tea and Hagebuttenmark.
A typical attribute of the bright golden yellow tomato variety ‚Indian Moon‘ is the fine blush of the very ripe fruits up to red „cheeks“.
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 Green Nightshade or Poro Poro is called “ man-eater tomato“ in German.
The protein (gluten) it contains is not said to have good adhesive properties, but black emmer wheat is nevertheless suitable for baking bread and pastries.
The stems are hardly sweet and are therefore usually given sugar.
Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.
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 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.
This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.
Many do not know that the fruits of prickly heath, which are usually white, can also be eaten.
Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and „dulce de membrillo“.
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.
The fruits of the scarlet fuchsia are edible, taste sweet and a little pungent.
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
Oaxacan Green dent corn is an old, green maize variety with very large cobs that was cultivated by the Zapotec Indians of Mexico in the province of Oaxaca.
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.
The carambola or star fruit is often used for decoration at buffets or in cocktails.
In their East Asian origin, the fruits are chopped up and drunk as fruit tea, or they are made into canned goods.
The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.