is cultivated for its ornamental flower, and here in Germany, mostly for its edible root, and herbal properties. It also grows wild and is known as
purple or common salsify
goatsbeard or simply
It tastes wonderfully buttery with a combined sweet and tartness. Here with red beets and black caraway seeds, seared in a bit of olive oil.
Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.
If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle.