Black radish – a tangy, characterful and healthy friend in winter If you’ve only known the reddish month radish, it’s time to get to know its big brother – the black radish! This dark-skinned, snow-white fleshed vegetable is a true winter vitamin bomb that not only supports your health, but also has a surprisingly versatile…
On what tree do beetroots grow? Beetroot, also known as red beetroot or beetroot turnip (Latin *Beta vulgaris* var. *conditiva*), is a particularly colourful and healthy root vegetable that has been on the table in European and Hungarian kitchens for centuries. It is native to the eastern Mediterranean and was known to the ancient Greeks…
Daikon radish – the crunchy, refreshing vegetable that’s more than just a salad topping Daikon radishes, also known as white radishes, are a real speciality in the world of vegetables. Its Latin name is *Raphanus sativus var. longipinnatus*, and it originates from Asia, especially Japan and China. In Europe, it became known at the end…
Red radishes – the crunchy star of spring Fresh, tangy, brightly coloured and brightly crunchy – the red radish is not only a faithful companion to the Easter ham, but also a true kitchen superstar! 🌱 This tiny, round vegetable not only adds a lot of flavour, but is also good for your body. Let’s…
Meet the carrot, one of the greatest survivors of vegetables! 🥕 Carrots – also known as turnips – are not only a rabbit’s favourite, but can also be one of the most reliable ingredients in your kitchen. In Latin it is also known as Daucus carota subsp. sativus , and has been part of humanity’s…
Parsley root – The secret weapon of soups 🥕✨ The parsley root (Latin: Petroselinum crispum var. tuberosum ) is a really underrated but all the more important vegetable in Hungarian cuisine. It is often confused with parsnips, but they are not the same! It is also known as root parsley or turnip, although the latter…
White spring radish – a soft, crunchy spring favourite White spring radishes are one of the most delicious, tamest radishes to ever grace a salad bowl. With its mellow flavour, crunchy texture and snow-white colour, it easily sneaks into hearts – and onto plates. It doesn’t sting or dominate the dish, but rather modestly enhances…