Search Results for East-Asia

Jujube: Ziziphus jujuba
30 Sep 2019

During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.

Ligiri: Idesia polycarpa
07 Jun 2019

The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.

Paper mulberry: Broussonetia papyrifera
07 Sep 2017

The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.

Japanes Knotweed: Fallopia japonica
16 Jul 2018

As long as they are very tender and have barely broke through the soil, the shoots can be prepared as bleached vegetables such as asparagus. Aboveground shoots can be eaten like rhubarb as long as they are not too woody.

Green Luobo Radish: Raphanus sativus subsp. niger ‘Green Luobo’
25 Mar 2020

Green Luobo can be eaten raw and when cut into thin slices is a decorative addition to a salad.

Chinese Water Chestnut: Eleocharis dulcis
28 Sep 2018

Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.

Pheasant berry: Leycesteria formosa
28 Sep 2017

As soon as the small fruits of pheasant berry are ripe and therefore dark brown and soft, they taste intensely like slightly burnt (bitter) caramel.

Fish mint: Houttuynia cordata
19 Nov 2018

The plant with the beautiful name “fish mint” has a quite unique, strong taste, which certainly not everyone likes.

Mock strawberry: Potentilla indica
13 Aug 2018

The strawberries-like red fruits are edible, but taste dull and watery.

Fool’s-water-cress: Helosciadium nodiflorum
10 Aug 2018

This wild vegetable, which tastes like a mixture of celery, carrot green and parsley, is particularly popular as an ingredient for green smoothies. The tender leaves also refine salads or stews and spinach.

Beach rose (Rosehip): Rosa rugosa
03 Jul 2019

Rosehips can be used to make fruit tea and Hagebuttenmark. Dried and ground, they even replace flour and can be mixed with it.

Cabbage thistle: Cirsium oleraceum
11 Jul 2019

Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.

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.

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.

Meyer lemon: Citrus × meyeri
27 Feb 2018

The smaller, thin-peeled fruits of Meyer lemon taste very intense and are not as sour as many other varieties. At the same time, they are very juicy.

Amanatsu: Citrus natsudaidai
28 Sep 2017

The name “Amanatsu” means “Sweet Summer”. The sun-yellow fruit is about the size of an orange. In Japan iIt is eaten fresh or processed into jam, juice, ice cream, liqueur and wine.

Buddha’s Hand: Citrus medica var. sarcodactylis
01 Jun 2017

The multiform Buddha’s hand is a special kind of citron.

Rowanberry: Sorbus aucuparia
11 Oct 2017

It is still a stubbornly held legend that the fruits of the rowanberry or mountain ash are poisonous. The small fruits are ideal for jam, mash, liqueur…

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.

Beale’s barberry: Mahonia bealei
24 Jul 2018

Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.

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.

Chestnut Rose (Rosehips): Rosa roxburghii
25 Jul 2018

From rose hips a fruit tea can be prepared as well as jam (“hagebuttenmark, buttenmost”) . Dried and ground, they even can be used as a flour substitute and can be mixed with flour.

Chinese mint shrub: Elsholtzia stauntonii
02 Nov 2017

The leaves taste like a mixture of caraway, mint and lemon.

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.

Date-plum: Diospyros lotus
13 Oct 2017

Date plums can be eaten raw after frost destroyed their adstringency, but they are most eaten dried.

Kiwi berry: Actinidia arguta
22 May 2019

The  small kiwi berries are in their anatomy miniature editions of the common kiwifruit (A. deliciosa) and also have the typical aroma of the large fruits.

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.

Striped Eggplant: Solanum melongena var. esculentum ‘Rotonda bianca sfumata di rosa’
13 Oct 2017

The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.

Striped bitter orange: Citrus × aurantium ‘Fasciata’ (ripe)
17 Feb 2018

The cross section shows that ripe fruits of this variety no longer contain fruit juice.

Higan cherry: Prunus subhirtella ‘Pendula-Rubra’
17 Feb 2018

Even if the fruits are not productive, they can be eaten fresh from the tree or processed into jam, compote and liqueur. The beautiful flowers can decorate dried tea mixtures.

Oval Kumquat: Citrus margarita
11 Mar 2019

Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.

Common self-heal: Prunella vulgaris
11 Mar 2019

The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.

Padi oats: Gnetum gnemon
01 Mar 2018

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.

