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Can You Eat Ecorns? What You Should Know

“Can you eat acorns?” – this is the question many people ask themselves during an autumn walk in the forest. In fact, although poisonous when raw, you can also prepare acorns to make them edible. We explain how.

The fruits of the oak are popular for autumnal decorations. But almost every child has asked if you can actually eat acorns. Most people think acorns are poisonous, and they are, at least in their raw state. Especially in the post-war period, acorns were not only used to bake bread, but also to brew decaffeinated coffee substitutes.

Can you eat acorns? Yes, but not raw!

Acorns can come up with excellent ingredients, as reported by the Federal Center for Nutrition (BZfE): 100 grams of acorns contain around 40 grams of carbohydrates, six grams of protein and 24 grams of fat. The fats are predominantly in the form of unsaturated fatty acids, which are considered to be beneficial to health. Acorns are also rich in B vitamins. 100 grams of acorns provide about 390 calories.

In addition to all the healthy ingredients, acorns also contain the vegetable tannins in high concentrations of tannins. Because of this, the raw fruits taste bitter and are not easily digestible: large amounts of acorns can lead to severe gastrointestinal problems. That’s why you should never eat acorns in raw form!

However, since tannin is water-soluble, you can rinse out the vegetable tannins and thus make acorns edible. We explain exactly how this works in the next section.

By the way: tannins are not considered unhealthy per se. Health-promoting effects are also ascribed to them in certain quantities. Some tannins even exhibit anti-cancer properties.

Making acorns edible: instructions

So, to enjoy acorns, you need to flush out the vegetable tannins. To do this, you have to wash the fruit in water for a day or two:
Collect only ripe, undamaged acorns. Tip: Let the collected acorns dry for a day or two, then you can peel them more easily in the next step.
Break open the hard shell of the acorns. The easiest way to do this is with a nutcracker. Tip: If you don’t have a nutcracker at hand, you can crack nuts in different ways.
Remove the brown seed skin around the core.
Place the seeds in a bowl of water. The tannins are dissolved in the water over the next few hours and days. You can tell by the fact that the water turns brown-yellowish.
Change the water about every twelve hours, but at least once a day.
After a day or two, all tannins should be dissolved. If this is the case, the water will remain clear even after several hours. Then the acorns are edible.

Use and eat acorns: ideas and possibilities

You can process the now rinsed acorns as follows:
On the one hand you can puree the soaked acorns directly into a paste. You can either use them immediately or freeze them in the freezer.
The more common variant is to dry the acorns first: put the acorns in a dry, airy place – for example on a grid or a kitchen towel. Leave them there for a day or two until they are completely dry. Alternatively, you can dry the acorns in the dehydrator or in the oven.
You can use and prepare the dried acorns in a variety of ways in the kitchen:
Chop or cut the acorns into chunks, then roast them in a pan without fat. With a little salt, they’re such a delicious, nutritious snack.
You can also grind the roasted acorns and use them as a decaffeinated coffee substitute, among other things.
Without roasting the acorns beforehand, you can also process them into flour: To do this, you have to grind the dry acorns too finely, for example in a blender or coffee grinder.
You can then use the acorn flour in many ways – for example in cakes, cookies, biscuits or bread. By the way: Oaks used to be called “bread trees”, so common was their use as bread flour.
You can also cut the acorns into pieces and use them in soups or stews. Chopped into smaller pieces, you can also use them to fill a vegetarian cabbage roll.
Alternatively, you can roast the acorns whole – in a pan or on the grill. Prepared in this way, they are eaten like chestnuts in Spain, among other places.

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Medlar Fruit: What You Should Know About The Forgotten Fruit

The medlar fruit was widespread in Germany in the Middle Ages – today it is almost forgotten. You can cook delicious jams and jellies from the pectin-containing medlar fruits.

Despite the similar name, medlars have nothing to do with mistletoe: They are trees a few meters high that bear fruit in autumn. The medlars originally come from the Near East. They spread across large parts of Europe well into the Middle Ages – and even found their way into German gardens. The trees are almost exclusively found there today as ornamental trees, as they bloom white in late spring. Medlars are now mainly cultivated in East Asia.

If the medlar fruits reach us at all, they have usually come a long way. Their CO2 footprint is correspondingly bad. With luck you can also get medlar fruits from Central Europe, for example from France. Or you can plant a medlar tree yourself. It likes a sunny and sheltered position and likes nutrient-rich soil that is not too moist and not too calcareous. Otherwise, the medlar is undemanding and rewards you with delicious fruits.

