Search Results for aromatic

Bergamot orange: Citrus bergamia
31 Mai 2017

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.

Listata Bitter Orange: Citrus × aurantium ‚Listata‘
03 Jun 2017

Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil „Petitgrain“ is won.

Kaffir lime leaf: Citrus hystix
11 Jul 2017

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.

Black locust-Flowers: Robinia pseudoacacia
04 Jun 2018

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

Andean sage: Salvia discolor
25 Jul 2018

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.

White fringetree: Chionanthus virginicus
07 Jun 2019

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

Kaffir lime: Citrus hystrix
11 Jul 2017

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.

Florentine citron: Citrus limonimedica ‚Florentina‘
08 Sep 2017

The fruits of the Florentine citron are hanging on the branches like an upside down pear.

Sweet marjoram: Origanum majorana
11 Okt 2017

The whole herb is used with flowers and stems, both fresh and dried. It goes very well with potato dishes and legumes.

Striped bitter orange: Citrus × aurantium ‚Fasciata‘ (ripe)
17 Feb 2018

The cross section shows that ripe fruits of this variety no longer contain fruit juice.

True laurel: Laurus nobilis
20 Feb 2018

Many plants with aromatic leaves are called “laurel” or “bay”, but none of them taste like true laurel.

Meyer lemon: Citrus × meyeri
27 Feb 2018

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.

Fool’s-water-cress: Helosciadium nodiflorum
10 Aug 2018

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.

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.

Kohlrabi: Brassica oleracea var. gongylodes
30 Okt 2020

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

Leaf parsley: Petroselinum crispum subsp. crispum
03 Feb 2021

Parsley is used as a fresh, aromatic kitchen herb, added to savory cold dishes or stews and sauces just before the end of cooking.

Buddha’s Hand: Citrus medica var. sarcodactylis
01 Jun 2017

The multiform Buddha’s hand is a special kind of citron.

Hardy Begonia: Begonia grandis x Begonia evansiana
02 Jun 2017

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: Allium ursinum
02 Jun 2017

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.

Centennial Variegated Kumquat: Citrus japonica ‚Centennial Variegated‘
03 Jun 2017

Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.

Lemon Verbena: Aloysia citrodora
23 Jun 2017

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

Red Dragon Fruit: Hylocereus cf. monacanthus
26 Jun 2017

The intense pink color of this fruit, especially of the fruit flesh, is a challenge for the eye and for the camera sensor.

Hemp: Cannabis sativa var. sativa
26 Jun 2017

This cultivation of hemp is useless as a drug crop, but as a food plant the more valuable.

Celery root: Apium graveolens var. rapaceum
11 Jul 2017

he tuber cellar is a classic, spicy ingredient in stews and soups with a characteristic aroma.

Flower Sprouts: Brassica oleracea var. gemmifera ‚Flower-Sprouts‘
11 Jul 2017

Flower sprouts taste milder than many other types of cabbage and require only a short cooking time.

Meadow sage: Salvia pratensis
11 Jul 2017

The leaves of the meadow sage are used like the common sage, but they are milder.

Black-caraway: Nigella sativa
28 Aug 2017

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.

Etrog Citron: Citrus medica ‚Etrog‘
08 Sep 2017

The huge citrons have little fruit pulp and a thick peel (the white albedo), which is usually candied and added to bakery for seasoning.

Curry Leaf: Bergera koenigii
08 Sep 2017

The leaves of the curry tree have a „heavy“ aroma, which gives vegetable dishes more substance.

Dividia: Scorodophloeus zenkeri
11 Sep 2017

All parts of the tree smell of garlic and are used locally as a spice. Leaves are cooked as vegetables.

Copper Canyon daisy: Tagetes lemmonii
14 Sep 2017

The leaves, which are used as kitchen herbs, smell and taste a bit like mint, parsley and tangerine.

Damask rose: Rosa x damascena ‚Rose de Resht‘
12 Okt 2017

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.

