Search Results for Archäologie und Archäobotanik Afrikas, Goethe-Universität
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.
This wild form of african rice is used in times of food scarcity until today and is sometimes even sold as a crop at local markets.
Just like fruits, such arilli can be very fleshy and taste sweet.
All parts of the tree smell of garlic and are used locally as a spice. Leaves are cooked as vegetables.
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,
Like most wild forms, also those of rye are not particularly productive and are rarely or no longer cultivated today in contrast to the cultivated forms.
×Secalotricum is a fertile hybrid of male wheat (Triticum) and female rye (Secale). This grain is also described in its baking properties as a mixture of both.
Wild oat is edible and can be valuable in times of need as a famine food.
Although the seeds of the hairy love grass produced in panicles are only about 0,5-0.8 mm in size, they are used as cereals.
Pearl millet is processed into millet gruel or flour, which is usually eaten as flatbread. Beer can be brewed from this crop.
In contrast to many other cereals, oats do not need to be peeled, only dehulled. Oats are always a wholemeal product and therefore rich in vitamins, minerals and fibres.
Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.
The Eastern black walnut is used in the USA as in Europe the common walnut.
A striking characteristic of T. sinskajae is also the more compact and “round” shape of the awns.
The grains are edible raw and cooked: crushed into porridge or ground into flour from which bread can finally be baked.
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.
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.
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
The fruit is very thick-skinned and also resembles the size of a citron.
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