I gotta give it to mulberries, don’t get enough attention!

The buds of the flower Bauhinia variegata are both cooked amd used for pickles, spectacular stuff.

  • cwagner@lemmy.cwagner.me
    3·
    2 years ago

    Not unknown, but three vegetables I like that seem to be not as widespread outside Germany (though at least in the USA, all seem to be available):

    1. Kohlrabi (seems to have no English name), texture like a very solid apple, but tastes more cabbage-y (German Kohl means cabbage). Great raw and cooked.
    2. Pointy cabbage. Like normal cabbage, but more delicate, including in taste. Requires far less cooking (steaming is best).
    3. Savoy cabbage: looser than normal, and very crinkly leaves. Works better than other cabbages in creamy sauce.

    So, uh, I like cabbages and we have a lot of them here ;)