Search Results for Что почитать Что почитать Что почитать Что почитать Что почитать эпический site 鱗 batmanapollo.ru
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.
The flower bases of the buds can be eaten like an artichoke, but those of the carline thistle are much smaller and hardly productive.
This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.
Copyright information (image and text) All pictures and texts on this website were created by Jennifer Markwirth (the photographer and author), unless otherwise mentioned, and are protected by copyright. Images and texts remain the sole and exclusive property of Jennifer
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
Prints I offer selected motives in my shop (“Gemüseladen“, German) as prints for sale. If you would like to purchase another motif as a print, please send me an e-mail. I will first check your desired picture to see if
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. Upcoming and ongoing exhibitions 16. November - 8.
The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.
The leaves, which are used as kitchen herbs, smell and taste a bit like mint, parsley and tangerine.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.
Flowers and leaves give a good, fresh and decorative kitchen herb in salads, whose taste is not particularly reminiscent of the flowers odor.
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.
The milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.
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.
Common belgian endive (with the yellowish to light green leaves) is much better known and more frequently found on the vegetable shelf than this violet variety.