Japanese plum-yew: Cephalotaxus harringtonia
28 Aug 2017

The extraordinary taste reminds of the resin from conifers compensates for the low yield.

Maule’s quince: Chaenomeles japonica
26 Sep 2017

The very firm, pleasant-smelling and astringent tasting fruits can be cooked and then juiced. For example, a jelly can be prepared from the juice.

Hayato Pumpkin: Cucurbita moschata ‘Hayato’
11 Sep 2017

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.

Korean dogwood: Cornus kousa
24 Jun 2017

Under the slightly leathery skin is a soft, mealy pulp with a flavour reminiscent of mango and pineapple.

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.

Yeddo hawthorn: Rhaphiolepis umbellata
26 Feb 2018

In times of need, the seeds were used to produce a flour substitute.

Wild strawberry: Fragaria vesca
21 Mar 2019

The fruits are sweet and have a very aromatic taste. They are best eaten raw.

Air potato: Dioscorea bulbifera
26 Jun 2017

The tubers of this Yam grow far above the ground in the leaf axils of the liana. Nevertheless, these can be quite large and heavy.

Bitter melon: Momordica charantia (ripe)
26 Sep 2017

The red tissue, which encloses the poisonous seeds, tastes very sweet.

Dead man’s fingers: Decaisnea fargesii
03 Jun 2017

The jelly-like fruit content, which surrounds the disc-shaped seeds, tastes sweet and is a small snack for anytime.

Kaffir lime leaf: Citrus hystix
11 Jul 2017

They are mostly cooked along with the other ingredients as a whole, so that they release their abundant aromatic oil, but the leaves are too leathery to be eaten.

Wild rye: Secale strictum ssp.
10 Aug 2018

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.

Leaves of the bitter melon: Momordica charantia
26 Sep 2017

Mainly, the bizarre fruits of the bitter melon are used, but the leaves are also edible…

Bitter melon: Momordica charantia (unripe)
26 Sep 2017

Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.

Curry Leaf: Bergera koenigii
08 Sep 2017

The leaves of the curry tree have a “heavy” aroma, which gives vegetable dishes more substance.

Sponge gourd: Luffa aegyptiaca
08 Mar 2018

If the sponge gourd, which is also called vietnamese luffa, is still immature, its net-like tissue is not yet lignified and therefore soft and edible.

Bengal quince: Aegle marmelos
08 May 2018

To open this fruit, I needed 2 large knives. A saw would have been better, but I didn’t have it at hand. When I spooned out the fruit, my spoon also broke.

Citron: Citrus medica ‘Maxima’
19 Mar 2018

This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.

Job’s tears: Coix lacryma-jobi
10 Aug 2018

Despite its numerous uses, which are also used for medical purposes, Job’s tears are not very popular compared to other cereals. The cultivation is even declining.

Breadfruit: Artocarpus altilis (unripe)
24 Jun 2017

Under the light green skin of these large, still immature fruits is a white, firm fruit flesh, whose sticky latex quickly turns yellow.

Calamondin: Citrus microcarpa
17 Jul 2017

The calamondin has a thin, sweet peel and sour pulp.

Hardy Begonia: Begonia grandis x Begonia evansiana
02 Jun 2017

Hardy Begonia: Begonia grandis x Begonia evansiana Kitchen herb and decoration The pink flowers of Hardy Begonia are a pretty decoration in salad or - sugared- on confectionery. They have a lemony flavour. The yellow stamens of the male flower

Chinese persimmon: Diospyros kaki var. sylvestris
11 Jul 2017

The flesh of this persimmon reminded me of a dried date: it was brown and soft, tasted sweet, perhaps caramel-like, but unfortunately also “not quite fresh”.

Hairy love grass: Eragrostis pilosa
01 Mar 2018

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.

The bizarre lemon: Citrus × lemon ‘Bizzarro’
03 Jun 2017

The fruits are juicy, which suggests a use for lemonade, marmelade and jelly.

Common buckwheat: Fagopyrum esculentum
11 Jul 2017

Common buckwheat: Fagopyrum esculentum More than just ``Poor man's food`` An important identifying characteristics of the common buckwheat that differentiats from the other buckwheat species is the red stem. Because gluten is absent, buckwheat can not be used alone for

Centennial Variegated Kumquat: Citrus japonica ‘Centennial Variegated’
03 Jun 2017

Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.

