Vegetables & Horseradish

Our vegetables are not only available fresh but also frozen or tinned. Whichever processing option is used, we ensure the highest level of quality and can trace the products right back to individual farmers.

The word vegetable derives from the Medieval Latin word vegetabilis, meaning growing or flourishing. It refers to the edible parts of wild or cultivated plants. These parts can be leaves, fruit, tubers or roots which we eat raw, cooked or tinned. Vegetables are eaten as part of a healthy diet as they contain few calories. They are an important part of everyday cooking and are good for the digestive system.

 

 

 

 

HORSERADISH


Horseradish loves loamy ground, which is particularly fertile due to its high proportion of decomposed material and capacity for storing nutrients and water. Horseradish must be meticulously looked after during its vegetation period and prepared with great care. Every root must be dug up by hand several times and replanted to free the primary root from superfluous offshoots. Careful selection by hand means that only the highest quality horseradish roots used.

 

 

CARROT


The carrot is a member of the umbelliferae family and goes by many different names in German-speaking countries. In our part of the world, only the root is used. The carrot is a biennial plant – in the first year, it develops a wonderful rosette made of feathered leaves and a taproot. As it grows, this taproot becomes stronger and is able to store an increasing amount of nutrients and water. In Central Europe, carrots ripen between August and September.

POTATO


The German term Kartoffel derives from the Italian word for truffle (tartufolo). However, in parts of Germany, Austria and Switzerland, the potato is also called Erdapfel, meaning earth apple. Just like the tomato and the pepper, the potato belongs to the Solanaceae family. Around 376 million potatoes are harvested worldwide every year, making them one of the world’s most important foods. They are also used as animal feed and as a raw material in industry. The potatoes we know today originate from the Andes and were first registered in Europe in 1567 in the Canary Islands. It was their beautiful flowers that caused them to be brought to Europe, where they found a home in numerous botanical gardens as ornamental plants. 


ONION


The onion, also known as the bulb onion or common onion, is one of the oldest cultivated plants in human history. It has been used as a medicine, herb and vegetable for more than 5,000 years. The Ancient Egyptians even gave onions to their gods as a sacrificial offering and, in Roman times, onions were one of the most important foods for the poor. It was in fact the Romans who caused onions to become so widespread in Central Europe. Both the green part of the onion and the onion bulb are usually either finely chopped or cut into rings and eaten raw, roasted or steamed with other food.

 

 

CELERY


Celery is a member of the umbelliferae family and consists of more than 30 plant sorts. This vegetable is either an annual or biennial herbaceous plant and has long been used as an agricultural crop and also as a medicinal plant. It has been used as an everyday food since the time of Ancient Greece.

 

 

CHINA CABBAGE


China cabbage, also known as nappa cabbage, has an average weight of one to three kilogrammes. It is available all year round but is mainly harvested in October and November. The cabbage is prepared in many different ways in our part of the world. It was cultivated in China as early as the 5th century AD but only became known in Europe at the beginning of the 20th century.

 

 

WILD GARLIC


Wild garlic, also known as broad-leaved garlic, wood garlic, buckrams, bear's garlic or bear leek, belongs to the Allium genus and is related to onions and garlic. It is a popular plant which grows wild and which many people like to pick. This vegetable is a perennial, herbaceous plant found almost everywhere in Europe. It loves shady, damp woods and wetlands, and is a well-known vegetable, herb and medicinal plant. Usually, only the leaves are taken and used to prepare delicate mixtures of herbs, dips, herb butter or pesto.