Search Results for 2019

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

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.

Yellow swiss chard: Beta vulgaris subsp. vulgaris Flavescens-Group
02 Oct 2019

The slightly salty tasting leaves and leaf stems can be eaten raw as salad or stewed, cooked as spinach or sautéed.

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.

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

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

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.

Red Chard: Beta vulgaris subsp. vulgaris Cicla-Group
03 Jul 2019

The slightly salty tasting leaves and stems can be eaten raw as salad or cooked, e.g. as spinach or sautéed.

Few-flowered leek: Allium paradoxum
27 Sep 2020

Few-flowered leek: Allium paradoxum The leek with the bell-shaped flowers Few-flowered leek can grow in a dense, lawn-like stand. It is edible like spring onions, although the "tuber" remains somewhat smaller and the whole plant has a more delicate growth.

Wintersweet: Chimonanthus praecox
04 Jul 2019

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

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.

Saffron: Crocus sativus
15 Apr 2020

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

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.

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.

Snake fruit: Salacca zalacca
12 Jul 2019

The paper-thin skin hides a very firm, crunchy, yellowish-white flesh, which tastes very good when ripe and has an aroma reminiscent of mango, lychee or (remotely) durian.

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.

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.

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.

Noni: Morinda citrifolia
12 Feb 2020

Although the noni not only smells bad but also tastes bitter, the ripe and unripe fruits and seeds are eaten.

Noni Leaf (Bai-yo): Morinda citrifolia
12 Feb 2020

Bai-yo or noni leaves are rich in vitamin A and like the fruits they are also offered as superfood in various forms.

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.

Glass Gem Corn: Zea mays ssp. mays convar. indurata ‘Glass Gem Corn’
13 Feb 2020

The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.

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.

African pear: Dacryodes edulis
28 Jun 2017

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.

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

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.

Sogrhum: Sorghum bicolor
03 Dec 2020

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

Natal plum: Carissa macrocarpa
23 Jan 2021

The fruits of the natal plum, which are red when ripe, have a creamy, soft consistency and taste sweet.

Cane Apple: Arbutus unedo
06 Aug 2020

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

Baby Boo Pumpkin: Cucurbita pepo var. pepo ‘Baby Boo’
09 Jan 2023

The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.

error: Please contact me if you are interested in using my pictures.