The medlar fruit: A late fruit

The medlar fruit ripens late in the year: the round fruit, which is a few centimeters in size, only begins to ripen in October. You can recognize them by their brownish color and the dried remains of the flower, which are crown-shaped at the lower end of the fruit.

In November, when it starts to get cold and freeze at night, you should harvest the medlar fruits. Whether they can only be harvested after the first frost is controversial. After the harvest, the medlars have to ripen for a few more weeks. Only then are they doughy, soft and aromatic. To ripen, you can place the medlar fruits in a straw-lined fruit box in a cool room. Avoid stacking them.

Medlars used to be popular because they are very healthy. The main reason for this is the tannins it contains, which are said to help against indigestion. This also applies to pectin – the medlar fruit has plenty of fiber. It also contains many minerals, especially potassium.

The medlar fruit in the kitchen

You can eat the ripe medlar fruit raw: cut it open and remove the pits. Then you can scoop out the doughy-soft flesh. It tastes slightly sour and is reminiscent of figs or dates.

The medlar fruit is even better in jams, jellies and compotes because it contains a lot of pectin. You can use the medlars on their own or combine them with apples, pears or quinces. Below is a suggestion on how to process the medlar fruits.

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Food

French fries Vegan? You Should Know That

French fries should actually be vegan, as they only consist of deep-fried potatoes. But it’s not that simple – in some cases there are actually animal ingredients in the fries. So when are they vegan?

Fast food is often criticized for using cheap meat. Those who follow a vegan diet are therefore more likely to eat french fries. But are they actually vegan? If you prepare fries at home in the oven, you can easily answer the question by looking at the list of ingredients on the packaging. But what about the fries in restaurants and snack bars – are they always vegan?

When fries are vegan (and when they aren’t)

French fries consist of three ingredients:
potatoes
spices
frying fat
The small number of ingredients is also the reason why you can easily make fries yourself. Then you know exactly that the fries are vegan.

As a rule, restaurants use a vegetable fat for frying, so the fries are vegan. It is often palm or coconut fat, which is problematic for various reasons. Nevertheless, the fries are vegan in this case.

In these cases fries are not vegan:
Sometimes restaurants fry the fries in clarified butter or lard.
It also often happens that the employees have fried meat in the fryer before the fries, for example chicken nuggets. Then, strictly speaking, the fries are no longer vegan.

Season fries with vegan spices

In addition to the fat used, spices and flavorings are not always vegan:
Beef flavoring on the fries is not uncommon: McDonald’s has been criticized for this in the past, for example. In Germany there was and is not so far.
Some fries have milk or cheese ingredients added, making them no longer vegan.
Many manufacturers add additives to help the fries retain their yellow color, last longer, and be crispy. Not all additives are vegan. That’s why you always have to ask.
By the way: You also have to be careful with ketchup and mayonnaise. Some manufacturers sweet ketchup with honey and mayonnaise usually contains eggs.

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Food

Gluten-Free Cereals: You Should Know These 7 Varieties

Gluten-free grain is a good alternative to wheat, spelt and the like if you suffer from gluten intolerance. In addition, these grains bring more variety to your diet. We introduce you to the seven most important ones.

Millet: Gluten-free grain from the region

The name of this traditional grain comes from the old Germanic and means something like “saturation” or “nutrition”. Millet rightly bears this name: It provides you with a balanced combination of complex carbohydrates and plant-based protein
Millet is also rich in B vitamins, iron, zinc and magnesium.

Amaranth: Gluten-free grain from the Andes

Even the Inca and Aztecs valued the valuable ingredients of amaranth and used it as a healthy and filling staple food. Today, the gluten-free grain has also become a popular food in Europe.

With a protein content of around 15 percent, amaranth is considered a very protein-rich grain. In addition, it provides you with complex carbohydrates and fiber and contains significantly more unsaturated fatty acids than other grains. The gluten-free grain is also particularly well-known for its high iron content. Other minerals that amaranth contains in relatively high amounts are magnesium, calcium, zinc, potassium and phosphorus.

Buckwheat: Gluten-free grain against vascular diseases

Buckwheat also primarily provides you with complex carbohydrates, fiber and protein. In addition, the gluten-free grain scores particularly well with its high magnesium content. It also contains other minerals such as potassium, calcium, phosphorus, as well as B vitamins and vitamin E.

Due to the rutin it contains, a secondary plant substance, buckwheat is said to promote blood circulation and protect the blood vessels. In order to benefit from this effect, you need the buckwheat herb. You can use it to make tea, for example, and drink it several times a day.

