Showing 1–12 of 15 results
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Cauliflower
Read moreCauliflower has a very mild flavor and a firm, white head. Freshly harvested cauliflower should be prepared and consumed as soon as possible. It can be stored in the vegetable drawer of the refrigerator for up to a week. It has a delicate cell structure, making it easily digestible and suitable for soft and dietary foods. Before preparation, it should be thoroughly washed and then briefly but thoroughly cooked in salted water, either as a whole head or in pieces. Cauliflower is very low in calories, with only 23 calories per 100 grams and just 0.3% fat. It contains a high amount of potassium and is rich in Vitamin C, folic acid, and other B vitamins, making it a true vitamin powerhouse.
Romanesco, a green variety of cauliflower, is a particularly decorative delicacy due to its pointed individual rosettes in minaret form. Its taste is stronger and more intense than that of white cauliflower.
Source: CMA
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Celeriac
Read moreCelery, or more precisely, celeriac, forms fist-sized, fleshy root bulbs. It is the second most commonly used root vegetable in Germany after carrots. Celery is low in calories, with approximately 38 kcal per 100 g, and stimulates the metabolism due to its high content of essential oils, such as Apiol. It also contains minerals like potassium, sodium, and phosphorus. Celeriac is versatile in its applications but is best known as a component of mirepoix. It is highly valued as a flavoring ingredient for meat dishes and stocks. Peeled celery tends to oxidize quickly, and you can prevent the browning by immediately drizzling it with lemon juice.
Source: CMA
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Chinese cabbage
Read moreChinese cabbage, also known as Napa cabbage or leafy cabbage, is in season almost year-round. The heads can weigh up to 1 kg and have white-yellow to green, slightly wrinkled leaves with robust white ribs. Chinese cabbage has a crispy-fresh, mild, and digestible taste, and it is versatile in the kitchen, whether enjoyed fresh in salads or as raw food, or even steamed as a vegetable.
Chinese cabbage is healthy. It contains valuable vitamins, particularly folic acid, vitamin B6, and vitamin C, and is rich in minerals. Chinese cabbage also contains the secondary plant compounds typical of many cabbage varieties, which can stimulate the body’s natural defenses and help lower cholesterol levels.
Source: CMA
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Iceberg
Read moreIceberg lettuce, or crisphead lettuce, forms large, round, tightly closed heads where the leaves grow closely together. The color varies from medium to dark green, with the inner heart leaves being lighter in color. Iceberg lettuce has a high water content, which allows it to stay fresh for longer and provides a cool and crisp texture.
Iceberg lettuce is indeed a California creation. Due to the climate in California, these lettuce heads used to be transported while being chilled, which is how they got their name “Iceberg.”
Source: CMA
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Kohlrabi
Read moreThe wax-coated kohlrabi has a pleasant sweet and spicy taste. It has a firm, juicy texture. Young kohlrabi is particularly tender and mild. Kohlrabi is excellent for soups, fillings, stews, and casseroles. When cooked in a little salted water with a bit of fat for 15 to 20 minutes, it pairs well with many meat dishes. Raw, kohlrabi is easily digestible and pairs well with radishes, carrots, nuts, boiled eggs, and a variety of fresh herbs.
The leaves of kohlrabi are even more valuable than the bulb due to their high content of vitamins and minerals. Finely chopped, they can be used as a seasoning for salads, mixed with vegetables, or prepared as soup with the kohlrabi broth. You can store kohlrabi in the vegetable drawer of the refrigerator for 1 to 2 days; it’s advisable to remove the green leaves beforehand.
Source: CMA
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Leek
Read moreLeek is an aromatic vegetable that combines the robust flavor of onions with the mild taste of asparagus. It is low in calories and very healthy due to its high content of vitamins and minerals. For a long time, leek was primarily seen as a vegetable component in soups, often combined with celery and parsley. However, leek now has various uses such as a topping for bread, rolled in ham, or in a delicate cream soup. Used as a savory topping for pie or pizza, it also competes with onion cake.
Source: CMA
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Lettuce
Read moreThe most commonly consumed leafy green vegetable next to iceberg lettuce is the head lettuce, also known as butterhead lettuce. It has a pleasantly mild to slightly bitter taste and contains essential minerals and vitamins. Its leaves are soft, large-lobed, finely veined, and can have either smooth edges or fine serrations. Nutritionally, head lettuce stands out due to its high content of secondary plant compounds, which are predominantly found in the outer leaves.
Source: CMA
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Lollo Bionda
Read moreLollo Bionda and its red-leaved relative, Lollo Rossa, belong to the category of loose-leaf lettuces. The individual leaves are plucked or cut for consumption. These plants produce strongly curled, thick, fleshy leaves that form around a semi-spherical head of lettuce. They have a nutty flavor and, due to their firmer leaves, tend to stay fresh longer than most other types of lettuce.
Source: CMA
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Lollo Rossa
Read moreLollo Bionda and its red-leaved relative, Lollo Rossa, belong to the category of loose-leaf lettuces. The individual leaves are plucked or cut for consumption. These plants produce strongly curled, thick, fleshy leaves that form around a semi-spherical head of lettuce. They have a nutty flavor and, due to their firmer leaves, tend to stay fresh longer than most other types of lettuce.
Source: CMA
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Oak leaf lettuce / Raisa
Read moreThe oak leaf lettuce is named for its long, narrow, serrated leaves, resembling the shape of oak leaves. There are both red and green leaf varieties. Oak leaf lettuce is considered a loose-leaf lettuce; it doesn’t form closed heads but instead grows in open rosettes. Its extremely delicate leaves make it quite perishable, typically lasting only about a day in the refrigerator. In terms of flavor, it has a heartier taste compared to regular lettuce and often has a subtle resemblance to young hazelnuts.
Source: CMA
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Pointed cabbage
Read moreSavoy cabbage is a particularly early, pointed variety of white cabbage. The head is smaller and not as tightly wrapped as that of regular white cabbage. It has a delicate and mild flavor. Due to its loose structure, Savoy cabbage is well-suited for salads or as crunchy raw food. Its taste is mild and reminiscent of nuts and cauliflower. In terms of health benefits, Savoy cabbage offers Vitamin C, Provitamin A, and iodine, as well as a low energy content of about 24 calories per 100 grams.
Source: CMA
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Red cabbage
Read moreRed cabbage, unlike white cabbage, is smaller and firmer. Its characteristic features include the red-green outer leaves and smooth inner leaves. It is particularly rich in Vitamin C and also contains protein, carbohydrates, and the minerals calcium, potassium, which affects the body’s water balance, and iron, which is essential for oxygen transport in the body. Red cabbage can be enjoyed both raw in salads and steamed as a vegetable.
Cooking tip: To intensify the red color, you can add a splash of lemon juice or diced tart apple, such as Boskoop.
Source: CMA
