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How Many Types of Coffee and Coffee Are There?

For many people, coffee from everyday life is indispensable – whether in the morning as a guardian, in between to enjoy or at work.

There are 103 types of coffee and much more types of coffee. But how exactly does this great variety of coffee drinks arise?

For every coffee lover, daily pleasure plays a different role, but one thing has to decide for themselves: Which variety is the right one? In order to get closer to the answer, various aspects of the manufacturing process are examined in more detail.

The coffee manufacturers have taken advantage of the fact that the coffee drink is now indispensable for many people and developed countlessly many different types of coffee: the range ranges from refreshingly cold ice coffee for a hot summer day to caffeinated coffee for evening hours to environmentally friendly and fair traded Organic coffee-the list seems to extend endlessly. Since it is still easy to keep an overview. Of course, the taste also plays an important role. Every type of coffee carries its own flavors through the way of cultivation and its special workmanship. Some hardly differ from each other, others very strong. And trying out yourself through all possible varieties to find the ideal taste can take an eternity. Therefore, a small helpful overview is created here, on which you can orient yourself.

Coffee types and their growing areas

If you haven’t thought about it yet, you would perhaps understand the two terms coffee types and types of coffee in a synonym. But even if it may not seem that way at first glance, these are two terms that cannot be equated with each other. A biological distinction is set up in the term coffee type. This means that the individual types of coffee feel comfortable in a different climate and are best to grow there. There are a total of 103 different types of coffee and of these 103 different types of coffee are surprisingly mainly used for the countless types of coffee that we know from the shops: the Coffea Arabica and the Robusta. The latter is also a sub -genus of Coffea Canhora. Around 70 % of the coffee market are filled by all sorts of varieties of the Arabica bean and about 30 % make up the robusta. In addition to the two species, the Coffea art Liberica and the intersection of Maragogype, which is a variety of the Coffea Arabica, share the remaining percentage of the coffee market. However, this is only approximate estimates, a clear statement cannot be made. But why are these two species in the world of coffee so strongly represented? What makes it so special?

The Arabica coffee fairs require a cool and stable climate with a temperature between 18 and 22 degrees. They can be found in altitude regions from 1000 meters. Due to the cooler temperature conditions, the Arabica bean with a curved scar on the flat side needs a lot of time to ripen and can therefore develop the diverse aroma. This enables a wide range of coffee types. In contrast, the robusta can be found in warmer growing areas in the flat country. It also withstands higher temperature fluctuations, which explains its name. The rich, earthy but low -acid taste is characteristic, which leads to a somewhat lower variety. The bean is somewhat smaller than the Arabica and has a straight scar. In contrast, the Liberica bean is juicer, harder and contains little sugar, but a lot of caffeine. Accordingly, this can be the reason why it is not so strongly represented on the market.

What distinguishes the types of coffee?

The whole thing now looks a little more complex with all the types of coffee, which can ultimately be found on shelves of supermarkets. The distinction between the type of coffee is no longer sufficient here. Because the diversity of the types of coffee already starts during cultivation. But how exactly do more than two types of coffee become so many types of coffee?

The climate significantly determines the direction in which the quality of the coffee will go. By cultivation on plantations in the highland mountains-as with the Arabica bean-the coffee bean enables a longer ripening process. As a result, the bean can develop much more in terms of taste, which leads to a greater variety and high quality. Many plantations are now being grown in monocultures, i.e. without other plant species, although the coffee plant prefers shadow regions with other plants and trees because it can thrive in them better. The organic coffee, for example,-like the originally natural environment of the coffee plant-is grown in mixed forests and, in addition to the shadow, also has a higher nutrient content in the soil. In addition, the pest infestation is not as high as in monocultures, which means that pesticides and fertilizers only have to be used in small quantities. A mixed culture thus obviously creates many advantages for the environment, which also speaks for a high -quality coffee bean than with monocultures.

Immediately after the harvest, there are other differences in the preparation of the coffee beans: Now there are many different ways to produce certain flavors from the coffee bean. On the one hand, the coffee beans can be placed on the floor or special “Dry Beds” for drying. During this drying process, the coffee bean pulls the sweet aroma out of the pulp and absorbs it. On the other hand, they can also be processed directly wet. The pulp is removed from the beans and the coffee beans are fermented in a subsequent fermentation process. If water is added, this can still significantly influence the taste. Air cleaning then removes foreign bodies such as wood and bowls.

After this preparation of the coffee bean, the roasting is pending, which decides whether it is the final product of coffee or espresso. The duration of the roasting is crucial for this. If the beans are roasted between 5 and 13 minutes, it is coffee beans for filter coffee. Espresso needs a pussy time of up to 20 minutes. Each coffee bean is equally suitable for both roasting processes.

Countless many types of coffee

Ultimately, the countless types of coffee arise from the mixtures of different types of coffee that grow in different climate regions. These mixtures are also called blends. Due to the right mixture, delicious aromatic and harmoniously adapted flavors can lead to a complete pleasure. On the other hand, high -quality and expensive coffee can be mixed with poorer coffee in order to make the expensive coffee accessible to less money. There are also a few companies that offer the so -called single origins: this is a coffee that consists of only one coffee type of only one growing region.

