Search Results for Wissenschaftsgarten Frankfurt (FRP)

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.

Exhibitions and purchase of art works
05 Oct 2021

Selected motifs in limited editions My hand-signed, limited edition fine art prints and other murals are best viewed at my exhibitions, listed below. Studio sales and shipping are also available upon request. The current list of works with prices can

Cocoa: Theobroma cacao
09 Jan 2023

The purple or reddish, brittle cocoa beans are first fermented with the help of the sweet pulp for about 10 days, which reduces the bitter substances and slowly develops the typical cocoa aroma.

About me
23 Jun 2017

Jennifer Markwirth Botanical Fine Art Photographer. Digital Artist. Writer. Inspired by the (ethno-)botanical collections entrusted to her care and supported by the botanical gardens of Frankfurt, Jennifer Markwirth has dedicated herself since 2013 to botanical object photography with the theme

Female Larch flower: Larix decidua
11 Jul 2017

Larch liqueur or larch spirit can be produced from the pink, female flowers of the European larch.

Pomegranate: Punica granatum
16 Oct 2017

Pomegranate juice is obtained from these fruits, which is then processed into pomegranate wine and grenadine.

Red lemon: Citrus limonimedica ‘Pigmentata’
20 Feb 2018

The fruits will probably only turn beautiful red when exposed to sufficient cold, otherwise they can remain yellow and look like ordinary lemons.

Bitter melon: Momordica charantia (unripe)
26 Sep 2017

Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.

Beale’s barberry: Mahonia bealei
24 Jul 2018

Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.

Brown gram: Vigna mungo (seeds)
28 Sep 2017

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,

Black Emmer Wheat: Triticum dicoccon var. atratum
03 Nov 2020

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.

African horned melon: Cucumis metulliferus
28 Sep 2017

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.

Job’s tears: Coix lacryma-jobi
10 Aug 2018

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.

Urad bean: Vigna mungo (unripe pulses)
11 Oct 2017

In addition to the small, dark black grams, the immature, green pods are also edible as fruit vegetables.

Leafy goosefoot: Blitum virgatum ‘Strawberry-Sticks’
25 Jun 2017

Dispite the striking strawberry-like fruits, the strawberry goosefoot is a leafy vegetable.

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

Stuffing Cucumber: Cyclanthera pedata
01 Mar 2021

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

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.

Saffron: Crocus sativus
15 Apr 2020

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

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.

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.

Miracle Berry: Synsepalum dulcificum
19 Nov 2018

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.

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.

Air potato: Dioscorea bulbifera
26 Jun 2017

The tubers of this Yam grow far above the ground in the leaf axils of the liana. Nevertheless, these can be quite large and heavy.

Star fruit: Averrhoa carambola
21 Nov 2021

The carambola or star fruit is often used for decoration at buffets or in cocktails.

Pink peppercorn: Schinus molle
01 Mar 2018

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

Malabar spinach: Basella alba
03 Jun 2017

Malabar spinach: Basella alba A rambling leave vegetable and thickener As the name suggests, the malabar spinach can be cooked like spinach. The leaves are used for this purpose. Since the cooked leaves assume a viscous consistency, they can be

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.

Common buckwheat: Fagopyrum esculentum
11 Jul 2017

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

Padi oats: Gnetum gnemon
01 Mar 2018

The kernel (nucellus) contains a lot of starch (and vitamins), so that a flour can be obtained from them after roasting, with which flat bread is baked or crackers called “emping” are fried.

Spiny restharrow: Ononis spinosa
11 Jul 2017

The shoot tips and the young leaves can be used raw in salad and boiled like spinach.

Guaiac: Guaiacum officinale
11 Feb 2020

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

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.

Mouse melon: Melothria scabra
11 Jul 2017

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.

Magenta cherry: Syzygium paniculatum
13 Jun 2017

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

Turkmen Pear: Pyrus turcomanica
10 Jun 2020

The round fruits of the Turkmen pear look more like small apples, but the flesh contains the stone cells typical for pears

Tartary buckwheat: Fagopyrum tataricum
11 Jul 2017

The Tartary or India buckwheat can be used like the common buckwheat.

Leaves of the bitter melon: Momordica charantia
26 Sep 2017

Mainly, the bizarre fruits of the bitter melon are used, but the leaves are also edible…

Milk thistle: Silybum marianum
13 Aug 2018

The milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.

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.

