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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.
The purple or reddish, brittle cocoa beans are first fermented with the help of the sweet pulp for about 10 days, which reduces the bitter substances and slowly develops the typical cocoa aroma.
The Baby Boo pumpkin is hardly bigger than an apple. The firm skin is white, the firm flesh rather cream-coloured to pale orange.
In their East Asian origin, the fruits are chopped up and drunk as fruit tea, or they are made into canned goods.
The black, round berries with white little hairs are best eaten fresh as soft fruit, but they are of course also suitable for making jam, jelly, juice and liqueur.
The carambola or star fruit is often used for decoration at buffets or in cocktails.
Blackthorn fruits are made into jam, jelly and compote.
Kaiser Alexander cucumbers at maturity have a dark brown skin with netting. At this stage, the fruit should be peeled before eating.
Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.
Oaxacan Green dent corn is an old, green maize variety with very large cobs that was cultivated by the Zapotec Indians of Mexico in the province of Oaxaca.
Almost all parts of the beautiful and fast-climbing stuffing cucumber are edible
The white, sweet-tasting pulp inside the pink five-leaf akebia fruits is best eaten while the fruit has not yet opened by itself.
The finely chopped leaves of borage even taste good in fruit salad or can be made into a kind of spinach.
The ripe seeds of the okra or okro can be roasted and nibbled or used as a coffee substitute.
The fruits of the scarlet fuchsia are edible, taste sweet and a little pungent.
The ‘Anhalter’ apple variety is classified as a cider apple. It has a high tannin content and is therefore particularly suitable for the production of cider and apple juice.
Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and “dulce de membrillo”.
Parsley is used as a fresh, aromatic kitchen herb, added to savory cold dishes or stews and sauces just before the end of cooking.
The colourful fruits of Amur peppervine taste predominantly sweet. They have no intense taste and no acidity.
Many do not know that the fruits of prickly heath, which are usually white, can also be eaten.
This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.
The King of the Pippins is low in acidity and tastes sweet, and for a long time this cultivar was considered one of the best apples in the world.
The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.
The fruits of the natal plum, which are red when ripe, have a creamy, soft consistency and taste sweet.
Sorghum is a staple food in parts of Africa (especially West and East Africa) and India.
The stems are hardly sweet and are therefore usually given sugar.
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.
The Green Nightshade or Poro Poro is called ” man-eater tomato” in German.
The kohlrabi stem can be eaten raw and cooked, for example diced and steamed or boiled.
Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.
A typical attribute of the bright golden yellow tomato variety ‘Indian Moon’ is the fine blush of the very ripe fruits up to red “cheeks”.
Rosehips can be used to make fruit tea and Hagebuttenmark.
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.
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 berry tastes sweet, hardly sour and has no characteristic aroma.
Rosemary is an important kitchen herb and spice. It is a component of the herb mixture “Herbs de Provence”.
Golden yellow trembler has hardly any taste and is therefore considered an edible mushroom of little value, but it is often added to soups, especially in China.
All parts of meadow clover are edible, and a flour made from the ground leaves tastes of vanilla.
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 purple calabash tastes sweet and very aromatic, as one would otherwise expect from the much smaller cocktail tomatoes.
The round fruits of the Turkmen pear look more like small apples, but the flesh contains the stone cells typical for pears
Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.
The eponymous violet colour of the starchy storage tissue is striking, although it can also be white.
The fruit ripens throughout the summer and into the autumn. It has a firm flesh and is mainly processed into tomato paste and canned food.
As with blood oranges and the red lemon, there are also red pigmented variants of mandarins and clementines.
Saffron, the “red gold”, is a spice extracted from the flowers of the saffron crocus.
Green Luobo can be eaten raw and when cut into thin slices is a decorative addition to a salad.
Zwetschgen are eaten fresh, processed into zwetschgendatschi tart, schmootsch and as dried fruits.
If the myrobalan plum is not eaten raw, it can be processed into compote and jam.
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.
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.
Riesling wines are of high quality and easily assume the character of their growing region.
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.
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.
Despite its bright red berries, Schonburger belongs to the white wines, its quality is compared with Traminer.
The berries are compact, the fruits are green when ripe and have a high sugar content.
The dried grains can be popped or ground into flour, but flour and popcorn are then no longer so colourful.
The fruits of the horned bitter orange bear one or more conspicuous bulges that can look like horns.
Bai-yo or noni leaves are rich in vitamin A and like the fruits they are also offered as superfood in various forms.
Although the noni not only smells bad but also tastes bitter, the ripe and unripe fruits and seeds are eaten.
Guaiac resin smells warm and sweet and reminds of chocolate and vanilla, but tastes unpleasantly pungent when pure.
Cattley guava has spherical, red berries that can be eaten fresh or processed into juice, jam and sorbet.