From the choice of the growing area to roasting, before the type of coffee comes alone or mixed with other species in the machines, there are many components that play an important role in the final taste of the type of coffee. However, the variety of drinking coffee drinks does not stop at the coffee beans, because in addition to the coffee beans, other ingredients such as milk and sugar can be mixed in. And most of them are based on only the two types of coffee Arabica and Robusta. It only says: try it out and enjoy, but you can definitely define a rough direction.

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Coconut Chips: How Healthy and Sustainable They Really are

Coconut chips are considered a healthy and filling snack between meals. You can find out here how the tropical fruit actually affects your body and what ecological effects coconut chips have.

Coconut chips: how to buy and use them

You can not only buy coconut chips and snack on them, you can often find them as part of muesli and nut mixtures or bars. They are also a popular ingredient for yoghurt and quark dishes, smoothies and smoothie bowls or creamy desserts.

You can also use the chips as a baking ingredient for cookies, muffins and other desserts. They are suitable as a decorative topping for soups, curries and other wok dishes with coconut milk. When buying, you should use organic coconut chips if possible. In this way you support sustainable agriculture that works without pesticides that are harmful to the environment and health.

Also make sure that the coconut chips do not contain any sulfur dioxide (E 220). This is a preservative that poses no risk as long as the legal limits are observed. However, some conditions, such as asthma, require caution. Sulfur dioxide also destroys vitamin B1. It is therefore forbidden to sulphurize certain products containing vitamin B1.

Some coconut chips also contain sugar syrup or other sweeteners. If you want to avoid this, you should first look at the list of ingredients.

These are the nutritional values of coconut chips

Compared to other nuts, coconut chips are relatively high in calories: Rapunzel coconut chips contain around 700 kilocalories per 100 grams. They each consist of about seven percent carbohydrates and protein and about 14 percent fiber.

Almost all of the rest is fat. So this makes up about two-thirds. Coconut chips consist largely of saturated fatty acids. They contain 64.4 grams of the rather unfavorable fats per 100 grams. Up to a certain amount, saturated fatty acids also play an important role for our body: For example, they are essential for the protection of our organs and for hormone and immune metabolism.

At the same time, however, they also increase the LDL cholesterol level. This increases the risk of cardiovascular disease. According to the guidelines of the German Society for Nutrition, saturated fatty acids should therefore not make up more than seven to ten percent of the total energy balance. However, this value is often exceeded. That’s why you should only consume coconut products in moderation.

Compared to nuts and seeds, coconut chips are also poorer in micronutrients. They only contain potassium and iron in appreciable amounts. Other minerals or vitamins are contained only to a small extent.

Make coconut chips yourself: Here’s how

If you want to make your own coconut chips from fresh coconut pulp, you can follow these steps:

First, it is best to cut the flesh into thin strips with a vegetable peeler.
Place the strips on an oven rack or a baking sheet lined with parchment paper.
Optionally you can refine them with a little salt or a sweetener of your choice.
The coconut strips are now placed in the oven at 180 degrees Celsius for about seven to ten minutes. If they are already slightly browned around the edges, you can take them out and let them cool down.

How sustainable are coconut chips?

Coconut palms only grow in tropical regions. The Philippines, Indonesia and India are therefore among the largest coconut producers. Coconuts therefore have to cover long transport routes to Germany. Their life cycle assessment is correspondingly poor.

In addition, it is usually very difficult to trace back the coconut chip chain. For most coconut products, it is unclear under what working conditions and for what wages farmers in the countries of origin had to grow and harvest the fruit.

That’s why you should use Fair Trade certified coconut chips whenever possible. Depending on the type of seal, regular working hours, fair wages, democratic corporate structures and transparent trade routes are among the things that are taken into account.

Another problem is that coconut trees are slow growing and not very productive. If the demand for coconut products increases, this creates pressure in the producing countries. Farmers may then turn to harmful monocultures and synthetic pesticides and fertilizers to speed up yields. This is particularly fueled by the increasing demand for inexpensive coconut oil.

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Lavender Tea: Effect and How to Make It Yourself

Lavender tea is a versatile and proven remedy. It has a calming effect on the nervous system and can help with various ailments. Here you can find out how to make lavender tea yourself and what you should consider when preparing it.

Lavender tea has an intense aroma and a delicate scent. In addition, lavender tea is a good way to benefit from the versatile healing properties of the plant. Even the ancient Romans used lavender as a medicinal plant and as a bath additive. And the colorful blossoms are still very much appreciated in monastery gardens to this day.

Lavender flowers are used to make lavender tea. You can find out how to make the tea yourself below. If you want to buy lavender tea, you should definitely use organic quality flowers. Öko-Test found increased residues of pesticides and other pollutants in conventional teas.