Sinofranchetia chinensis
13 Jun 2017

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

Listata Bitter Orange: Citrus × aurantium ‘Listata’
03 Jun 2017

Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil “Petitgrain” is won.

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.

Chinese artichoke: Stachys affinis
28 Aug 2017

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.

Sogrhum: Sorghum bicolor
03 Dec 2020

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

Striped bitter orange: Citrus × aurantium ‘Fasciata’ (unripe)
07 Jun 2017

Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.

Dog Rose (Rosehip): Rosa canina
28 Oct 2020

Rosehips can be used to make fruit tea and Hagebuttenmark.

Pomegranate: Punica granatum
16 Oct 2017

Pomegranate juice is obtained from these fruits, which is then processed into pomegranate wine and grenadine.

Crowfoot-grass: Dactyloctenium aegyptium
01 Mar 2018

The numerous, tiny seeds are collected wildly in times of food scarcity, slightly roasted and ground into a flour from which a thin meal soup or porridge can be prepared.

Common Grape Vine (Pinot blanc): Vitis vinifera subsp. vinifera
17 Feb 2020

The berries are compact, the fruits are green when ripe and have a high sugar content.

Common Grape Vine (Schonburger): Vitis vinifera subsp. vinifera
25 Feb 2020

Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.

Common Grape Vine (Cabernet Mitos): Vitis vinifera subsp. vinifera
25 Feb 2020

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.

Common Grape Vine (Pinot Gris): Vitis vinifera subsp. vinifera
27 Feb 2020

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.

Common Grape Vine (Riesling): Vitis vinifera subsp. vinifera
27 Feb 2020

Riesling wines are of high quality and easily assume the character of their growing region.

Common Grape Vine (Scheurebe): Vitis vinifera subsp. vinifera
27 Feb 2020

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.

Brown gram: Vigna mungo (seeds)
28 Sep 2017

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,

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.

Urad bean: Vigna mungo (unripe pulses)
11 Oct 2017

In addition to the small, dark black grams, the immature, green pods are also edible as fruit vegetables.

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.

White-fleshed Dragon Fruit: Hylocereus undatus
26 Jun 2017

The pitaya is best eaten fresh and raw. I like to spoon out the white, sweet fruit pulp from the halved fruit.

Saffron: Crocus sativus
15 Apr 2020

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

Jumbay (unripe fruits): Leucaena leucocephala
22 May 2019

The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.

Blackthorn: Prunus spinosa
21 Nov 2021

Blackthorn fruits are made into jam, jelly and compote.

Palmyra palm: Borassus flabellifer
27 Jun 2017

I have only tried the approximately walnut-sized kernels, of which there are usually 3 to 4 in a fruit. They contain a lot of water and have a subtle, coconut-like, sweet taste.

Fingerroot: Boesenbergia rotunda
20 Feb 2018

Krachai is closely related to ginger and shares many of its properties as a spice, so that it can be used wherever ginger is needed.

Pandan leaf: Pandanus amaryllifolius
22 Feb 2018

The aroma of fresh pandan leaves reminds of vanilla, it is of a heavy sweetness and very intense.

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.

Tindola: Coccinia grandis
13 Jun 2017

When the fruit ripenes, it turns red, unfortunately it becomes also very mushy. The tindola, as the fruit of the ivy gourd plant is called, is eaten as a fruit-vegetable. Ripe fruits can be candied. In tropical Asia the young shoots are also eaten.

Variegated lemon: Citrus × limon ‚Foliis Variegatis‘
07 Jun 2017

For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.

Cleopatra mandarin: Citrus reshni
07 Jun 2017

The abundant juice of unripe fruit is used for the production of lemonades or fruit juices.

Etrog Citron: Citrus medica ‘Etrog’
08 Sep 2017

The huge citrons have little fruit pulp and a thick peel (the white albedo), which is usually candied and added to bakery for seasoning.

Red clover: Trifolium pratense
13 Jul 2020

All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.

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.

Chasteberry: Vitex agnus-castus
10 Aug 2018

Fruits and leaves of “Monk’s pepper” work as spices. Especially the hot tasting fruits can be used as a pepper substitute.

Common dogwood: Cornus sanguinea
28 Sep 2017

The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.