Bitter melon: Momordica charantia (ripe)
26 Sep 2017

The red tissue, which encloses the poisonous seeds, tastes very sweet.

Milk thistle: Silybum marianum (Leaf)
13 Aug 2018

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.

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.

Devil’s claw: Proboscidea louisianica
07 Sep 2017

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

Sponge gourd: Luffa aegyptiaca
08 Mar 2018

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.

Applecactus: Harrisia pomanensis
08 May 2018

This berry of Harrisia pomanensis is not only visually reminiscent of pitayas, but also in taste and consistency.

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”.

Wild strawberry: Fragaria vesca
21 Mar 2019

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

Korean dogwood: Cornus kousa
24 Jun 2017

Under the slightly leathery skin is a soft, mealy pulp with a flavour reminiscent of mango and pineapple.

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.

Borage: Borago officinalis
01 Mar 2021

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

The bizarre lemon: Citrus × lemon ‘Bizzarro’
03 Jun 2017

The fruits are juicy, which suggests a use for lemonade, marmelade and jelly.

Cornelian cherry: Cornus mas
10 Apr 2018

Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.

The great plant hunt in the botanical gardens of Frankfurt
06 Mar 2018

The last meeting with the botanist of Frankfurt botanical garden was in October, early in the morning at the entrance of the garden. Only the gardeners and botanists are allowed to pick plants here. It was cold, but the sun was shining.

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.

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.

Chasteberry: Vitex agnus-castus
10 Aug 2018

Fruits and leaves of “Monk’s pepper” work as spices. Especially the hot tasting fruits can be used as a pepper substitute.

Zwetschge ‘Elena’: Prunus domestica subsp. domestica ‘Elena’
25 Mar 2020

Zwetschgen are eaten fresh, processed into zwetschgendatschi tart, schmootsch and as dried fruits.

Bergamot orange: Citrus bergamia
31 May 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.

Amanatsu: Citrus natsudaidai
28 Sep 2017

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.

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

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

Star-Ruby-Grapefruit: Citrus × paradisi ‚Star Ruby‘
26 Oct 2017

This red-fleshy variety with the reddish peel is very delicious!

Jelly Palm: Butia capitata
04 Oct 2018

The jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.

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.

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.

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.

Chestnut Rose (Rosehips): Rosa roxburghii
25 Jul 2018

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.

Chinese mint shrub: Elsholtzia stauntonii
02 Nov 2017

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

Damask rose: Rosa x damascena ‘Rose de Resht’
12 Oct 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.

Amur peppervine: Ampelopsis glandulosa var. brevipedunculata
28 Jan 2021

The colourful fruits of Amur peppervine taste predominantly sweet. They have no intense taste and no acidity.

Calamondin: Citrus microcarpa
17 Jul 2017

The calamondin has a thin, sweet peel and sour pulp.

Pear lemon: Citrus × lumia ‘Pyriformis’
02 Nov 2017

The Pear lemon is a Lumia cultivar and therefore a hybrid of Pomelo, Lemon and Citron.

Kiwi berry: Actinidia arguta
22 May 2019

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.

Red-fleshed clementine: Citrus × aurantium
15 Apr 2020

As with blood oranges and the red lemon, there are also red pigmented variants of mandarins and clementines.

Adam’s Apple: Citrus lumia ´Pomum d’Adamum’
17 Jul 2017

The fruit is very thick-skinned and also resembles the size of a citron.

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.

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.

Perettone citron: Citrus limonimedica ‘Perettone’
17 Jul 2017

The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.

Hongkong-Kumquat: Citrus hindsii
15 Sep 2017

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.

Higan cherry: Prunus subhirtella ‘Pendula-Rubra’
17 Feb 2018

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.

Oval Kumquat: Citrus margarita
11 Mar 2019

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

Golden marigold: Tagetes tenuifolia
16 Oct 2017

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

Bilberry cactus: Myrtillocactus geometrizans
01 Mar 2018

Billberry cactus has an impressive growth height of up to 4 meters, and yet it produces only very small, sweet tasting fruits.

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

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

Tree tumbo: Welwitschia mirabilis
02 Apr 2018

Welwitschia is not a real food plant, but in emergency situations (getting lost in the Namib desert) the core in the flower axis can be eaten raw or roasted.

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: 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.

Green Rice: Oryza sativa (unripe)
17 Oct 2017

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.

Crab apple ‘Butterball’: Malus ‘Butterball’
20 Feb 2018

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.