The lanceolate, small leaves with the silver hairs can be prepared as tea, which is said to be more delicious than the classic tea.
Beech can be used in many ways: the fruits called ” beechnuts ” as nuts or oil fruit and coffee substitute, leaves as salad, wood as smoke aroma.
The cultivar ‘Santa Barbara’ is orange in colour and has a perfume-like aroma and a slightly soapy taste.
The deep red colour of the Red Velvet Okras gets lost during cooking, the fruits turn as green as ordinary okra pods when heated.
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.
The slightly salty tasting leaves and leaf stems can be eaten raw as salad or stewed, cooked as spinach or sautéed.
During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.
The soursop is very similar to the cherimoya which is related to it, but it is even more sensitive to pressure and therefore rarely found on the market.
The paper-thin skin hides a very firm, crunchy, yellowish-white flesh, which tastes very good when ripe and has an aroma reminiscent of mango, lychee or (remotely) durian.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
Despite its higher juice content, Chinese citron can be used in the kitchen like other varieties of citron, such as succade or jam.
After thorough cooking and rinsing, the flowers are also edible and are served with oil and salt.
Rosehips can be used to make fruit tea and Hagebuttenmark. Dried and ground, they even replace flour and can be mixed with it.
The slightly salty tasting leaves and stems can be eaten raw as salad or cooked, e.g. as spinach or sautéed.
The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.
The Ligiri, native to East Asia, carries clusters of small berries that taste bitter and tangy. They can be eaten raw or cooked.
The unripe legume of the Leadtree are particularly appreciated in Southeast Asian cuisine, although the plant originally comes from Central America.
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.
The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.
The up to 4 cm large galls on the cobs are edible young (before the black spores form) and are considered a delicacy in Mexico.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
This dark popcorn bears comparatively many small cobs with small, round grains. These are almost black, with a blue-green shimmer.
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.
The plant with the beautiful name “fish mint” has a quite unique, strong taste, which certainly not everyone likes.
The fruits grow in compact bundles and have a leathery, pale brown skin. The flesh is mainly eaten raw, but can also be processed into compote and canned foods.
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.
The jelly palm has delicious orange fruits with a seed that looks and tastes like a mini coconut.
Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.
Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.
The fruits are small, not particularly juicy and decompose easily, which is why they have not become established as a fruit plant.
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 milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.
The strawberries-like red fruits are edible, but taste dull and watery.
Like their red relatives, white currants are popular garden plants, but their fruits are sweeter.
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.
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.
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.
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.
Fruits and leaves of “Monk’s pepper” work as spices. Especially the hot tasting fruits can be used as a pepper substitute.
The entire plant of the ‘Elberta Girl’ tomato cultivar is covered with a fine, silvery fluff. The leaves are somewhat curly, the fruits are flamed. They are not very sweet, the flesh is of a rather mealy-soft consistency.
The deep purple, black-looking flowers, however, taste very sweet due to the rich nectar they contain, so that they can be nibbled or used well in tea and on desserts.
×Secalotricum is a fertile hybrid of male wheat (Triticum) and female rye (Secale). This grain is also described in its baking properties as a mixture of both.
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.
Ripe fruits of Beale’s barberry are edible raw or cooked and a jam can be prepared. Dried berries give muesli a fruity note.
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.
Unlike the grey-violet, roundish passion fruit (P. edulis f. edulis), this fruit of sweet granadilla is rarely used for the production of juices, but mainly as freshly eaten dessert fruit.
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.
From the ripe seeds of the horseradish tree, which is also called ben oil tree, the sweet-tasting ben oil is obtained, which does not turn rancid.
The rather large fruits are steamed, roasted, stewed and baked, they can be filled.
The leaves of the black locust contain toxins, which is why they should only be eaten properly cooked!
The fresh flowers are often used in different countries as aromatic inflorescence vegetables or for jam.
This strange bitter orange variety stands out for its furrowed skin, but is consumable like most other bitter orange varieties.
Java apples are usually eaten raw as dessert fruit, but sometimes they also find their way into spicy dishes.
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.
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.
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.
This berry of Harrisia pomanensis is not only visually reminiscent of pitayas, but also in taste and consistency.
The value of the furrowed lemon does not lie in their yield, they are more regarded as ornamental fruits. Nevertheless, this variety is edible like common lemons: as lemonade, jam and much more.
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
The long, immature capsule fruits of the horseradish tree are called “drumsticks” where they are used as fruit vegetables.
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.
Together with extracts of other flowers, violets form the basis of the violet liqueur “Parfait Amour”.
The grains are edible raw and cooked: crushed into porridge or ground into flour from which bread can finally be baked.
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.
This huge citrons have little pulp and a thick peel (the white albedo), which is usually candied and added as “succade” to pastry.
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.
The texture and taste of the tubers are reminiscent of ripe coconuts.