This is how lavender tea works

Lavender can not only enrich your garden, the medicinal plant also has a wide range of health effects. The valuable ingredients of the flower are responsible for this. These include, among others:

essential oils
tannins
bitter substances
flavonoids
saponins
Lavender has been extensively studied in both animal and human studies. A study from 2013 dealt extensively with the effects of lavender, especially on the nervous system. The following properties of lavender were proven:

antibacterial
antiviral
anti-inflammatory
calming
pain relieving
anxiolytic
mood-enhancing
antispasmodic
circulation-enhancing
You can use lavender tea for various ailments:

Insomnia: Lavender tea can calm and help you fall asleep better. The tea is even said to intensify sleep. The best way to do this is to drink a cup of lavender tea before bed. Even if you suffer from jet lag, you can use lavender tea.
Depressive moods and anxiety: Lavender can have a calming effect on our nervous system and relieves anxiety. In addition, it brightens your mood. It is best to drink two to three cups throughout the day.
Indigestion: Its calming effect also helps with indigestion and can relieve abdominal cramps. It is important that you only let the tea steep for a short time. The highly concentrated essential oils could also irritate your mucous membranes.
Menstrual cramps: Lavender tea can relieve abdominal cramps and has a physically and mentally calming effect.
Respiratory diseases: Lavender can relax the airways and helps against viruses and bacteria, especially in the case of coughs and diseases of the bronchi.
Blemishes and acne: You can use lavender tea as a bath additive for external use on blemishes and acne. To do this, boil a liter of lavender tea and add the tea to your bath.
Lavender tea is generally well tolerated and also suitable for pregnant and breastfeeding women. A 2015 study looked at the positive effects of lavender tea on new mothers. The participants felt less exhausted and depressed, and lavender tea had a positive effect on mother-child bonding.

In addition to tea, lavender is also often used as lavender oil for medicinal purposes. Here, the content of essential oils is significantly higher, so the effect is different.

Make your own lavender tea

Only the colorful blossoms are used for homemade lavender tea.

At best, lavender grows in your garden. You should make sure that it is real lavender “Lavandula angustifolia” so that you can benefit from the healing effect.

How to make lavender tea yourself:

Harvest lavender:

Depending on the weather conditions, lavender starts blooming between June and August. As soon as the first buds open, but not all have started blooming, you should harvest them.
The best time is midday on a sunny day. Then the dew evaporated.
Cut off the buds with their stalks, this will make drying them easier.
Dry lavender:

Tie the harvested buds together by their stems into bunches and hang them upside down.
Make sure the buds are not exposed to direct sunlight or heat while drying.
After a week or two, the lavender flowers are completely dry. Then you can easily rub them with your fingers.
Use a knife or sharp scissors to separate the buds from the stems and place in a jar.
Store the dried flowers in a dry and light-protected place.
Preparation of the tea:

For one cup (250 milliliters) of lavender tea you need about two teaspoons of dried lavender flowers.
Boil the water first and then let it cool down to about 80 degrees. The effective essential oils are very sensitive to heat and should therefore not be boiled.
Let the tea steep for 8-10 minutes before removing the flowers.
If the intense aroma of lavender tea doesn’t suit your taste, you can tone it down with a little milk or honey.
Lavender is also great for tea blends. To increase the effect, you can mix the tea with St. John’s wort or valerian. In terms of taste, lavender harmonizes particularly well with:

chamomile
licorice
Linden Blossoms
rose petals

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Cooking Tips

Drying Rose Hips: This is How You Can Preserve Them

If you dry rose hips, you can also enjoy the delicious vitamin bombs out of season. We will show you some methods and also tell you what is important when collecting rose hips.

Collecting rosehips: That’s what matters

Before you can dry rosehips, you must first collect them; The fresh fruit is usually not available for purchase. You can harvest rose hips from October. At this point, the small fruits are ripe enough and you can dry them easily. They will not lose quality in the coming weeks either. However, from December they can begin to ferment.

You can collect rose hips either in your garden or in nature. To be on the safe side, you should wear gloves when harvesting. You may remember school pranks and the itch a crushed rosehip leaves on your skin. With gloves you are on the safe side. Also, to avoid stains, don’t wear your best clothes.

Depending on where you collect the rose hips, you can also make sure to pick closer to the top of the bush. The lower berries are significantly more dirt and exposed to the odd dog. Never pick all the rosehips from a bush, as they are an important food source for birds in winter.

You should wash the collected rose hips thoroughly. If you like, you can cut the berries lengthways and scrape out the seeds. But that is not absolutely necessary: ​​rosehip seeds also provide many vitamins as well as valuable omega-3 and omega-6 fatty acids.

Drying rose hips: In the oven or in the dehydrator

You can dry rose hips either in the oven or in the dehydrator. This is the best way to go about it:

Place the washed rose hips on a baking sheet lined with parchment paper or on a rack in the dehydrator. Make sure that the berries are not too close together: otherwise they will only give off the moisture to each other and it cannot escape properly. If you plan to dry a large batch of rose hips, it’s better to use multiple trays.
Set the oven or dehydrator to 40 degrees Celsius. If you’re drying the rose hips in the oven, you should also place a wooden spoon between the oven door and the oven. This will remove the moisture from the oven.
Once in the oven or dehydrator, the rose hips take about eight to twelve hours to dry, depending on their size. This time is reduced if you have already air-dried them a little beforehand.
The following applies to this method: the hotter, the faster. However, if you set the devices to more than 40 degrees Celsius, the rose hips lose valuable vitamins during drying.

