Nine vegetables and fruits popular in Germany
In Germany, seasonal vegetables and fruits noticeably influence the assortment in shops, restaurant menus and offerings at weekly markets. As The Local Germany reports, products that may be less familiar to newcomers include kohlrabi, white asparagus, salsify, wild garlic, currants, lamb’s lettuce, quince, sea buckthorn and Zwetschgen.
Asparagus and spring greens
Kohlrabi, related to cabbage and broccoli, has a milder flavour and is sold in Germany throughout the year. It is eaten raw, added to salads, boiled, baked in casseroles or used for vegetable schnitzels.
White asparagus is grown underground so that it is not exposed to sunlight. The Spargelzeit season usually lasts from April until June 24, St John’s Day. During this time, white asparagus is sold at roadside stalls, while restaurants offer special seasonal menus.
Black salsify, or Schwarzwurzel, is sometimes called winter asparagus. After peeling and cooking, it has creamy-white flesh and a delicate sweet, nutty flavour. Wild garlic, known in Germany as Bärlauch, grows in forests and appears in dishes from March: it is used to make pesto, soups, herb butter, bread, dumplings and pasta. Inexperienced foragers are advised to be cautious, as the plant can be confused with poisonous species.
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Berries, salad and autumn fruits
Red and white currants, called Johannisbeeren in German, are sold in summer. Red berries are used in baked goods, jams, desserts and compotes, while white ones are somewhat sweeter, although they also have a pronounced tartness. Their German name is connected with St John’s Day, when the berries traditionally ripen.
Lamb’s lettuce, Feldsalat, withstands frost, so it can be grown outdoors during the cold months. Its small dark-green leaves have a light nutty taste; the salad is paired with mushrooms, beetroot, goat cheese, walnuts and bacon.
In Germany, quince is mainly processed into juices, syrups, jellies and preserves because raw fruits are hard, tart and astringent. Sea buckthorn grows along part of the Baltic Sea coast; because of its very sour taste, it is added to drinks, jams, syrups, tea, desserts and liqueurs. In late summer and autumn, markets offer Zwetschgen, a variety of European plum used to make the traditional plum cake Zwetschgenkuchen, as well as jams, compotes and chutneys.