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.
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.
Billberry cactus has an impressive growth height of up to 4 meters, and yet it produces only very small, sweet tasting fruits.
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.
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.
In addition to pepper mixtures, pink pepper berries are sometimes found in chocolate, which gives them a slight pungency and a peppery aroma.
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.
The large, delicate leaves of the Mexican pepper tree have a complex aroma that is reminiscent of the berries of black pepper.
Dried seeds are ground into a brown paste, mixed with cassava flour to form “Pasta Guarana” and sweetened as a stimulating drink, similar to coffee or cacao.
The flower sprouts of bath asparagus, which look like green corn ears, are edible and are prepared like green asparagus or eaten raw.
In times of need, the seeds were used to produce a flour substitute.
Common belgian endive (with the yellowish to light green leaves) is much better known and more frequently found on the vegetable shelf than this violet variety.
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.
The aroma of fresh pandan leaves reminds of vanilla, it is of a heavy sweetness and very intense.
This crab apple can be used in a similar way to most mealy and low acid apples, but above all it can be eaten fresh from the tree.
Indigo rose tomato belongs to the rather small-fruited varieties and can be eaten directly from the shrub.
The fruits will probably only turn beautiful red when exposed to sufficient cold, otherwise they can remain yellow and look like ordinary lemons.
Many plants with aromatic leaves are called “laurel” or “bay”, but none of them taste like true laurel.
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.
The small black seeds in the capules can be used as spices, they taste like a mixture of nutmeg and woodruff.
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.
The cross section shows that ripe fruits of this variety no longer contain fruit juice.
The black chokeberry contains many vitamins and other important substances in such large quantities that it has also medical significance.
The black skin is tough and tastes astringent, but the white, firm flesh inside is sweet and reminds of a grape or gooseberry in taste.
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
The Pear lemon is a Lumia cultivar and therefore a hybrid of Pomelo, Lemon and Citron.
Wild oat is edible and can be valuable in times of need as a famine food.
The leaves taste like a mixture of caraway, mint and lemon.
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.
This red-fleshy variety with the reddish peel is very delicious!
The unique taste compensates for the painstaking production of jelly and compote.
The beads refine or decorate sparkling wine, desserts, sushi or wherever a sour, fresh citrus flavour is welcome.
Contrary to the green colour, the Green Zebra tastes, like many other types of tomatoes, pleasantly sweet.
The local people like the fruits directly from the shrub, but they can also be processed to confectionery and fruit schnapps.
A mash can be prepared from green rice and it is used as a coating for frying. With sugar, green rice can be cooked to brittle.
Pearl millet is processed into millet gruel or flour, which is usually eaten as flatbread. Beer can be brewed from this crop.
Pomegranate juice is obtained from these fruits, which is then processed into pomegranate wine and grenadine.
Flowers and leaves give a good, fresh and decorative kitchen herb in salads, whose taste is not particularly reminiscent of the flowers odor.
The variety ‘Rotonda bianca sfumata di rosa’ is found in the trade quite rare, typical in our (European) view are the black varieties.
Date plums can be eaten raw after frost destroyed their adstringency, but they are most eaten dried.
Redcurrants are processed to red fruit soups and summer pudding, juice and ice cream. And many more…
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.
The whole herb is used with flowers and stems, both fresh and dried. It goes very well with potato dishes and legumes.
If the seeds are not used for jewelery, they can be eaten like nuts. They are supposed to taste like pistachios.
Bog bilberries can be freshly taken from the shrub or processed into jam, compote, liqueur and wine.
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…
In addition to the small, dark black grams, the immature, green pods are also edible as fruit vegetables.
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 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.
The “conspicuous” blackberry can be consumed directly from the bush as a soft fruit or processed into jam, jelly, liqueur, compote, sorbet and juice.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
The horned cucumber or african horned melon is indeed related to cucumbers and melons. The green jelly inside tastes like a mixture of both, it is a bit sweet and has little acidity.
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,
The fruits of the childing orange are “pregnant” with another fruit: in the interior grows a smaller fruit, along with a peel.
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.
The red tissue, which encloses the poisonous seeds, tastes very sweet.
Boiled, fried or filled and baked, the immature fruits are very appreciated because of their bitterness.
Mainly, the bizarre fruits of the bitter melon are used, but the leaves are also edible…
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.
The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.
Beef tomatoes are mainly used for cooking, they can be filled and baked or used in stews and sauces. Tomatoes are even suitable for jams – alone or mixed with other fruits.
The field or meadow mushroom is spread around the world in temperate areas and likes to grow in fairy rings on meadows and fields.
The approximately 1 cm small fruits of the Hong Kong kumquat are the smallest citrus fruits in the world. In principle, they are edible, but they have little to offer because there is almost no flesh.
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.
