Everybody’s Darling Quite possibly one of the most versatile of all vegetables, carrots were first cultivated in Afghanistan. The Ancient Romans were already big fans of the then pale white-coloured root. The common orange variety as we know it today was developed by the Dutch. Its delicate balance of earthy and sweet makes it ideal … Continue reading Carrot – Karotte
Month: August 2020
Bell Pepper – Paprika
Southern Bell(e) A member of the nightshade family and a cousin of the fiery South American chili, the mild bell pepper was first cultivated in Hungary where until today it is still one of the key ingredients of the countries cuisine. Its popularity extends far beyond the borders of its birth place and it is … Continue reading Bell Pepper – Paprika
Leek – Lauch
The Mild Green Giant Leek is probably the most gentle member of the allium family but is just as versatile as his cousins which include onion and garlic. While the taste is similar to onion it is much milder and „greener“, with the white part being slightly stronger-tasting than the green ends. Even Ancient Egyptians … Continue reading Leek – Lauch
The Food Library 