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.

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.

Chinese quince: Pseudocydonia sinensis
22 Nov 2021

In their East Asian origin, the fruits are chopped up and drunk as fruit tea, or they are made into canned goods.

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.

Lemon Verbena: Aloysia citrodora
23 Jun 2017

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

Beechnuts of fern-leaf beech: Fagus sylvatica forma Asplenifolia
19 Nov 2019

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.

Japanese plum-yew: Cephalotaxus harringtonia
28 Aug 2017

The extraordinary taste reminds of the resin from conifers compensates for the low yield.

Hummingbird fuchsia: Fuchsia magellanica
08 Feb 2021

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

Kohlrabi: Brassica oleracea var. gongylodes
30 Oct 2020

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

Paper mulberry: Broussonetia papyrifera
07 Sep 2017

The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.

Manuka: Leptospermum scoparium
29 Nov 2019

The lanceolate, small leaves with the silver hairs can be prepared as tea, which is said to be more delicious than the classic tea.

Variegated lemon: Citrus × limon ‚Foliis Variegatis‘
07 Jun 2017

For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.

Cleopatra mandarin: Citrus reshni
07 Jun 2017

The abundant juice of unripe fruit is used for the production of lemonades or fruit juices.

Furrowed Lemon: Citrus × limon ‘Canaliculata’
14 Apr 2018

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.

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.

Striped bitter orange: Citrus × aurantium ‘Fasciata’ (unripe)
07 Jun 2017

Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.

Florentine citron: Citrus limonimedica ‘Florentina’
08 Sep 2017

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

Lipo lemon: Citrus limon x Citrus paradisi ‚Lipo‘
07 Jun 2017

Peel and juice can be used like lemon, the firm flesh resembles the grapefruit, but somewhat more acid.

Eastern Black Walnut: Juglans nigra
14 Jul 2017

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

King of the Pippins (apple cultivar): Malus domestica ‘King of the Pippins’
24 Jan 2021

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.

Aloe vera
25 Jun 2017

Aloe vera has been used for some time past in green smoothies, shakes, cocktails, ice cream, desserts and for some other purposes, although the plant is said to be poisonous.

Cane Apple: Arbutus unedo
06 Aug 2020

The berry tastes sweet, hardly sour and has no characteristic aroma.

Yeddo hawthorn: Rhaphiolepis umbellata
26 Feb 2018

In times of need, the seeds were used to produce a flour substitute.

Citron: Citrus medica ‘Maxima’
19 Mar 2018

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

Guaraná: Paullinia cupana
26 Feb 2018

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.

Childing orange: Citrus × aurantium ‘Foetifera’
28 Sep 2017

The fruits of the childing orange are “pregnant” with another fruit: in the interior grows a smaller fruit, along with a peel.

Common medlar: Mespilus germanica
26 Oct 2017

The unique taste compensates for the painstaking production of jelly and compote.

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

Chinese persimmon: Diospyros kaki var. sylvestris
11 Jul 2017

The flesh of this persimmon reminded me of a dried date: it was brown and soft, tasted sweet, perhaps caramel-like, but unfortunately also “not quite fresh”.

Coral tooth fungus: Hericium coralloides
27 Jun 2017

Like many other mushrooms too, the coral tooth fungus is best fried and subtle seasoned with salt and pepper.

Sinofranchetia chinensis
13 Jun 2017

The edible fruits of Sinofranchetia are very similar to grapes, but less sweet and with a little leathery skin.

Barilla plant: Salsola soda
19 Mar 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.

Finger lime: Citrus australasica
26 Oct 2017

The beads refine or decorate sparkling wine, desserts, sushi or wherever a sour, fresh citrus flavour is welcome.

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

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

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.

Indian sandbur: Cenchrus biflorus
19 Mar 2018

The grains are edible raw and cooked: crushed into porridge or ground into flour from which bread can finally be baked.

Conspicuous blackberry: Rubus conspicuus
28 Sep 2017

The “conspicuous” blackberry can be consumed directly from the bush as a soft fruit or processed into jam, jelly, liqueur, compote, sorbet and juice.

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.

Pheasant berry: Leycesteria formosa
28 Sep 2017

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.

Ligiri: Idesia polycarpa
07 Jun 2019

The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.

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.

White fringetree: Chionanthus virginicus
07 Jun 2019

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

Green Walnut: Juglans regia
04 Oct 2018

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.