Oatmeal: The breakfast classic

Oatmeal consists mostly of complex carbohydrates, but also provides a considerable amount of protein with 12 to 13 grams of protein. Like amaranth, oatmeal is one of the higher-fat grains. They primarily contain unsaturated fatty acids.

Oatmeal also provides you with a considerable amount of fiber, many B vitamins, as well as zinc, iron, manganese and magnesium. In contrast to other cereals, oatmeal has a high beta-glucan content. This is a soluble dietary fiber that has a regulating effect on cholesterol levels. In type 2 diabetics, beta-glucan also lowers blood sugar levels.

Quinoa: the superfood of the Incas

Like amaranth, quinoa was used as a staple food by the Incas. The gluten-free grain provides the body with all macronutrients in a balanced ratio. In addition to complex carbohydrates, quinoa also contains unsaturated fatty acids and vegetable protein.

What is special about quinoa is its complete amino acid profile. Along with soy, it is one of the only plant foods that provide you with all of the amino acids. In addition, quinoa also contains important minerals such as magnesium, iron, potassium, calcium and manganese.

Corn: The slightly different gluten-free grain

Because of its taste and shape, corn differs significantly from other gluten-free grains and is therefore often incorrectly referred to as a vegetable. In terms of its nutritional values, however, it is not dissimilar to other grains: corn also provides you with many carbohydrates and a moderate amount of protein and some fat.

In contrast to other cereals, however, the carbohydrates in corn consist mainly of glucose, fructose and sucrose. These ensure the sweet taste of the yellow grain. In addition, corn contains plenty of dietary fiber as well as minerals and vitamins: it is particularly rich in vitamin A, some B vitamins and vitamin E. It also provides iron, zinc and potassium in moderate amounts.

Rice: The classic from Asia

Rice is one of the classic gluten-free cereals. The nutritional values ​​of the many different types of rice differ greatly in some cases. However, what applies to everyone: Compared to other cereals, rice contains a relatively large amount of carbohydrates, almost no fat and less protein. It also provides significantly less dietary fiber.

If you want to take in as many nutrients as possible, it is best to use whole grain rice. This not only contains a little more fiber and protein, but is also richer in minerals and vitamins, especially B vitamins, iron, magnesium, calcium, potassium and phosphorus.

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Italian Herbs: You Should Know These

Italian herbs should not be missing in any kitchen: Whether fresh or dried, they give Mediterranean dishes the finishing touch. We’ll show you five strains you should know about.

Herbs and spices should be readily available in every pantry. They give your food that certain something and allow you to experiment with flavors. Italian herbs are also particularly popular in this country. We show you the five most important things you should always have at home.

Basil: The royal herb among the Italian herbs

Basil is probably the first thing that comes to mind when it comes to Italian herbs. And rightly so: the strong, aromatic taste is immediately reminiscent of Italy. There, the green herb refines a variety of traditional dishes, for example classic caprese, fresh basil pesto or pizza margherita. You can use basil for salads and dips or season fish and meat dishes with it. And if you want to try something new: even in lemonades and cocktails, the most well-known of the Italian herbs cuts a fine figure.
By the way: Basil is very healthy because it contains essential oils and vitamins A and C.

Rosemary: For fish, meat and potatoes

Rosemary is one of the most popular Italian herbs. The term originally comes from Latin and means something like “dew of the sea”. The herb owes its name to the place where it thrives – the coasts of the Mediterranean. You can use rosemary both fresh and dried in the kitchen. In Italy, the herb is mainly combined with meat and fish, but vegetarians and vegans can also take advantage of rosemary. For example, try rosemary potatoes or season vegetable dishes with them.

Already knew? Rosemary is said to stimulate circulation and help with flatulence and indigestion.

Oregano: Southern Italy’s favorite

Let’s continue with oregano! The spice is particularly popular in southern Italy and a real all-rounder among Italian herbs. What would a pizza sauce be without oregano? But the Mediterranean plant is also often used in meat, fish and vegetable dishes.

Incidentally, a close relative of oregano in German cuisine is marjoram – which is why it is also known as “wild marjoram”.

Tip: By the way, dried oregano is much spicier than fresh. Therefore, you should always be careful with the dosage.

Thyme: Versatile medicinal and aromatic herb

With its spicy-sweet note, thyme refines soups, sauces, stews and meat dishes. The taste of this herb also goes well with a vegetable pan, for example with aubergine and potatoes. Fish dishes go particularly well with lemon thyme.

Important: For the sake of the animals and the environment, you should largely avoid fish and meat. If it does end up on the plate, make sure it is organic.

