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This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.
Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.
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 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.
The up to 4 cm large galls on the cobs are edible young (before the black spores form) and are considered a delicacy in Mexico.
The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.
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 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 jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.
The ripe seeds of the okra or okro can be roasted and nibbled or used as a coffee substitute.
If the seeds are not used for jewelery, they can be eaten like nuts. They are supposed to taste like pistachios.
Wild oat is edible and can be valuable in times of need as a famine food.
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.
The rather large fruits are steamed, roasted, stewed and baked, they can be filled.
The list of preparation options for eating chestnuts is long…
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.
From the ripe seeds of the horseradish tree, which is also called ben oil tree, the sweet-tasting ben oil is obtained, which does not turn rancid.
The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.
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 berries are compact, the fruits are green when ripe and have a high sugar content.
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.
Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.
Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.
The berries of Cabernet Mitos not only have a deep blue, frosted skin, but their pulp is also rich in red pigments, which is not the case with most other grapes.
Pinot Gris is a variety of the common grape vine, which belongs to the white wines although the grape skin has a reddish to grey-violet colour.
Riesling wines are of high quality and easily assume the character of their growing region.
Scheurebe produces excellent dessert wines. But an early harvest leads to extremely unpleasant aromas, which are supposed to remind one of sweat or cat urine.
The texture and taste of the tubers are reminiscent of ripe coconuts.
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.