Bog bilberry: Vaccinium uliginosum
11 Oct 2017

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

European bladdernut: Staphylea pinnata
11 Oct 2017

If the seeds are not used for jewelery, they can be eaten like nuts. They are supposed to taste like pistachios.

Five-leaf akebia: Akebia quinata
01 Mar 2021

The white, sweet-tasting pulp inside the pink five-leaf akebia fruits is best eaten while the fruit has not yet opened by itself.

Sweet marjoram: Origanum majorana
11 Oct 2017

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

Black locust-Flowers: Robinia pseudoacacia
04 Jun 2018

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

Wintersweet: Chimonanthus praecox
04 Jul 2019

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

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.

Longkong: Lansium parasiticum ‘Longkong’
19 Nov 2018

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.

Greater burdock: Arctium lappa
04 Apr 2019

The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.

24 Jun 2017

Just like fruits, such arilli can be very fleshy and taste sweet.

Date-plum: Diospyros lotus
13 Oct 2017

Date plums can be eaten raw after frost destroyed their adstringency, but they are most eaten dried.

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.

Striped Eggplant: Solanum melongena var. esculentum ‘Rotonda bianca sfumata di rosa’
13 Oct 2017

The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.

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!

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.

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.

Date: Phoenix dactylifera
11 Jul 2017

The fresh, yellow fruits still taste astringent. Only in the brown, overripe fruits are the tannins degraded and the honey-sweet, caramel-like taste dominates.

Cabbage thistle: Cirsium oleraceum
11 Jul 2019

Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.

Common Daisy: Bellis perennis
12 May 2020

Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.

Ceasar’s mushroom: Amanita caesarea
03 Jun 2017

In Italy, it is best roasted and spiced with Epazote.

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.

Sweet chestnut: Castanea sativa
11 Jul 2017

The list of preparation options for eating chestnuts is long…

Common self-heal: Prunella vulgaris
11 Mar 2019

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

Jostaberry: Ribes × nidigrolaria
21 Nov 2021

The black, round berries with white little hairs are best eaten fresh as soft fruit, but they are of course also suitable for making jam, jelly, juice and liqueur.

Field mushroom: Agaricus campestris
15 Sep 2017

The field or meadow mushroom is spread around the world in temperate areas and likes to grow in fairy rings on meadows and fields.

Chervil: Anthriscus cerefolium
02 Oct 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.

Dead man’s fingers: Decaisnea fargesii
03 Jun 2017

The jelly-like fruit content, which surrounds the disc-shaped seeds, tastes sweet and is a small snack for anytime.

Sweet violet: Viola odorata
02 Apr 2018

Together with extracts of other flowers, violets form the basis of the violet liqueur “Parfait Amour”.

Dog Rose (Rosehip): Rosa canina
28 Oct 2020

Rosehips can be used to make fruit tea and Hagebuttenmark.

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

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

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.

Quince: Cydonia oblonga
07 Feb 2021

Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and “dulce de membrillo”.

Chinese artichoke: Stachys affinis
28 Aug 2017

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.

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.

Meadow sage: Salvia pratensis
11 Jul 2017

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

Chives: Allium schoenoprasum
30 Oct 2020

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

Carline Thistle: Carlina vulgaris
03 Jul 2020

The flower bases of the buds can be eaten like an artichoke, but those of the carline thistle are much smaller and hardly productive.

Maule’s quince: Chaenomeles japonica
26 Sep 2017

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.

Sogrhum: Sorghum bicolor
03 Dec 2020

Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.

Common bearberry: Arctostaphylos uva-ursi
07 Jun 2017

The red stone fruits can be processed well to juice, jam and syrup.

Red clover: Trifolium pratense
13 Jul 2020

All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.

Japanes Knotweed: Fallopia japonica
16 Jul 2018

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.

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.

Winter’s Blackberry: Rubus winteri
05 Dec 2017

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

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.

Nanking cherry: Prunus tomentosa
23 Jan 2021

The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.

Creeping cinquefoil: Potentilla reptans
08 May 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.

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.

Bath Asparagus: Ornithogalum pyrenaicum
26 Feb 2018

The flower sprouts of bath asparagus, which look like green corn ears, are edible and are prepared like green asparagus or eaten raw.

Canary arbutus: Arbutus canariensis
26 Oct 2017

The local people like the fruits directly from the shrub, but they can also be processed to confectionery and fruit schnapps.

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.

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