The Thirst-Quencher Contrary to how it’s commonly used, cucumber is actually a berry. It is said to have its origins in Egypt and India where it’s still used today in a refreshing yoghurt dip called raita, which is often served alongside spicy dishes. It was already mentioned in the old testament and is one of … Continue reading Cucumber – Gurke
Month: July 2020
Celeriac – Knollensellerie
The Underestimated Root Admittedly not the most beautiful of all root vegetables but certainly one of the most versatile, celeriac is still only celebrated in a few countries and predominantly available pickled. The knobbly vegetable is related to carrot, fennel & parsnip and is the closest relative of celery. The vegetable originated in the Mediterranean … Continue reading Celeriac – Knollensellerie
Olive
The Oil Fruit Already in Greek mythology the olive played a central role in bringing to joy to people. Today the saying "to extend an olive branch" is considered a sign of peace and forgiveness. This quintessentially Mediterranean fruit can be eaten as a snack but is also highly valued for its oil. Die Ölfrucht … Continue reading Olive
Onion – Zwiebel
The Miracle Bulb Add this humble bulb to almost any savory dish and you are guaranteed a significant improvement and more depth of flavour. No wonder the onion is used as a starting point for so many dishes. There is, I think that's safe to say, no cuisine in the world that doesn't use onion … Continue reading Onion – Zwiebel
Porcini – Steinpilz
The King Of Mushrooms Technically their English name is Cep but especially in restaurants they are often referred to by their much more melodic sounding Italian name. The porcini mushroom is undoubtedly the king of mushrooms, not just because of its impressive size. It's notoriously hard to cultivate which is why it's exclusively available from … Continue reading Porcini – Steinpilz
Courgette – Zucchini
The Allrounder Courgette, also known as zucchini, is a relative of the pumpkin and belongs to the squash family. It's a typical summer vegetable that plays a big role in the Mediterranean cuisine but is also eaten in lots of other places. Courgette plays a central role in the French Ratatouille and loves to mix … Continue reading Courgette – Zucchini
Avocado
The Alligator Pear Before everyone around the world was starting to have avocado on toast, the fruit was synonymous with Guacamole and its origin Mexico. While Mexico is still the main producer of the buttery fruit (yes, you heard correctly avocado is botanically a fruit). Especially in Southeast Asia it is also used for sweet … Continue reading Avocado
Okra
Lady Fingers This vegetable is believed to have originated in Ethiopia and is also known as lady fingers. Botanically okra is related to hibiscus and cotton. If you are curious about the taste though, green beens probably come closest. The vegetable is enjoyed in many places across the world, including India, the Middle East and … Continue reading Okra
Fennel – Fenchel
Tummy-pleaser Fennel - people either love it or hate it. With its distinctive fresh anise flavour it adds an interesting note to every dish. The vegetable is immensely popular in Italy which is why one of its most widely known varieties is named after Florence. Bauchschmeichler Fenchel - entweder man liebt ihn oder hasst ihn. … Continue reading Fennel – Fenchel
Artichoke – Artischocke
The Beauty Queen Quite possibly the most beautiful edible flower out there, the artichoke is a showstopper ingredient if you know how to prepare it properly. The vegetable enjoys huge popularity in the Mediterranean, specifically Italy. In Rome, or more precisely a city close to Rome called Ladispoli, they dedicate a festival in April to … Continue reading Artichoke – Artischocke
The Food Library 