Asparagus Season in Germany: Spargelzeit!

As apples mark the Fall season, nothing epitomizes Spring like the revered white stalks of Spargel (Asparagus)! The green variety is more popular in North America and Great Britain, and tends to be available in supermarkets year-round. Germans, however, prefer the white variety that is harvested from about mid-April to the end of June. (Traditionally season’s end is June 24, … Read More »

All About Wild Garlic (Ramps)

The zesty spring green most commonly known as ramps goes by many names in English, such as ramson (British), buckrams, wild garlic, broad-leaved garlic, wild leeks, wood garlic or bear’s garlic. Known as ‘Bärlauch’ (bear’s leek) in German, the name derives from the fact that brown bears like to eat the bulbs of the plant and dig up the ground … Read More »

Recipe Collections - Asparagus Recipes

If it’s between about mid-April and late June in Germany, it’s Spargelzeit! It’s the time of the year when Germans go mad for the tender white spears of asparagus, enjoying them in myriad dishes. Get into the spirit! Celebrate Spring and Spargelzeit with these authentic German asparagus recipes. Asparagus Salad with Salmon (Spargel-Lachs-Salat) Tender white asparagus and smoked salmon come … Read More »

Bone Marrow: An Ancient Food with New Appeal

Bone marrow—the soft fatty substance inside of a bone—may not look or sound appealing to everyone. Yet, it is a standard ingredient in Oma’s Küche, Grandma’s kitchen, in other words: classic German cuisine. In recent years it’s become trendy as an appetizer in hip restaurants, as an ingredient to make dumplings and sauces or as hot soup in the paleo … Read More »