The sweetest of the squashes For more than 12,000 years humans have been enjoying squash. Botanically squashes belong to the Cucurbitaceae family which also includes cucumbers, melons and courgettes. Squashes originated in Middle and South America and are a hugely important crop for the entire American continent. One of the most flavourful of the squashes … Continue reading Butternut Squash – Butternusskürbis
Vegetable
Spinach – Spinat
Everyone’s favourite green Probably the most versatile and universally liked leafy greens, spinach has its origin in ancient Persia. It’s part of the amaranth family, alongside vegetables like chard and pseudo grains like amaranth and quinoa. The healthy green is available all year round but is especially great during early spring when other fresh produce … Continue reading Spinach – Spinat
Sweet potato – Süßkartoffel
The sweet root Even though sweet potato shares its origin and name with the humble potato, they aren’t directly related. Sweet potatoes aren’t a member of the nightshade family but instead belong to the bindweed family, which also includes the eponymous pesky weed found in many gardens. However the name is fitting as it’s a … Continue reading Sweet potato – Süßkartoffel
Swiss Chard – Mangold
The rainbow vegetable This leafy green is a relative of beetroot and has a similar, if not slightly more intense flavour than spinach. Swiss chard’s origins are in the south of Europe and the vegetable is especially popular in the Mediterranean and the Middle East. It’s available all year round but is especially delicious from … Continue reading Swiss Chard – Mangold
Cauliflower – Blumenkohl
The meaty flower Just like its cousin broccoli, cauliflower is part of the brassica family and is actually the flower of the plant. Another name for the veggie is Cyprus Kale because it is believed to have originated from the island. Cauliflower is probably the most mildly-flavoured member of the brassica family and because of … Continue reading Cauliflower – Blumenkohl
Kohlrabi
The versatile bulb This lovechild of cabbage & white turnip is such a quintessentially German ingredient that several languages, including English, have kept the German name. Kohlrabi is a great source of vitamin C as it contains even more than oranges. In terms of taste it is softer than turnip and slightly sweeter with a … Continue reading Kohlrabi
Carrot – Karotte
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
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
Cucumber – Gurke
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
The Food Library 