Wood sorrel
This pretty wild plant grows in almost every meadow in this country. What's less well known, however, is that it's also very tasty. As the name suggests, its flavor is slightly tart. Whether added to wild herb salads, used as a garnish, or mixed into quark, wood sorrel lends just the right depth of flavor. Due to its oxalic acid content, however, it should only be eaten in small quantities.
Hop asparagus
Hop shoots refer to the root shoots of the hop plant. Originally a byproduct of hop cultivation, they are now offered as a delicacy by some farmers. 100 grams can cost up to 13 euros, as harvesting is labor-intensive and the season is short, lasting only from March to April. Hop shoots can be served in salads or in hot dishes.
The delicate roots have a flavor reminiscent of asparagus, but are nuttier and more elegant in aroma. A particularly refined and undiscovered delicacy for gourmets and explorers.
Black walnuts
A delicacy in southwestern Germany, black walnuts – also known as "Palatinate truffles" – are hardly known in the rest of the country. They are made by picking unripe walnuts in midsummer and pickling them for several weeks. The final preservation step involves boiling them down with spices and sugar.
Finally, the nuts need to steep for at least six months. The reward for this patience: a highly aromatic, sweet, and soft nut. Sliced, black walnuts taste wonderful with cheese, game, or on desserts. The syrup is suitable for sweetening. Unusual – and unusually delicious!