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

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

Virginia Raspberry: Rubus odoratus
28 Sep 2018

The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.

Bergamot orange: Citrus bergamia
31 May 2017

The highest importance has the aromatic oil, of course, in the perfume production, but also tea (Earl Gray and Lady Gray), confectionery and Lokum are flavored with bergamot oil.

Common silverweed: Argentina anserina
20 Jul 2018

In Tibet, the roots are supposed to be eaten comparatively frequently as a nourishing root vegetable. They can be processed fresh or dried for later use. The leaves can be chopped (because they are very fibrous) and added as wild herbs in salads or steamed in oil.

White fringetree: Chionanthus virginicus
07 Jun 2019

The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.

Star-Ruby-Grapefruit: Citrus × paradisi ‚Star Ruby‘
26 Oct 2017

This red-fleshy variety with the reddish peel is very delicious!

Green Walnut: Juglans regia
04 Oct 2018

The green walnut is the unripe walnut fruit (J. regia) harvested before St John’s Day on 24 June which is processed into a delicacy.

Ocro seeds: Abelmoschus esculentus
01 Mar 2021

The ripe seeds of the okra or okro can be roasted and nibbled or used as a coffee substitute.

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.

Sour cherry: Prunus cerasus
27 Oct 2017

The variety morello cherry (subsp. acida) is well-known and often traded in glass jars, as compotes and jam, and it is an essential ingredient in the Black Forest gateau.

Sweet marjoram: Origanum majorana
11 Oct 2017

The whole herb is used with flowers and stems, both fresh and dried. It goes very well with potato dishes and legumes.

Damask rose: Rosa x damascena ‘Rose de Resht’
12 Oct 2017

Strong fragrant rose varieties have long been cultivated for the production of rose oil, which is not only used in perfumes, but also in some liqueurs and sugar confectionery.

Common wild oat: Avena fatua
02 Nov 2017

Wild oat is edible and can be valuable in times of need as a famine food.

Black chokeberry: Aronia melanocarpa
17 Feb 2018

The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.

Wild Garlic: Allium ursinum
02 Jun 2017

Wild garlic can be collected in the spring from March to the end of April in many places in the forest. There it grows as a dense, dark green carpet.

Date: Phoenix dactylifera
11 Jul 2017

The fresh, yellow fruits still taste astringent. Only in the brown, overripe fruits are the tannins degraded and the honey-sweet, caramel-like taste dominates.

Sweet chestnut: Castanea sativa
11 Jul 2017

The list of preparation options for eating chestnuts is long…

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.

True laurel: Laurus nobilis
20 Feb 2018

Many plants with aromatic leaves are called “laurel” or “bay”, but none of them taste like true laurel.

Shaggy mane: Coprinus comatus
28 Jun 2017

The Shaggy mane is one of the few mushrooms for which no trip into the forest is necessary to collect them, because they are in our midst – even in big cities.

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”.

Kaffir lime: Citrus hystrix
11 Jul 2017

In contrast to other types of lime, kaffir limes contain little juice, which is why the use of the essential oils in the dish is the focus.

Red Velvet Okra: Abelmoschus esculentus ‘Red Velvet’
04 Nov 2019

The deep red colour of the Red Velvet Okras gets lost during cooking, the fruits turn as green as ordinary okra pods when heated.

Black-caraway: Nigella sativa
28 Aug 2017

The seeds of the Black-caraway are mostly roasted. They are slightly bitter and spicy, with an unobtrusive aroma of cumin and roasted sesame seeds.

Milk thistle: Silybum marianum
13 Aug 2018

The milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.

Milk thistle: Silybum marianum (Leaf)
13 Aug 2018

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 oat: Avena sativa
23 Feb 2018

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.

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.

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.

Hulless-threshing einkorn: Triticum sinskajae
12 Sep 2017

A striking characteristic of T. sinskajae is also the more compact and “round” shape of the awns.

Aloe vera
25 Jun 2017

Aloe vera has been used for some time past in green smoothies, shakes, cocktails, ice cream, desserts and for some other purposes, although the plant is said to be poisonous.

Creeping cinquefoil: Potentilla reptans
08 May 2018

Finely chopped, creeping cinquefoil is suitable as a seasoning herb in salads or dried in herbal salt. In summer the fresh flowers can be used as edible decoration.

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.

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