Rosehips are usually very sour, but turned into Konfitüre , they are very delicious. Full of Vitamin C, they are traditionally used to fill Franconian doughnuts. The fruits are also used for the healthy dark red Hagebuttentee . These berries are part of the gooseberry family, native to northern Europe and very popular in German and Nordic cuisine.
Acacia honey is of a yellow golden color made from the Robinia plants of Germany and the Mediterranean region. It is mild in taste with a fine aroma that complements teas, cakes and pastries. Unlike many other honeys it remains liquid for a long time.
Unlike most other honey types, Waldhonig is made from “honey dew.†The bees collect the nectar not from the blossom of flowers, but from the sweet “dew†of aphids. The color forest honey is dark, but that may differ depending on which tree the aphids live. The yellow blossoms of Raps can be seen all over Germany.
The demand for this natural sweetener is very high in Germany. Supply of raw honey comes from local bee keepers , or is imported from Latin America and Asia. Both sour and sweet versions of this tree fruit were popular in the ancient empires of China, Egypt and Rome. Charlemagne (Karl der Große) reputedly loved the fruit so much that he designated vast areas in his realm for planting cherry trees.
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Black or Red Currant jams and jellies are used in pie fillings, cheesecake, ice cream,yogurt and many other desserts or as flavoring for venison or poultry. Germans love to eat blackberry jam on rolls, blackberry jam with cheese, blackberry pie, and drink black berry Waldhonig juice or tea made from blackberry leaves. Rheinisches Apfelkraut is a traditional thick syrup made exclusively from whole stewed, unblemished and full-ripe apples and pears. Naturtrüber Apple Juice and Äppelwoi are other regional specialties made from apples.
Like the quince and most berries, raspberries are a good source of vitamin C, folic acids and potassium. The Himbeere is native to the forests of Northern Europe. The German name derives from the angle-saxon word “hind†which means doe; it’s the berry of the doe. The German cuisine includes many uses of Himbeeren, from Marmelade, to fruit toppings on cakes to Himbeergeist. Sunflower honey is thick and creamy, with a yellow color and unique, strong flavor.
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High in Vitamin C and other essential vitamins, this berry is native to the coasts of the Ostsee . Eaten raw, the Seabuckthornberry is incredibly sour, yet as as preserve or juice it’s an essential health food. Whoever picks fresh gooseberries between May and September, knows why Germans call it Stachelbeere. The thorns surrounding this large, juicy and sweet berry are huge. Gooseberries contain a lot of Vitamin C and make delicious preserves, jams, sauces, the famous Stachelbeer Baiser Torte and are used to refine fruity wines.
Germany’s present day cherry growing areas are primarily in Rhineland-Palatine, Saxony and Thuringia. Although the cherry season is sweet and short, Sauerkirschmarmelade is a year-round staple on the German breakfast table. Other cherry-based German specialties include Black Forest Cakes, Cherry Cream Cakes and Cherry Brandy. Needs to review the security of your connection before proceeding. This honey is creamy, with a light yellow color and highly aromatic. It is made from the flowers of the Lüneburg Heath, a well protected nature reserve southeast of Hamburg.