Unfortunately, the energy consumption is very high due to the long time in the oven or in the vending machine. It is more sustainable to dry the fruit in the sun or on a heater. So you don’t use any additional electricity when drying. This method is also gentler on the rose hips, which means you retain more vitamins.

Drying rose hips: In the sun or on a heater

If you dry rosehips in the sun, you should choose a sheltered place – otherwise birds may snatch the fruit. You can place a fine sieve or discarded curtain over the hips to protect them, or place a fruit bonnet over them.

If you store rose hips on the heater, you have a lot less to worry about. During the autumn rosehip season, your heating is probably on anyway – and birds won’t get in your way in the apartment either. If you have pets, you should still be careful and maybe choose a high-level heater for drying. While rose hips are not harmful to dogs and cats, you want some of the fruit yourself. A nice side effect of this method is the fruity scent that develops when the rose hips dry.

Rose hips dry without an oven: Further information

If you want to air dry rose hips, it is best to place them on some newspaper or a kitchen towel on an oven rack. In this way, warm air also reaches the berries from below. With the heating method, it is sufficient if you dry the rose hips on newspaper or a cloth. The same applies here: it is better to leave a little more space between the fruits so that the moisture can really escape. Also, if the fruit touches, mold can form in those places.

The rose hips need several days to dry both on the heater and in the sun. You should turn them regularly so that they dry evenly on all sides. If in doubt, it is better to dry the rose hips a little longer. This reduces the risk of them still being damp on the inside and mold forming later.

After drying, it is best to store the rose hips in an airtight container. Store the jar in a cool, dark place, for example in a storage room or in the basement. The dried rose hips will keep for several months.

Use of dried rose hips

You can enjoy dried rose hips, for example, as a tea, as a topping for muesli or as a small snack in between. You can also make rosehip powder yourself from the dried fruit. In addition, dried rose hips are suitable as a special ingredient for smoothies or sauces. They add a great fruity component to savory dishes in particular.

In small amounts, dried rose hips are also suitable as an addition to dog food and provide your four-legged friend with important vitamins. And of course you can also simply use dried rose hips to decorate autumn or winter arrangements, Advent wreaths and the like.

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Ethoxyquin: How the Pesticide Gets Into Fish

Ethoxyquin is a chemical that shouldn’t be used on food. Here you can read why it is still an issue, especially when it comes to fish.

Ethoxyquin is a man-made antioxidant. For example, it prevents fats from spoiling quickly due to the oxygen in the air.

In animal feed such as fishmeal, ethoxyquin is still a common additive (E324).

Greenpeace explains that the additive stabilizes the fatty acids and fat-soluble vitamins in the feed. The fishmeal survives long transport and storage times without any problems.
Fishmeal also has the property of easily igniting itself – ethoxyquin also protects against this.
Commercial fish farms often use feed based on fishmeal in their aquacultures. The WWF reports that about 90 percent of the salmon in our supermarkets comes from such facilities.

The addition of ethoxyquin to fish feed is controversial. The antioxidant and its breakdown products can accumulate in the flesh of the edible fish. Thus, the chemical gets into the food. Research indicates that ethoxyquin can cause cancer and damage the liver.

So questionable is ethoxyquin for health

Some researchers believe that ethoxyquin in animal feed poses a health risk. However, the exact extent has not yet been conclusively researched.

Cancer and liver damage: According to Greenpeace, study results indicate that ethoxyquin can affect liver metabolism or cause cancer.
Kidney and thyroid damage: According to Greenpeace, animal studies suggest that ethoxyquin could also affect kidney and thyroid function.
How ethoxyquin changes the genome of humans or animals is still a matter of debate.
The metabolism of the animals partially digests the ethoxyquin, but various breakdown products remain. These substances and ethoxyquin itself can be detected in the meat of the animals. If a person takes these animals as food, he also takes in these substances.

Researchers are investigating whether only individual breakdown products are harmful to health or whether the whole group, i.e. ethoxyquin and its breakdown products.

A scientific expert commissioned by Greenpeace comes to the conclusion that long-term exposure to high concentrations of ethoxyquin in food can also endanger human health. A carcinogenic effect cannot be ruled out either.
The studies by the European Food Safety Authority (EFSA) only indicate that the breakdown product ethoxyquin-quinoneimine is harmful. The study could not provide any evidence for the risks of ethoxyquin itself.

Ethoxyquin and aquaculture

Studies show that edible fish often have a worryingly high level of exposure to ethoxyquin. The studies use the limit value for ethoxyquin in meat. Whether this also makes sense for fish has not been clarified. Studies also critically evaluate the breakdown products of ethoxyquin, which can be deposited in the muscle meat of the fish. Greenpeace warns that reference values are also necessary for the degradation products.

