Search Results for Fabaceae
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,
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.
In addition to the small, dark black grams, the immature, green pods are also edible as fruit vegetables.
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
Just like fruits, such arilli can be very fleshy and taste sweet.
The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.
The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!
The shoot tips and the young leaves can be used raw in salad and boiled like spinach.
All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.
All parts of the tree smell of garlic and are used locally as a spice. Leaves are cooked as vegetables.