The tart berry This plump red berry is synonymous with American Thanks Giving and Christmas celebrations. The cranberry is a very tart fruit which comes in season just in time for the festivities. They are grown in the USA but are also popular in Northern European countries. The berries contain plenty of vitamin C which … Continue reading Cranberry
Author: dianaselje
Walnut – Walnuss
The brainy nut Ancient Greeks and Romans believed that the brain-like shape of this nut meant that it can cure headaches. While that might not be accurate walnuts do contain omega 3 acids that are said to have a positive impact on brain health. The nut is the second most popular one in the world … Continue reading Walnut – Walnuss
Ginger – Ingwer
The healing root Although its exact origins are unclear, ginger was named after the Sanskrit word for antlers and to this day India is the biggest producer of the fiery root. Ginger grows in tropical climates and is available all year round. Ginger became popular in Europe during the Roman Empire but was mostly used … Continue reading Ginger – Ingwer
Salsify – Schwarzwurzel
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
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
The Food Library 