Greenpeace warned of ethoxyquin in aquaculture salmon back in 2016. Fish from conventional aquaculture were particularly often contaminated – probably because they were fed with fishmeal.

32 out of 38 fish samples from conventional aquaculture were well above the permissible EU limit value for meat. A sample of salmon exceeded it by more than 17 times.
With one exception, all organic products were below the limit.

Ethoxyquin in fish food – a legal loophole

Ethoxyquin has long been considered a health concern. There is a ban on antioxidants in food. This means that ethoxyquin must not come into direct contact with food. However, food contaminated with ethoxyquin can still end up on the table indirectly – via animal feed. The regulations for animal feed are not clear in this respect.

2012 – The EU classified ethoxyquin as a dangerous chemical and banned its use as a pesticide.
2014 – The EU set a benchmark for ethoxyquin in a number of foods. This residue limit of 50 micrograms per kilogram indicates the concentration of ethoxyquin per kilogram of meat. Up to this value, the amount is considered harmless for humans. However, fish is not on this list and therefore there is no binding guideline for edible fish.
2015 – The European health organization EFSA examined the health risks that can emanate from ethoxyquin in animal feed. However, the available data were not sufficient to make a conclusive assessment.
2017 – As a precaution, the EU suspended the existing approval for ethoxyquin in animal feed. However, there was a transitional period until March 2020, which means that animal feed containing the substance could still be sold until then.
2020 – Actually, the ban should come into force in 2020. But according to MEP Klaus Bucher, it will be checked again because of a study made by the food industry.

How to avoid ethoxyquin

Fish is considered healthier than meat, but you shouldn’t eat it too often. Greenpeace sees no significant health risk if you eat fish once or twice a week. With wild-caught fish such as wild salmon or organically farmed fish, you further reduce the risk. Out of consideration for fish stocks, wild fish such as wild salmon should not be on your menu every week.

The consumer center recommends fish with an organic seal, such as the EU organic seal or those of Naturland and Bioland. Naturland, for example, limits the amount of fishmeal in organic aquaculture. A total of up to 30 percent fishmeal and fish oil in the feed is only permitted for salmon or trout, which do not get along well with plant-based alternatives.

With its fish guide, Greenpeace gives you tips for buying fish sustainably. The traffic light colors indicate whether a fish is generally recommended. You will also receive information about the countries of origin and fishing methods.

The possible health risks of ethoxyquin are just one more reason why you should buy fish from conventional aquaculture as little as possible. Other reasons are also important:

The WWF reports that the lack of space in the cages is stressing the fish. They are susceptible to disease or parasites. That is why the feed is mixed with chemicals and antibiotics.
Greenpeace adds that leftover food or fish excretions sink through the cage nets to the sea floor. This means that the substances can get into the oceans and the environment.
In the expertise, Greenpeace points out that fish meals cannot be the only source of ethoxyquin. Other animal products such as fish oil or animal fats may contain residues of ethoxyquin. There is also an exception for paprika and chili powder in the EU. The spices can be treated with the antioxidant. This also applies to apples and pears. Ethoxyquin is allowed to protect the shells from putrefactive bacteria. Each may contain harmless amounts. However, if you eat such foods frequently, the amounts can add up.

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Storing Mangoes: How to Store Them Properly

Mangoes taste fruity and sweet. You can read in this article how to store mangoes correctly and how they are in terms of sustainability.

Mangoes are a popular southern fruit. Not only do they taste good, but mangoes are also healthy. It’s important to store mangoes properly so they stay fresh for as long as possible before you eat them. Throwing away mangoes would be a particularly bad thing, as they mainly grow in the tropics and subtropics and are exported from there to Germany. Mangoes therefore cause quite a bit of CO2 emissions. Especially mangoes that are imported by plane pollute the environment. Many supermarkets label fruit that has been transported in this way.

Because of its tropical origin, you should try not to eat mangoes too often. If you’re looking for a local alternative to mangoes, you can use peaches or nectarines. These do not taste identical, but the taste and appearance of the pulp are similar. Take a look at our seasonal calendar for more regional alternatives. You can plant a leftover mango seed, but in our latitudes it is difficult for fruit to grow on the tree and if so, only after several years.

Basically, we recommend buying organic food. Then they are free of chemical-synthetic pesticides. With the exotic mangoes, a fair trade seal indicates fair trade.

Factors affecting how mangoes are stored

The best way to preserve and store a mango depends on several factors:

Ripeness: Above all, the fact whether your mango is already ripe or not yet has an effect on storage and storage. You can recognize a ripe mango by the fact that it smells intensely and gives slightly when you (lightly) press the peel. Note that color is not an indicator of ripeness, as there are varieties that remain completely green. If the skin has brown speckles, the fruit is usually ripe.
Bruises: If the mango has bruises, you should cut them away immediately. Bruises promote the formation of mold, which can quickly spread to the whole fruit.
Whole fruit or (partly) cut: The storage also changes whether your mango is still whole or whether you have already cut it.

