Wild garlic is a delicious herb with a strong garlic flavour and aroma. This makes the green leaves a great seasoning for pasta, pesto and soup. Wild garlic grows in the spring in shady forests in Europe, a beautiful sight with its cheerful, white flowers.
The spaghetti squash has a very special quality. Uncooked it doesn't seem very special, but the magic starts when it's cooked. Then the pulp turns into thin strands that resemble spaghetti. And of course you can use it like spaghetti!. A nice alternative to regular spaghetti.
Wosun is also called “celtuce” or “stem lettuce” . The leaf of the stem lettuce is firm and slightly bitter. The taste of the stems is a bit like celery or lettuce. The structure is of a firm cucumber without the seeds and the colour is beautiful translucent green.
Daikon is an Asian oversized radish. Daikon has a mild taste and is less sharp than other radish varieties.
Parsnip is a delicious, firm carrot. The taste of parsnip is a true delicacy. Intense, aromatic and sweet. Parsnip has a flavour which resembles a combination of fennel and carrot.
This sharp and spicy root is popular in countries such as Germany and Great-Britain and is gaining popularity in more countries. It is often confused with the wasabi root because they give off a similar feeling of mustard-like heat. Unlike chilies, the heat from wasabi and horseradish doesn't stay very long.
This bulbous purple white tuber is about the same size of an apple. Turnip is a true spring vegetable.
The flavour of this vegetable is a delicious mix of spinach and red beetroots. De stems are coloured in the colours of the rainbow. The leaves are green and the nerves have the same colour as the stem.