Sage: Versatile

Everyone knows the characteristic scent of sage. Like most Italian herbs, it can be used in many ways, for example with grilled food or in soups. You can serve delicious sage butter with homemade gnocchi. The common sage you will find in this country is the real sage.

By the way: sage is said to make high-fat foods more digestible.
Sage is not only popular in the kitchen, but also in the fight against colds and gastrointestinal problems – for example in the form of sage tea.

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Potato Varieties: You Should Know These

Potato varieties come in many colors and shapes. They differ in terms of ripening time and purpose. This article gives you an overview of the common varieties. We also introduce you to old potato varieties.

Waxy potato varieties

Waxy potatoes contain less starch than floury potatoes. This means that the tubers keep their shape even when cooked. Waxy potatoes are particularly good for:
fried potatoes
potato salad
potato gratin
These waxy potato varieties are particularly popular:
Linda: The potato variety is known for its good shelf life. Despite its firm consistency, it has a soft and creamy taste.
Sieglinde: The early potato variety forms elongated to oval tubers. The skin is yellow and smooth, while the flesh is considered to be particularly flavorful. The Sieglinde has a long tradition in Germany and is particularly popular here.
Nicola: The variety was named Potato Variety of the Year in 2016. It tastes slightly sweet and yet earthy. Their elongated tubers are among the medium-early potatoes.
La Ratte: The French variety impresses with its fine nutty taste. La Ratte is one of the medium-early varieties and stands out because of its squishy, ​​croissant-shaped tuber. It is traditionally used for gratins.

Predominantly waxy potato varieties

Predominantly waxy potatoes burst easily when cooked and are slightly softer than waxy potatoes. They are especially useful for
Boiled and boiled potatoes
fries
baked potatoes
These varieties are among the predominantly waxy potatoes:
Granola: The round to oval tubers are typically yellow in color. The medium-early variety was voted Potato Variety of the Year in 2014.
Laura: The skin of the potato variety is red, while the flesh is yellow. It is particularly popular because of its strong taste.
Bintje: Characteristic of this medium-early variety are its mild, creamy taste and its typically long-oval tubers.
Red Emmalie: The potato of the year 2018 is characterized by its red flesh and skin. It was bred by organic farmer Karsten Ellenberg and is said to be easy to grow. The early variety has a spicy taste and a fine consistency.

Floury potato varieties

Floury potato varieties have the highest starch content. As a result, they are significantly softer after cooking and can be easily mashed with a fork. The tubers of floury varieties are often significantly larger than those of waxy varieties. Floury potatoes are best suited for these dishes:
Mashed potatoes
Soup
potato pancakes
gnocchi
The following varieties are floury potato varieties:
Augusta: The early potato variety has round to oval tubers, while the skin is rather rough. The taste is mild and aromatic. The variety stores well.
Alma: The Alma is particularly striking because of its particularly light, almost white flesh. It is also particularly productive.
Agria: The variety is cultivated particularly frequently in Germany. It is one of the medium-early varieties and can be stored well.
Gala: The variety is one of the early potato varieties. Their yellow flesh is considered particularly aromatic. The tubers are round to oval and have a fine skin.

Old potato varieties

Old potato varieties have been forgotten more and more over time. The varieties are usually not particularly lucrative for conventional cultivation, as they require more care and yield less. In recent years, however, some farmers and organic farms have tried to preserve old potato varieties.

Like other varieties of potatoes, old varieties are divided according to the degree of ripeness and purpose. You often come across old varieties, especially at markets and in farm shops. If you plant old potatoes in your own garden, you can help preserve variety by choosing old varieties. You can buy the seeds for this from some clubs and organic farms.

Here are a few old potato varieties:
Bamberger Hörnchen: The variety is also called Bamberger Krumbeere and is one of the medium-late varieties. The squirrels are easily recognizable by their characteristic shape and yellow-pink skin. The potato variety is one of the waxy potatoes.
Highland Burgundy Red: The Scottish potato variety is considered a rarity, although it has been around since the beginning of the 20th century. The floury potato is particularly noticeable because of its red flesh and oval shape. It is one of the medium late varieties.
Mecklenburg pinto: The exotic rarity comes from Mecklenburg. The variety is oval and oblong in shape. While their skin is dark purple, the flesh is white and blue veined. The taste is reminiscent of chestnuts.
Vitelotte: The Vitelotte is one of the purple potatoes and is characterized by its elongated shape and dark skin. The blue and white marbled flesh has a strong and bitter taste.

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