Search Results for 2020

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.

Oakleaf lettuce (red): Lactuca sativa var. crispa
27 Jan 2021

This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.

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.

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.

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.

Stuffing Cucumber: Cyclanthera pedata
01 Mar 2021

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

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.

Saffron: Crocus sativus
15 Apr 2020

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

Blackthorn: Prunus spinosa
21 Nov 2021

Blackthorn fruits are made into jam, jelly and compote.

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.

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.

Sinofranchetia chinensis
13 Jun 2017

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

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”.

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

Rhubarb: Rheum rhabarbarum
27 Nov 2020

The stems are hardly sweet and are therefore usually given sugar.

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.

Kohlrabi: Brassica oleracea var. gongylodes
30 Oct 2020

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

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.

Yellow trembler: Tremella mesenterica
13 Jul 2020

Golden yellow trembler has hardly any taste and is therefore considered an edible mushroom of little value, but it is often added to soups, especially in China.

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.

Kaiser Alexander Cucumber: Cucumis sativus ‘Kaiser Alexander’
24 Aug 2021

Kaiser Alexander cucumbers at maturity have a dark brown skin with netting. At this stage, the fruit should be peeled before eating.

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”.

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.

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