American Reatcs To German Spring Food | German Spring Dishes | German spring recipes 

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Kohlrabi steamed with potatos or raw. My wife and I love it. Also we love fresh strawberrys so much.

Kohlrabi is also called Kohlrabi in English (or cabbage turnip). As to your question how often we eat these dishes and if they are restaurant or homecooking dishes. Well, they are mostly homecooked dishes and we eat them when and while the vegetables/fruit are in season. Yes, you do get them also out of season imported fom other countries, but they are not as good as when they are in season and regionally sourced. Germans are big believers in eating seasonal and regional for everything we can grow in Germany. And also, yes, white asparagus is a thing! It's basically the same as green asparagus. The difference is the way it is being grown. The asparagus stays white for as long as it hasn't broken through the soil. Afterwards it starts getting volor (green).

We truly cook these things daily in spring. In restaurants you would rather not encounter them, as they are considered rather basic and everyday homecooking style, not fancy enough for many restaurants. These are all true German staples. And please bear in mind that the dishes traditionally change completely according to the season, and are completely different according to the part of Germany. But these are true dishes loved in all of Germany in spring.

its all very delicous and tasty, i know them all and its a very easy cooking, most of them.

We have a wooded area here (I live in the northern Black Forest) where wild garlic grows as far as the eye can see. In the whole forest! But... you can only pick as much as you need for your own consumption! So you are not allowed to simply collect all the wild garlic in the forest in bulk, e.g. to sell it, as this is a nature reserve. And since I love garlic so much, I also love wild garlic too!

We cook and eat a lot of vegetables and fruit in season, especially when they are grown locally. Kohlrabi is available all year round. I like it best raw as a snack like carrots. Unfortunately, it doesn't grow so well in our garden.

Kohlraqbi is a staple food in Germany and Kyrgistan. Other countries dosen't know this type of cabbage. But Germans love to cook season...ish. Another seasonal thing is Holunder or Elderberry. We use the fruits in fall to prepare jam and juice, and the flowers for syrup in late spring (actual now our tree is full of them).

My favourite way to eat Kohlrabi is Potato-Kohlrabi-Gratin!

my mum makes great strawberry roll ;) i love to have birthday in strawberry season ;)

Hi PJ, about the Kohlrabi or german turnip. It is a cabbage plant that obviously doesn't make it to the US. I personally prefer it raw. You break off the leaves, cut off the peel before you can eat. I cut it into slices of half an inch (even smaller). The smaller the longer you can enjoy it. About the taste... I bet you know broccoli? Ok I do not know if you peel an eat the thick stem as well, but you can use that as well. If you try that stem raw, then you have nearly the same taste. Or take the stem of an cauliflower. It's pretty much the same. I think it's a cultivation where the stem builds up a tuber. But as I mentioned before to get the taste, try the stem of broccoli or cauliflower. Much better than eating sweets or chips. And by the way, before preparing the Kohlrabi put it into the fridge... thats really refreshing!

as you can see, kohlrabi hijacked the comments, its really delicous.

Why am I watching this, now that asparagus season is over?😂😂

I make those dishes all the time. I get fresh produce delivered from a local farm regularly (once a month) in a "surprise crate" with local seasonal organic goodies. But you don't know what you get until about one day in advance. I received a huge head of Lollo Rosso lettuce this week so I have to finish that first before tackling the other stuff which stays fresh longer. Like the Kohlrabi which was also in the box.

Fun fact, wild garlic tastes like garlic but you don't get garlic breath from it, so it's often used.

12:15 Kohlrabi is actually a kind of cabbage… en.wikipedia.org/wiki/Kohlrabi

About Kohlrabi (turnip cabbage): the turnip cabbage has to get peeled before cutting it into pieces or stripes to cook it. Many people think that the leaves are weeds and put them to the waste box. Don`t do that! The leaves contain about 30 times of vitamin c than the bulb (or is it root tumber?). So when the turnip is prepared I cut the raw (!) but washed leaves to stripes and put them on top of it. I never cook the leaves cause the vitamin might get lost then. Kohlrabi is delicious and I love it so much!

We eat Kohlrabi the hole year. Sure, out of the saison not from germany. but I love Kohlrabi uncooked in slices on hand

Hello and greetings to the USA. I'm surprised that there aren't many tasty things in the USA. But this can be remedied. There are some basics for flavor and flavor improvement. Sugar and salt, for example, are natural flavor enhancers. Also, a pinch of sugar belongs to everything savoury, just as a pinch of salt belongs to everything sweet. And as you've also noticed, fats, also improve taste. That's why a cream sauce is tastier than a sauce without cream. Brandy also refines sauces. A person has the following sense of taste. sweet, sour, salty, bitter and spicy. I also use acid in sauces, either through wine, lemon or vinegar. The right combination results in the optimal taste. First of all, let's talk about asparagus, you probably know green asparagus. We also have it in white and it's the same plant. The difference is that the white asparagus grows by means of hills under the ground and therefore does not get a green color. But the white asparagus has to be peeled. Personally, I don't prepare it in water, I take white asparagus, put it on baking paper, some butter, lemon splashes, pepper and salt and sugar. Wrap the whole thing like a candy and put it in the oven at 200 degrees Celsius. The asparagus then cooks in its own juice. Also has some bite. As far as wild garlic is concerned, you should be careful if you collect it in nature, there is a plant that looks similar but is poisonous. The pointed cabbage can be prepared in many variations. Whether as a salad, soup or stew. At Calle Kocht there is an excellent cabbage soup made from pointed cabbage. Just like kohlrabi, it can be eaten as a raw vegetable, as a soup or even in a béchamel sauce. And yes, it's true, a good cook uses all the components of fruits, vegetables or even animals. Because especially with the animal, which has to lose its life for it, it is only out of respect to use everything. We owe that to the animal. Oh yes, with citrus fruits, most of the flavor is in the peel. Therefore, clean well before grating the peel. Good cooking channels in Germany are Calle kocht. ru-vid.com?search_query=calle+kocht Cooking in the Thal ru-vid.com?search_query=kochen+im+tal Or when baking Sally's World ru-vid.com?search_query=sallys+welt

The majority of the Americans have never heard of white asparagus, or even tried it. So that's why I recommend you not to try this delicacy. Because once you've eaten white asparagus you never want any other vegetable, esp. green asparagus 🙂

In Spring/Summer Most German preper Asparagus in different ways with Potatoes;Fish and Meat.The same with Kohlrabi andsoOn. StrawberryCake or Just with Joghurt. Greetz from Hamburg

12:54 Cream (German: „Sahne“ or „Rahm“) „carries“ flavors - and in my opinion emphasizes them.

12:40 how often? To be honest: never. I am TERRIBLE at cooking, and neither have the time nor nerves nor motor skills for it… also, I am not really fond of rhubarb or any kind of cabbage… I might give Bärlauch pesto or other Bärlauch dishes a try next year, because I actually have a patch of those plants behind my house, originally planted by my father, and the stuff grows like mad in the shadows underneath a walnut tree that one of my uncles planted in the 1960s (starting with a walnut from Southern France)… and, well, I really hate how the Bärlauch usually goes to waste every year… this year because I broke my ankle just before harvest time - and had to stay in the city for over three months…

Bärlauch is good to clean your body from heavy metal!

This are mostly old tradionel homemade dishes...

There is only white asparagus (somewhat purple if you don't harvest it fast enough) "Green asparagus" is NOT asparagus but a wild grass that is called Spargel for marketing reasons. The asparagus season is a highlight in German cuisine, everyone waits for the 8 weeks in which you can eat asparagus. Everything that is harvested before and after is crap.