You should keep this in mind when storing a mango

Basically, it can take a few days to a week for a purchased, unripe mango to be ripe. Ripe mangoes only last a few days.

Store loosely: You can store a mango in a fruit bowl or similar. It should lie loosely so that there are no pressure points. Therefore, do not put heavy fruit on top of the mango or even jam it in the peel or bowl.
Neighboring fruits: To speed up the ripening process, you can put the mango in the sun or keep it with apples, tomatoes or bananas. These give off ripening gases that can affect neighboring fruit and vegetables. You can read more about this in the article Store fruit and vegetables together – or separately? read. If your mango is already ripe, it is better to keep it away from direct sunlight and the fruits and vegetables mentioned.
Temperature: Store mangoes at room temperature. Neither unripe nor ripe mangoes should be kept in the refrigerator. On the one hand, the cool temperature slows down the ripening process. There is a risk that the unripe mango will spoil rather than ripen. On the other hand, because it can lose its taste there. You should only put a (partly) cut mango in the fridge. But then consume or process them promptly.

This way you can keep mangoes longer

Freeze a mango by slicing it into chunks and placing in a sealable freezer-safe container. This makes sense if you realize your mango is already ripe and you can’t process or eat it in time, or if you have some of your mango left over. It keeps frozen for a few months.

You can also enjoy a mango as dried fruit. To do this, cut them into pieces and dry them in the sun, in the oven or in a dehydrator. Dried mango can be kept for up to a year.

Cooked mangoes in the form of mango chutney or as jam or marmalade will keep for about a year if unopened. This is also suitable as a gift or souvenir.

Of course, it’s best if you only buy as much mango as you can use in time. Mangoes go well with many dishes. For example, you can give your salad or curry an exotic touch. It is a sweet highlight in fruit salad, smoothie or yoghurt. Add them to desserts like cake or ice cream.

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Lime Honey: What Makes It Special and How It Works

Unlike most types of honey, linden honey is not blossom honey. It is also special in terms of taste. Here you can find out what other properties make linden honey stand out.

Linden honey is not to be confused with linden blossom honey: although both types of honey come from the linden tree, they differ significantly in taste. The special thing about linden honey is its menthol-like note, which is not penetrating but clearly noticeable. This isn’t everyone’s preference, so if you’ve never tried linden honey, you might want to taste it before you buy it.

What makes linden honey special?

The linden tree is one of the most important forage plants for bees because it provides large quantities of nectar and pollen. Especially in northern Germany, lime trees characterize the landscape. Both linden honey and linden blossom honey therefore often come from the northern regions of the country.

The main difference between the two types of honey is their composition. As the name suggests, the bees extract lime blossom honey from the blossoms of the tree. Linden honey, on the other hand, is not blossom honey, which makes it something special: instead, honeydew is used as the basis for its extraction. These are the sugary excrements of insects that feed on the linden leaves. Linden honey therefore falls into the category of honeydew honey, as does forest honey, for example.

In terms of taste, linden honey is heavier and stronger. In addition to the already mentioned menthol note, it can also have fruity, citrus-like aromas. Both types differ not only in taste: Linden honey is also a special type of honey in other respects. Its dark yellow color, which can go into orange or amber, is characteristic. Lime blossom honey, on the other hand, is rather light yellow to whitish and often has a slight green tinge. The consistency of both types can vary from liquid to creamy to firm.

Is linden honey healthy?

Linden honey and linden blossom honey are said to have both a diaphoretic and antipyretic effect. That is why both types are used as home remedies for colds and flu-like infections, for example. In addition, the two types of honey are said to have a calming and sleep-inducing effect.

These properties have not been specifically proven for linden honey. However, there is better evidence that honey generally has health-promoting effects. Recent studies suggest, among other things, that honey

can have an anti-inflammatory effect
has probiotic and antibacterial properties,
contains antioxidant agents that protect the body from free radicals,
can inhibit the development of cancer and cardiovascular disease.
Due to its high sugar content, you should consume linden honey just like other types of honey in moderation – this is how you best benefit from its positive properties. You can find out more about honey as a sugar substitute here: Maple syrup, honey, agave syrup & Co.: the truth about sugar substitutes.

The best way to use lime honey as a home remedy is to stir it into a cup of hot lime blossom tea. The health effects of linden blossoms have been better researched: They also have a sweat-inducing effect, relieve the urge to cough and promote expectoration. Linden blossom tea is also recommended as a sleep aid. In addition, it harmonises well with the lime honey in terms of taste.

Linden honey: Best from regional beekeeping

You can also get linden honey in the supermarket – but it is better to buy it from regional beekeepers. This not only has the advantage of shorter and therefore climate-friendly transport routes: by supporting regional beekeepers and their bee colonies, you also help to preserve biodiversity. You can recognize high-quality honey from Germany by the protected designation “Real German Honey”.

It is also worth making sure that the linden honey you choose is organic. Organic honey is produced under the most environmentally friendly and natural conditions possible.

