The mistaken Vegetable Technically this colourful stalky fruit is party of the vegetable family and related to beetroot and chard. It is however mostly used for sweet dishes. While rhubarb what originally found in Northern China and Tibet, it is now a popular ingredient all over the world, and has a special place in British … Continue reading Rhubarb – Rhabarber
Vegetable
Pea – Erbse
Tiny but mighty This vegetable is one of the oldest cultivated by humans and the arrival of it marks the beginning of summer every year. Back in the day, in its native region of the Middle East, it was predominately used in its dried form as a source of protein all year round. Today peas … Continue reading Pea – Erbse
Caper – Kaper
The tangy flower bud What we commonly know as capers are the closed flower buds of a plant that have been dried and pickled. They are quite salty and a little citrussy and are especially popular in Mediterranean cuisines. The best capers are said to come from Sicily where they are sun-dried and salted to … Continue reading Caper – Kaper
Samphire – Salicornes
Seaside asparagus This vibrantly green succulent has experienced quite the revival in British cuisine in recent years. Samphire grows in the wild in salty soil all over the world. It resembles a mini cactus or coral and has a similar taste to asparagus, just a little more salty. The veggie is available from early to … Continue reading Samphire – Salicornes
Barba di Frate
Monks beard This green veggie goes by lots of different names - salsola soda, monks beard, opposite-leafed saltwort and barilla plant are just some of the names. Barba di Frate is its Italian name - the vegetable is most popular in the sunny country. Similar to samphire it grows in coastal regions which becomes obvious … Continue reading Barba di Frate
Chinese artichoke – Knollenziest
The caterpillar veggie As its name suggests this knobbly root vegetable is a Chinese native. While its look might not be that appealing the taste of the Chinese artichoke is quite mild, similar to potato and Jerusalem artichoke with a texture close to water chestnut. It was introduced to Europe by a French traveller who … Continue reading Chinese artichoke – Knollenziest
Red cabbage – Rotkohl
The read head Red cabbage might just look like a prettier version of the paler white one but the flavour and possibilities it delivers make it worth mentioning as a stand-alone ingredient. In European cuisine, especially Northern and Eastern European countries, red cabbage has played an important role as a cheap and healthy addition to … Continue reading Red cabbage – Rotkohl
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
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
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
The Food Library 