Golden marigold: Tagetes tenuifolia
16 Okt 2017

Flowers and leaves give a good, fresh and decorative kitchen herb in salads, whose taste is not particularly reminiscent of the flowers odor.

Chinese mint shrub: Elsholtzia stauntonii
02 Nov 2017

The leaves taste like a mixture of caraway, mint and lemon.

Love-in-a-mist: Nigella damascena
17 Feb 2018

The small black seeds in the capules can be used as spices, they taste like a mixture of nutmeg and woodruff.

Fingerroot: Boesenbergia rotunda
20 Feb 2018

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.

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.

Pandan leaf: Pandanus amaryllifolius
22 Feb 2018

The aroma of fresh pandan leaves reminds of vanilla, it is of a heavy sweetness and very intense.

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.

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.

Citron: Citrus medica ‚Maxima‘
19 Mrz 2018

This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.

Barilla plant: Salsola soda
19 Mrz 2018

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.

Stone pine: Pinus pinea (Pine nuts)
08 Mai 2018

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.

Creeping cinquefoil: Potentilla reptans
08 Mai 2018

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.

Furrowed bitter orange: Citrus × aurantium ‚Canaliculata‘
04 Jun 2018

This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.

Wild garlic: Allium vineale
10 Aug 2018

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.

Fish mint: Houttuynia cordata
19 Nov 2018

The plant with the beautiful name „fish mint“ has a quite unique, strong taste, which certainly not everyone likes.

Oval Kumquat: Citrus margarita
11 Mrz 2019

Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.

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.

Wild strawberry: Fragaria vesca
21 Mrz 2019

The fruits are sweet and have a very aromatic taste. They are best eaten raw.

Wintersweet: Chimonanthus praecox
04 Jul 2019

After thorough cooking and rinsing, the flowers are also edible and are served with oil and salt.

Chinese cedar: Citrus medica ‚Aurantiata‘
05 Jul 2019

Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.

Santa Barbara key lime: Citrus × aurantifolia ‚Santa Barbara‘
18 Nov 2019

The cultivar ‚Santa Barbara‘ is orange in colour and has a perfume-like aroma and a slightly soapy taste.

Guaiac: Guaiacum officinale
11 Feb 2020

Guaiac resin smells warm and sweet and reminds of chocolate and vanilla, but tastes unpleasantly pungent when pure.

Horned bitter orange: Citrus × aurantium ‚Corniculata‘
13 Feb 2020

The fruits of the horned bitter orange bear one or more conspicuous bulges that can look like horns.

Ground elder: Aegopodium podagraria
27 Feb 2020

Ground elder or goutweed is a widespread herb plant that can be found almost all year round and can be used as a wild vegetable not only in times of need.

Myrobalan plum (red variety): Prunus cerasifera
25 Mrz 2020

If the myrobalan plum is not eaten raw, it can be processed into compote and jam.

Saffron: Crocus sativus
15 Apr 2020

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

Purple Calabash Tomato: Solanum lycopersicum ‚Purple Calabash‘
10 Jun 2020

The purple calabash tastes sweet and very aromatic, as one would otherwise expect from the much smaller cocktail tomatoes.

Rosemary: Salvia rosmarinus
06 Aug 2020

Rosemary is an important kitchen herb and spice. It is a component of the herb mixture „Herbs de Provence“.

Few-flowered leek: Allium paradoxum
27 Sep 2020

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: Anthriscus cerefolium
02 Okt 2020

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.

Borage: Borago officinalis
01 Mrz 2021

The finely chopped leaves of borage even taste good in fruit salad or can be made into a kind of spinach.

Sweet cherry (yellow): Prunus avium subsp. duracina ‚Dönissens gelbe Knorpelkirsche‘
21 Jun 2021

Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.

Ceylon cinnamon: Cinnamomum verum
09 Apr 2023

Cinnamon is used as „sticks“ or „canels“ (peeled and dried bark, but actually the bast) to flavour a wide variety of dishes and is usually cooked with them.

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