Search Results for Amazon Region

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.

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.

Jabuticaba: Plinia cauliflora
05 Dec 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.

About the project
05 Oct 2021

This is FLORA OBSCURA "I think that edible plants - whether wild or cultivated - are the most valuable treasure of humanity. And that's how I want to present them: like precious jewels on black velvet." How are the images

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.

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.

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.

Green Santolina: Santolina virens
01 Mar 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.

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.

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.

Kohlrabi: Brassica oleracea var. gongylodes
30 Oct 2020

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

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.

Oregano: Origanum vulgare
21 Mar 2019

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

© Jennifer Markwirth 2024, https://flora-obscura.de/
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