Search Results for Fabaceae

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,

Marrowfat pea Blauwschokker: Pisum sativum convar. speciosum ‘Blauwschokker’
02 Oct 2019

Blauwschokker peas are mainly used as dry peas, less often fresh, although they taste sweet as long as they are harvested young and tender and are eaten immediately.

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.

Black locust-Flowers: Robinia pseudoacacia
04 Jun 2018

The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.

24 Jun 2017

Just like fruits, such arilli can be very fleshy and taste sweet.

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.

Black locust leaves: Robinia pseudoacacia
13 Jun 2018

The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!

Spiny restharrow: Ononis spinosa
11 Jul 2017

The shoot tips and the young leaves can be used raw in salad and boiled like spinach.

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.

Dividia: Scorodophloeus zenkeri
11 Sep 2017

All parts of the tree smell of garlic and are used locally as a spice. Leaves are cooked as vegetables.

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