Search Results for Mediterraneum

Barilla plant: Salsola soda
19 Mar 2018

Only the green, knitting needle-like leaves are used. These can be eaten raw or blanched and fried. The leaves remain crisp and taste slightly salty and very aromatic.

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.

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.

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.

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.

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.

Common medlar: Mespilus germanica
26 Oct 2017

The unique taste compensates for the painstaking production of jelly and compote.

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.

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.

Leafy goosefoot: Blitum virgatum ‘Strawberry-Sticks’
25 Jun 2017

Dispite the striking strawberry-like fruits, the strawberry goosefoot is a leafy vegetable.

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.

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.

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.

Furrowed bitter orange: Citrus × aurantium ‘Canaliculata’
04 Jun 2018

This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.

Common wild oat: Avena fatua
02 Nov 2017

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

Pear lemon: Citrus × lumia ‘Pyriformis’
02 Nov 2017

The Pear lemon is a Lumia cultivar and therefore a hybrid of Pomelo, Lemon and Citron.

Saffron: Crocus sativus
15 Apr 2020

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

Adam’s Apple: Citrus lumia ´Pomum d’Adamum’
17 Jul 2017

The fruit is very thick-skinned and also resembles the size of a citron.

Perettone citron: Citrus limonimedica ‘Perettone’
17 Jul 2017

The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.

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.

Blackthorn: Prunus spinosa
21 Nov 2021

Blackthorn fruits are made into jam, jelly and compote.

Celery root: Apium graveolens var. rapaceum
11 Jul 2017

he tuber cellar is a classic, spicy ingredient in stews and soups with a characteristic aroma.

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.

Ceasar’s mushroom: Amanita caesarea
03 Jun 2017

In Italy, it is best roasted and spiced with Epazote.

Love-in-a-mist: Nigella damascena
17 Feb 2018

The small black seeds in the capules can be used as spices, they taste like a mixture of nutmeg and woodruff.

Sweet chestnut: Castanea sativa
11 Jul 2017

The list of preparation options for eating chestnuts is long…

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.

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.

Pomegranate: Punica granatum
16 Oct 2017

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

Red lemon: Citrus limonimedica ‘Pigmentata’
20 Feb 2018

The fruits will probably only turn beautiful red when exposed to sufficient cold, otherwise they can remain yellow and look like ordinary lemons.

Green Santolina: Santolina virens
01 Mar 2018

Green santolina is at home in Mediterranean cuisine. It can be used fresh in salads or marinades for seasoning and develops a slightly resinous aroma.

Cornelian cherry: Cornus mas
10 Apr 2018

Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.

Meadow sage: Salvia pratensis
11 Jul 2017

The leaves of the meadow sage are used like the common sage, but they are milder.

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.

Kohlrabi: Brassica oleracea var. gongylodes
30 Oct 2020

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

Florentine citron: Citrus limonimedica ‘Florentina’
08 Sep 2017

The fruits of the Florentine citron are hanging on the branches like an upside down pear.

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.

Yellow nutsedge: Cyperus esculentus
08 Mar 2018

The texture and taste of the tubers are reminiscent of ripe coconuts.

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”.

Stone pine: Pinus pinea (Pine nuts)
08 May 2018

Pine nuts are usually roasted briefly in a pan and added as a seasoning ingredient to rice dishes, pesto and stewed leafy vegetables. They are also used to make sweets.

Cane Apple: Arbutus unedo
06 Aug 2020

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

Oregano: Origanum vulgare
21 Mar 2019

The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.

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