Search Results for Wild gesammelt
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.
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.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.
The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!
Wild oat is edible and can be valuable in times of need as a famine food.
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.
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.
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.
If the myrobalan plum is not eaten raw, it can be processed into compote and jam.
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.
Rosehips can be used to make fruit tea and Hagebuttenmark.
Ground elder or goutweed is a widespread herb plant that can be found almost all year round and can be used as a wild vegetable not only in times of need.
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.
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.
The colourful fruits of Amur peppervine taste predominantly sweet. They have no intense taste and no acidity.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.
The jelly-like fruit content, which surrounds the disc-shaped seeds, tastes sweet and is a small snack for anytime.
The strawberries-like red fruits are edible, but taste dull and watery.
The red stone fruits can be processed well to juice, jam and syrup.
Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.
The local people like the fruits directly from the shrub, but they can also be processed to confectionery and fruit schnapps.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
The unique taste compensates for the painstaking production of jelly and compote.
The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.
Green Luobo can be eaten raw and when cut into thin slices is a decorative addition to a salad.
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.
The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.
The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.
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…
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.
Bog bilberries can be freshly taken from the shrub or processed into jam, compote, liqueur and wine.
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
If the seeds are not used for jewelery, they can be eaten like nuts. They are supposed to taste like pistachios.
Rosehips can be used to make fruit tea and Hagebuttenmark. Dried and ground, they even replace flour and can be mixed with it.
The white, sweet-tasting pulp inside the pink five-leaf akebia fruits is best eaten while the fruit has not yet opened by itself.
Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.
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.
Many do not know that the fruits of prickly heath, which are usually white, can also be eaten.
Redcurrants are processed to red fruit soups and summer pudding, juice and ice cream. And many more…
The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.
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
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”.
They taste is almost the same as blackberries, but a bit more sour than these. The fruits can be picked straight from the shrub, or can be processed to jam and dewberry liqueurs.
Blackthorn fruits are made into jam, jelly and compote.
Larch liqueur or larch spirit can be produced from the pink, female flowers of the European larch.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
Together with extracts of other flowers, violets form the basis of the violet liqueur “Parfait Amour”.
The edible fruits of Sinofranchetia are very similar to grapes, but less sweet and with a little leathery skin.
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.
Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil “Petitgrain” is won.
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
The round fruits of the Turkmen pear look more like small apples, but the flesh contains the stone cells typical for pears
In their East Asian origin, the fruits are chopped up and drunk as fruit tea, or they are made into canned goods.
Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.
The leaves of the meadow sage are used like the common sage, but they are milder.
The red tissue, which encloses the poisonous seeds, tastes very sweet.
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.
The extraordinary taste reminds of the resin from conifers compensates for the low yield.
The flower bases of the buds can be eaten like an artichoke, but those of the carline thistle are much smaller and hardly productive.
The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.
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.
All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.
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.
Winter’s Blackberry: Rubus winteri Not a winter crop Winter's blackberry, often called "winter blackberry", probably has nothing to do with the cold season. The "i" at the end of a botanical name usually refers to a surname and I suspect
This berry of Harrisia pomanensis is not only visually reminiscent of pitayas, but also in taste and consistency.
Under the slightly leathery skin is a soft, mealy pulp with a flavour reminiscent of mango and pineapple.
A striking characteristic of T. sinskajae is also the more compact and “round” shape of the awns.
The berry tastes sweet, hardly sour and has no characteristic aroma.
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.
The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.