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
Chanterelle – Pfifferling
The golden trumpet This beautiful gold-orange colored mushroom known as chanterelle or girolle mushroom is one of Europe’s most popular ones and can be found from late summer to late autumn. These mushrooms are notoriously hard to cultivate which is why they are some of the more expensive ones. Most chanterelles are foraged directly from … Continue reading Chanterelle – Pfifferling
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
Celeriac – Knollensellerie
The Underestimated Root Admittedly not the most beautiful of all root vegetables but certainly one of the most versatile, celeriac is still only celebrated in a few countries and predominantly available pickled. The knobbly vegetable is related to carrot, fennel & parsnip and is the closest relative of celery. The vegetable originated in the Mediterranean … Continue reading Celeriac – Knollensellerie
Olive
The Oil Fruit Already in Greek mythology the olive played a central role in bringing to joy to people. Today the saying "to extend an olive branch" is considered a sign of peace and forgiveness. This quintessentially Mediterranean fruit can be eaten as a snack but is also highly valued for its oil. Die Ölfrucht … Continue reading Olive
Onion – Zwiebel
The Miracle Bulb Add this humble bulb to almost any savory dish and you are guaranteed a significant improvement and more depth of flavour. No wonder the onion is used as a starting point for so many dishes. There is, I think that's safe to say, no cuisine in the world that doesn't use onion … Continue reading Onion – Zwiebel
The Food Library 