The leaves, which are used as kitchen herbs, smell and taste a bit like mint, parsley and tangerine.
The fibrous tissue surrounding the seeds can be eaten raw, roasted or cooked at full maturity. It’s said it tastes like coconut.
A striking characteristic of T. sinskajae is also the more compact and “round” shape of the awns.
All parts of the tree smell of garlic and are used locally as a spice. Leaves are cooked as vegetables.
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.
The leaves of the curry tree have a “heavy” aroma, which gives vegetable dishes more substance.
The fruits of the Florentine citron are hanging on the branches like an upside down pear.
The huge citrons have little fruit pulp and a thick peel (the white albedo), which is usually candied and added to bakery for seasoning.
In their original habitat, the immature fruits are eaten pickled or steamed.
The mature, fleshy single fruits of the infructescence is sweet and can be eaten directly or processed into jam.
The extraordinary taste reminds of the resin from conifers compensates for the low yield.
The tiny, lenticular amarant-seeds are extremely nutritious and contain a lot of protein. They can be processed into mash and various bakery products.
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.
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.
The perettone citron is certainly one of the ornamental varieties among the citrus plants, but the fruits should be candied or made into jam.
The fruit is very thick-skinned and also resembles the size of a citron.
The calamondin has a thin, sweet peel and sour pulp.
The Eastern black walnut is used in the USA as in Europe the common walnut.
The leaves of the meadow sage are used like the common sage, but they are milder.
The Tartary or India buckwheat can be used like the common buckwheat.
The approximately 3-4 cm long, round-oval berries of the mouse melon resemble tiny water melons with their light and dark green mesh pattern, but they taste intensive like cucumbers.
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.
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.
It is cut into small pieces for seasoning, especially for salsas.
The shoot tips and the young leaves can be used raw in salad and boiled like spinach.
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
Flower sprouts taste milder than many other types of cabbage and require only a short cooking time.
The list of preparation options for eating chestnuts is long…
Larch liqueur or larch spirit can be produced from the pink, female flowers of the European larch.
he tuber cellar is a classic, spicy ingredient in stews and soups with a characteristic aroma.
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.
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”.
The black-brown seeds can be used as pseudocereals similar to quinoa, for example boiled as a porridge and grounded to a flour as addition to baking flour.
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 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.
Like many other mushrooms too, the coral tooth fungus is best fried and subtle seasoned with salt and pepper.
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.
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.
This cultivation of hemp is useless as a drug crop, but as a food plant the more valuable.
The pitaya is best eaten fresh and raw. I like to spoon out the white, sweet fruit pulp from the halved fruit.
The intense pink color of this fruit, especially of the fruit flesh, is a challenge for the eye and for the camera sensor.
Dispite the striking strawberry-like fruits, the strawberry goosefoot is a leafy vegetable.
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.
Under the slightly leathery skin is a soft, mealy pulp with a flavour reminiscent of mango and pineapple.
Just like fruits, such arilli can be very fleshy and taste sweet.
Under the light green skin of these large, still immature fruits is a white, firm fruit flesh, whose sticky latex quickly turns yellow.
If the rough leaves are rubbed, an intense, fresh lemon aroma spreads immediately.
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.
The Magenta Lilly Pilly is usually eaten raw, but can also be processed to a jam
The plant is completely protected by sharp prickles, but this should not stop anyone from tasting the sweet berries that look like 2 cm large tomatoes.
The edible fruits of Sinofranchetia are very similar to grapes, but less sweet and with a little leathery skin.
Peel and juice can be used like lemon, the firm flesh resembles the grapefruit, but somewhat more acid.
Juice and fruit pulp can savoured fresh or processed to jelly and lemonade, if the bitterness is not unpleasant.
The red stone fruits can be processed well to juice, jam and syrup.
The abundant juice of unripe fruit is used for the production of lemonades or fruit juices.
For lemonade, jam, sorbet, in dressings and as a spicy, souring ingredient in spicy as sweet dishes.
The gooseberry grows in many gardens and can be picked fresh from the bush or eaten as light green jelly or compote.
Specially from the immature fruit (as well from the leaves) of the bitter orange the aromatic oil “Petitgrain” is won.
Kumquats are eaten as a whole. They are sweet and tangy and very aromatic.
The jelly-like fruit content, which surrounds the disc-shaped seeds, tastes sweet and is a small snack for anytime.
The fruits are juicy, which suggests a use for lemonade, marmelade and jelly.
Malabar spinach: Basella alba A rambling leave vegetable and thickener As the name suggests, the malabar spinach can be cooked like spinach. The leaves are used for this purpose. Since the cooked leaves assume a viscous consistency, they can be
In Italy, it is best roasted and spiced with Epazote.
The almost black seeds as well as the blood-red leaves are edible and dye red.
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.
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 multiform Buddha’s hand is a special kind of citron.
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.