Winter asparagus This dark root might not look like much but there is a good reason why salsify is often compared to asparagus in flavour. It has a complex, slightly earthy aroma and is a great substitute for the beloved spears during winter. The vegetable belongs to the daisy family and is believed to have … Continue reading Salsify – Schwarzwurzel
Month: October 2020
Allspice – Piment
Jamaica Pepper Ever wondered where allspice got its name from? Well, once you’ve tried it you will know. It combines so many aromas that are similar to pepper, cloves, star anise and bay leaves. The Mayans already valued the dried berry. Nowadays allspice, also known as Jamaican pepper and pimento, is an essential in Caribbean … Continue reading Allspice – Piment
Brussels sprouts – Rosenkohl
The mini cabbage Brussels sprouts are the tiniest member of the brassica family and probably also the most controversial. Early varieties were already cultivated by the Ancient Romans. The Belgians are however credited for introducing them to the masses, hence the name. Like many brassica members Brussels sprouts are winter vegetables and a staple for … Continue reading Brussels sprouts – Rosenkohl
Quince – Quitte
The golden apple Even though quince is a rare sight nowadays, the fruit has been cultivated for much longer than its close relatives apple and pear. It was even rumored to have been the „golden apple“ that Paris gave to Aphrodite which started the Trojan war. Another hint to the large fruits heritage is its … Continue reading Quince – Quitte
Parsnip – Pastinake
The pale root Before potatoes and sugar cane were introduced to Europeans, parsnips were used to make savoury and sweet dishes for an affordable price. Related to parsley, celeriac and carrot it’s often used in combination with these foods and can work well as substitute for them in some dishes. A very popular ingredient in … Continue reading Parsnip – Pastinake
Parasol mushroom – Riesenschirmling
The giant umbrella The parasol mushroom is one of the larger edible mushrooms with a thin light brown stem that can grow as high as 80cm and a slightly darker brown cap that can exceed the diameter of even the large portobello mushroom. The scent and taste of this mushroom is very mild with a … Continue reading Parasol mushroom – Riesenschirmling
Fig – Feige
The heavenly fruit Figs have been cultivated for thousands of years and originated in modern day Turkey. Nowadays the fruit is grown all throughout the Mediterranean, parts of Africa and the USA. Perfectly ripe figs are super sweet with a slightly floral note and are usually the size of golf ball with either purple or … Continue reading Fig – Feige
Truffle – Trüffel
The holy grail The Ancient Romans already knew the worth of this strange-looking rare fungus. The fact that truffle is incredibly hard to cultivate and can only be found in certain types of soil certainly adds to its appeal. It contains more than 100 different aromas and is one of the most expensive ingredients in … Continue reading Truffle – Trüffel
Wood Cauliflower – Krause Glucke
The curious sponge mushroom When seeing this sponge-like mushroom it might not at first occur to you that it’s a delicious edible mushroom but the wood cauliflower is exactly that. It’s cream to yellow in colour and can weigh several kilograms. The mushroom only grows in the wild and can be found in Central Europe … Continue reading Wood Cauliflower – Krause Glucke
The Food Library 