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
Chickweed – Vogelmiere
The desirable weed The name says it all - chickweed is a common weed that chickens as well as other birds go crazy for. Now you might ask yourself why this ingredient made it onto the food library, especially if you are gardening enthusiasts who only knows the plant as a weed. Try chewing some … Continue reading Chickweed – Vogelmiere
Perilla leaf – Shiso
This close relative of mint hails from Asia, although it’s not actually certain where exactly it was first discovered. The taste is similar to mint with a hint of nettle aroma, the scent is fresh and slightly citrussy. Perilla leaf, called Shiso in Japan, is a hugely popular ingredient in Japanese cuisine and also plays … Continue reading Perilla leaf – Shiso
Strawberry – Erdbeere
The queen of berries The strawberry is the most popular berry in the world, and for good reason. The deliciously sweet berry is incredibly versatile and works with any kind of dessert but can also be combined with strong savory flavours like rocket and cheese. The strawberry like we know it today originated in America, … Continue reading Strawberry – Erdbeere
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
Lions mane – Pompom blanc
The white fluff ball This mushroom has such an odd appearance that comparisons are drawn to the mane of a lion or the head of a monkey, which brings us to its name - lion's mane. The mushroom is also known by its French name pompom blanc. The white sponge-like mushroom can be small like … Continue reading Lions mane – Pompom blanc
Lovage – Liebstöckel
Celery’s herby cousin While a lot of people may have seen lovage before, there is often some confusion as to its use and flavour. It looks a little similar to celery leaves and even shares some of its flavour profile. Ancient Greeks and Romans already shared an appreciation for the herb and used it to … Continue reading Lovage – Liebstöckel
Papaya
The tree of life The tree of this beautiful tropical fruit was referred to by the Mayas as the tree of life. Papaya, also known as pawpaw, has its origins in Mexico and Panama but is now grown in all places with tropical climates. The taste is sweet and creamy, similar to cantaloupe melon and … Continue reading Papaya
Pepper – Pfeffer
The worlds most popular spice This spice really doesn’t need much introduction, pepper is one of the oldest and most commonly used spices all over the world. It used to be an incredibly expensive good it is now readily available in every supermarket. Alongside salt it is probably the only spice that every single cuisine … Continue reading Pepper – Pfeffer
The Food Library 