These common German vegetables, I don’t think you can name them

When you first arrive in Germany and walk into the supermarket, you may ask this question: Is this German food? I don't know how!

Kohlrabi

It is a member of the cabbage family and is a very common vegetable in Germany . It has a mild taste, crispy and juicy when eaten raw. It is soft and delicate after being cooked. It is often mashed and mixed with sauce.

Wirsing cabbage (Wirsing)

The color is tender green, the leaves are like seersucker, and it is rich in vitamin C. Savoy cabbage is very suitable for stewing in soup, and it is also a good side dish after it is fried. In German supermarkets and vegetable markets, this kind of dish is available all year round.

Wuqing (Rübstiel)

It is more common in the Rhine region of western Germany and the Netherlands. This vegetable can be picked in spring and autumn. The tender stems are fried and served with potatoes, or put in a thick soup.

熊葱（Bärlauch）

The German name of Bärlauch, literally translated as "bear onion", but it seems to have nothing to do with bears, and it tastes like leeks. It grows in the woods in spring and is also called wild leek. There are many ways to eat in Germany, which can be put in salads, soups, baked pasta and cheese. It is also an excellent raw material for Italian pesto.

洋牛蒡(Schwarzwurzel)

Its German name can be called "Heigen" in literal translation, but it is also worthy of the name. Under the thick black skin, there are slender white rhizomes, also known as "the poor man's asparagus", which can be used as a substitute in the season when there is no fresh asparagus. The way to eat it is the same as white asparagus: after peeling and cooking, it is served with boiled potatoes and topped with butter.

白Asparagus

This is the German favorite white asparagus. Green asparagus, which is more common in other countries, will be the one in Germany. The white asparagus called "Platinum" is only available in spring. German foodies will look forward to the first batch of white asparagus on shelves or market stalls in late April every year.

Parsley root (Wurzelpetersilie)

The third from the left in the picture is parsley root, which has been cultivated in Europe for hundreds of years. It is a winter dish that can be used in soups and stewed vegetables. The smaller the size, the more tender, rich in vitamin C.

白萝卜

In Bavaria in southern Germany, there is often a dish called "Brotzeit" on the restaurant menu, which is a simple cold dish consisting of bread, sausage, etc. , Enjoy with beer. Among them, there are often ultra-thin slices of radish that are cut into spirals, which the locals call "Radi", which is slightly spicy but refreshing and juicy. The bunch with red leaves in the picture is Radieschen, which is called Radieschen in Germany, and is usually eaten raw.