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Food

Frying Broccoli: How to Do It al Dente

For a flavorful side dish, you can sauté broccoli. We will show you how to do this and how you can use the vegetables afterwards.

You probably know broccoli as an ingredient for soups, casseroles or as a vegetable side dish. Broccoli is pre-cooked for many dishes, but that’s not the only way to prepare the vegetable. The broccoli remains particularly crisp and al dente when roasted. At the end of this post you will find many ideas on how to vary and use fried broccoli.

Since you can also eat broccoli raw, you don’t have to worry about it not cooking through properly. If you fancy trying raw broccoli, check out our related post. There you will find out what speaks for and against eating broccoli raw.

We recommend that you buy broccoli regionally and seasonally and pay attention to organic quality. The organic seals from Demeter, Bioland or Naturland stand for sustainable agriculture without chemical-synthetic pesticides. With seasonal vegetables from the region, you can also avoid long transport routes. Broccoli is in season in Germany from June to October. Are you interested in when you can get other types of fruit and vegetables from your region? Our seasonal calendar gives you a comprehensive overview.

Alternatively, you can cultivate and harvest broccoli in your own garden. More about this here: Planting broccoli: How to sow, cultivate and harvest broccoli.

Roast broccoli: Here’s how

Ingredients:

1broccoli
1 tbsp oil

Directions:

Divide the broccoli into individual florets that are as small as possible. Put them in a sieve and wash them thoroughly with water. Drain the broccoli briefly before frying.
Heat the oil in a pan. Sauté the broccoli in it for 5 to 8 minutes, turning it regularly to keep it from burning.

You can also use the stalk of broccoli. To do this, peel it and remove woody parts if necessary. Then, thinly slice or grate the stalk. Then you can fry it together with the remaining broccoli.

Fry broccoli: This is how you can use it afterward

You can serve and combine fried broccoli in many different ways:

as a simple vegetable side dish with salt and pepper
with garlic, nutmeg, ginger or chili
with herbs like parsley or thyme
drizzled with lemon juice
drizzled with olive or sesame oil
with roasted sunflower seeds or sesame
as an accompaniment to rice and pasta dishes
hearty with fried onions and smoked tofu
with yoghurt sauce (also vegan possible)
as part of casseroles, soups, stir-fries or salads

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Food

Calabash: This is How You Can Plant and Use the Bottle Gourd

The gourd is a real eye-catcher in the garden because of its special shape. We will show you how to plant and use the bottle gourd.

The calabash belongs to the climbing plants and is also called bottle gourd because of its unusual shape. This shape is mainly created when the pumpkin grows hanging down. The gourd originally came from North and South America. There, the pumpkin species is not only used in various recipes. The dried skin of the gourd is good for making various vessels and even musical instruments.

Planting calabash: this is how you do it right

The bottle gourd thrives primarily in countries with a Mediterranean climate. If you want to plant gourds in your own garden, it is best to prefer seeds to plants indoors. You will find a large selection of organic seeds for the calabash in well-stocked gardening shops.

Preparing calabash from seeds: From April you can germinate bottle gourd seeds in small flower pots with a diameter of about ten centimeters. You should only plant the early seeds in the garden when there is no longer any danger of night frosts, which is usually the case at the beginning of May.

Fill the flower pots with plenty of potting soil. Make sure the soil is peat-free to protect the bogs.
Put one seed in the center of each pot and cover it with a thin layer of soil.
Then place the growing pots in a bright and warm place, for example on the windowsill. Always keep the soil slightly moist for the next few days.
After a week you should be able to see the first cotyledons. Now move the calabash seedlings to a slightly cooler spot where the temperature should be between 16 and 20 degrees Celsius.
Before you plant the little bottle gourds in the garden, you should harden them off a bit. To do this, place the pots outside on warmer days.

Before you plant the calabash in the natural garden or vegetable garden, you should observe the following information:

The right location: A sunny and warm location is a must if you want to successfully establish the bottle gourd in your garden. For example, a garden bed in front of a hedge or a stable fence is best. Especially the latter can be a practical climbing aid for climbing plants.
The right soil: gourds need a lot of nutrients to develop their fruit. You should therefore dig up the soil at the location one to two weeks beforehand and dig up plenty of compost under the soil.
Planting calabash in the garden:

First dig sufficiently large planting holes for the young gourds. Leave at least 40 centimeters between each hole.
Lay a drainage layer of pebbles at the bottom of the holes so that the irrigation water runs off better later.
Now place the pumpkin plants that you have brought forward in the holes and fill everything back up with soil.
Finally, water the gourds with plenty of rainwater.

