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The strawberries-like red fruits are edible, but taste dull and watery.
In its consistency and fat content, the safou can best be compared to the avocado, but there is a lemon or lime-like aroma with a fine acidity.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
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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
Selected motifs in limited editions My hand-signed, limited edition fine art prints and other murals are best viewed at my exhibitions, listed below. Studio sales and shipping are also available upon request. The current list of works with prices can
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.
Under the light green skin of these large, still immature fruits is a white, firm fruit flesh, whose sticky latex quickly turns yellow.
The pitaya is best eaten fresh and raw. I like to spoon out the white, sweet fruit pulp from the halved fruit.
If the rough leaves are rubbed, an intense, fresh lemon aroma spreads immediately.
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.
Copyright information (image and text) All pictures and texts on this website were created by Jennifer Markwirth (the photographer and author), unless otherwise mentioned, and are protected by copyright. Images and texts remain the sole and exclusive property of Jennifer
Prints I offer selected motives in my shop (“Gemüseladen“, German) as prints for sale. If you would like to purchase another motif as a print, please send me an e-mail. I will first check your desired picture to see if
Miracle berry has a unique effect on our sense of taste: it superimposes taste impressions in a way that everything is perceived as being sweet.
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