Proper care for the gourd

The bottle gourd is quite undemanding in its care and therefore also well suited for gardening beginners: inside. So that you can bring in the first successful pumpkin harvest from the end of August, you should consider the following tips:

Watering: Even if the gourd needs a lot of water, you should definitely avoid waterlogging. Especially on hot summer days you have to water the pumpkin plant, preferably in the cooler evening hours. Always aim the water jet directly at the roots, because wet leaves and flowers can quickly become moldy. You can also mulch calabashes from mid to late June so that the soil at the location retains moisture better.
Fertilizer: In order to be able to develop its flowers and fruits properly, the bottle gourd needs many additional nutrients. Therefore, enrich the soil at the site with compost every two weeks if possible. Horn shavings or plant manure are just as suitable as fertilizer.
Climbing aids: Even though gourds are climbing plants, they need some support to climb up. Therefore, put a stable climbing aid in the ground shortly after the harvest, to which you can tie the pumpkin plant.
Be stingy: The fewer flowers there are on your pumpkin plant, the larger the fruits that will later develop from them. So if you want to grow particularly large bottle gourds, you should remove some flowers. Concentrate on the first flowers at the ends of the shoots.
Harvesting: When the annual pumpkin plant slowly begins to wither at the end of August, you can harvest the bottle gourds. If you want to be on the safe side, you can tap the pumpkin’s skin lightly. If the tone sounds dull and hollow, the calabash is ripe. In the last few weeks before harvest, you should protect the pumpkins from the blazing sun with a damp cloth. This will prevent the shell from getting unsightly cracks.

You can use the bottle gourd in so many different ways

In their countries of origin, the calabash has long been used as a container for liquids or even as a musical instrument. If you want to paint and carve the gourds, the first thing to do after harvest is to dry them.

Drying and processing bottle gourd:

Find a warm, dry place for the gourds where they can air dry. Do not use additional heat sources such as fan heaters.
Place pumpkins that will stand on their own on a firm cloth-lined surface.
All other gourds should be hung up by tying some gardening raffia around the neck.
As soon as the seeds rattle loudly when you shake them, the pumpkin is dry.

You can process the dried bottle gourd into various items:

drinking bottles
vases
lamps
Musical instruments for children, for example rattles

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Lifestyle

How to Clean Your Bathroom Properly

How often should I clean the bathroom? We have tips and instructions for cleaning the bathroom properly. Because in order to stop germs and bacteria in the bathroom, you should clean the bathroom regularly. Some hygiene measures and cleaning rules can make your work much easier and ensure that a bathroom stays clean for a long time.

Bathroom cleaning tricks

Simple hygiene measures help you to keep your bathroom clean for longer. Even in the bathroom at home, germs and bacteria can quickly collect. Regular cleaning of the bathroom is therefore essential in order to avoid germs in the household. But with a guide and cleaning tips, cleaning becomes an easy routine. In addition, see our article on a bathroom renovation.

1) Clean from top to bottom

This rule is not only helpful in the bathroom but in all rooms. So it is best to start by cleaning the surfaces of hanging shelves and removing dust. You can also clean the mirror without leaving streaks as one of the first steps. In contrast, wiping the floor should be done at the very end.

2) Put away bathroom and hygiene items

Before you start cleaning, you should definitely put hygiene items such as creams, make-up, and other cosmetics out of the way. Because this is how the bathroom can be really cleaned. You can also use this opportunity to put other things aside or put them in the washing machine, such as bath mats, towels, scales, and trash cans.

3) Ventilate regularly and avoid mold

You should also air your bathroom regularly. Increased humidity in the bathroom causes mold to form. Therefore, air the room for several minutes every day, preferably after showering. In windowless bathrooms, you should open the bathroom door and the nearest window. This way you can avoid mold. If mold has already formed, read our home remedies for mold removal.

4) Change towels frequently

Germs particularly like to collect in damp towels. It is therefore advisable to replace them regularly and wash them at a wash cycle of 60 degrees. This ensures that all germs and bacteria are killed during the hot wash. You should also wash the bath mats regularly so that all dirt disappears. Because here, too, germs can form very quickly which is not healthy for humans themselves.

5) Clean the sink

The sink is super easy to clean with vinegar. To do this, mix the vinegar with water in a ratio of 1 to 1. This will also remove stubborn limescale stains. As a result, your bathroom is really clean. You also save on chemical cleaning agents. If you would like to do without these, you can also use washing soda as an environmentally friendly alternative.

6) Clean the shower and bathtub

Probably the worst task when cleaning the bathroom properly is the large shower and bathtub. But here, too, thorough cleaning is required. The use of baking soda or other common home remedies such as effective lemon juice can help you with this. So start by cleaning the tiles and joints, for example with the help of baking soda, which you mix with a little water to a paste. You can then clean the tub properly with lemon juice or diluted vinegar.

7) Tips to avoid lime

If the water in your region is particularly hard, it is advisable to dry the wet surfaces after every wash or shower. Use a microfiber cloth for the sink. And for the shower stalls, it is advisable to use a special squeegee. It is also advisable to use a microfiber cloth when cleaning and to dry everything with it. You should definitely use a small sieve for the shower drain so that hair and fluff don’t get into the drains and clog the pipe. Also, note our tips for cleaning chrome and chrome parts.

8) Remove lime with home remedies

If limescale deposits are difficult to remove, you can remove them with various home remedies. As a result, you can use it to remove limescale from washbasins and shower basins as well as from taps and shower heads. This means that unsightly deposits are a thing of the past.

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