From white asparagus festivals to wild garlic leaves gathered in forests, Germany has a surprising collection of fruits and vegetables that many newcomers have never encountered before. Here are nine worth getting to know.
Germany is often associated with sausages, bread and beer, but one of the biggest surprises for many newcomers is the country’s strong attachment to seasonal produce.
At regular intervals throughout the year, certain fruits and vegetables take over supermarket shelves, restaurant menus and weekly markets – and often take newcomers by surprise.
We take a look at nine which provide some of Germany’s most distinctive flavours.
Kohlrabi
For many recent arrivals, kohlrabi is the mystery vegetable sitting in the supermarket produce section.
Resembling a turnip with protruding stems, kohlrabi is related to cabbage and broccoli but with a milder flavour.
One reason Germans love kohlrabi is its versatility. It’s often given to kids raw as a snack, where it tends to go down well on account of its sweetness and satisfying crunch.
It’s also grated into salads, boiled and served with creamy sauces, baked into casseroles or even used in vegetable schnitzels.
While it may feel exotic to many newcomers, German shoppers routinely buy it year-round.
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White asparagus (Weißer Spargel)
If there is one food that perfectly captures Germany’s love of seasonal eating, it is white asparagus.
Sometimes known as “white gold”, the pale spears are grown entirely underground to prevent sunlight from turning them green. The result is a thicker, more delicate vegetable with a mild, slightly sweet flavour.
Every spring, usually from April until June 24th, which is St. John’s Day, Germany enters asparagus season (Spargelzeit). Roadside stalls appear almost overnight, restaurants print special asparagus menus and entire festivals celebrate the harvest.
Newcomers are often astonished by the scale of the phenomenon. While asparagus is common in many countries, Germany’s devotion to the white variety is on another level entirely.
Germany’s famous asparagus for sale at a farm in Kutzleben, Thuringia. Photo: picture alliance/dpa | Martin Schutt
Black salsify (Schwarzwurzel)
If white asparagus is Germany’s celebrity vegetable, Schwarzwurzel is arguably its hidden gem.
Often called “winter asparagus”, black salsify arrives looking anything but appealing. The long dark roots are muddy and rough-skinned, giving little hint of what’s inside.
Once peeled and cooked, however, they reveal a creamy white interior and a surprisingly delicate flavour that is often described as nutty, sweet and slightly asparagus-like.
Historically important in German winter cooking, black salsify has become less common in recent decades. Still, it remains a favourite among those who appreciate traditional seasonal vegetables.
It’s also rich in fibre and contains inulin, a prebiotic compound that supports gut health.
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Wild garlic (Bärlauch)
Every year, usually from March onwards, cafes, restaurants and markets suddenly seem to fill with products containing Bärlauch.
Known in English as wild garlic or ramsons, this plant looks more like spinach than garlic. Its long green leaves carry a fresh garlic flavour that is gentler and less pungent than ordinary garlic cloves.
Bärlauch grows naturally in forests and is one of Germany’s most celebrated spring ingredients. Pesto, soups, herb butters, breads, dumplings and pasta dishes all get the Bärlauch treatment here.
Many Germans even head into the woods to forage for it themselves, though experts warn that inexperienced foragers can confuse it with a number of poisonous lookalike plants.
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White and red currants (Johannisbeeren)
Many visitors recognise blackcurrants, but Germany’s enthusiasm for red and white currants often comes as a surprise.
Known as Johannisbeeren, these shiny berry clusters appear in supermarkets and weekly markets throughout the summer.
Their name comes from St John’s Day on June 24th, around the time the first berries traditionally ripen. So, for those keeping track, this date marks the end of asparagus season and the beginning of currant season in Germany.
Red currants are tart and are commonly used in cakes, jams, desserts and fruit compotes.
White currants are slightly sweeter but still carry the refreshing sharpness that makes them popular in German baking.
For many people from North America, Asia or Southern Europe, they’re among the least familiar fruits commonly sold in Germany.
Lamb’s lettuce (Feldsalat)
Have you ever wondered why German restaurants continue serving fresh local salads throughout winter? Often, the answer is Feldsalat.
Known in English as lamb’s lettuce or corn salad, Feldsalat consists of small rosettes of dark-green leaves with a delicate texture and a slightly nutty flavour.
And, unlike many salad greens, it can withstand frost – making it one of the few vegetables that can still be grown outdoors during Germany’s colder months.
‘Feldsalat’ with autumn vegetables in the background. Photo: picture alliance/dpa/dpa-tmn | Christin Klose
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It pairs particularly well with stronger ingredients such as mushrooms, beetroot, goat’s cheese, walnuts and bacon.
Many Germans also appreciate it for its nutritional value, as it contains vitamin C, iron and folic acid at a time of year when fresh local produce is otherwise limited.
Quince (Quitte)
At first glance, a quince looks like an apple or pear. The similarities end there.
The fruit’s aroma is extraordinary. A single ripe quince can easily fill a room with a sweet, floral scent but biting into one is rarely a pleasant experience. Raw quinces are famously hard, tart and astringent.
Although less common than they once were, quinces remain part of Germany’s culinary tradition, especially in autumn when the fruits are transformed into juices, syrups, jellies and preserves.
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Sea buckthorn (Sanddorn)
One of Germany’s most unusual fruits is sea buckthorn (Sanddorn).
These vivid orange berries grow along parts of the Baltic coast and are sometimes called the “lemon of the north”.
They contain exceptionally high levels of vitamin C and have an intensely sour flavour that many people find too sharp to eat raw.
Instead, sea buckthorn appears in juices, jams, syrups, teas, desserts and even liqueurs.
Its striking appearance and powerful taste make it memorable – and newcomers rarely realise just how popular it is in Germany until they take a trip to the north.
Italian Plums (Zwetschgen)
Many countries have plums, but Germany has a particular fondness for Zwetschgen – a type of European plum often translated into English as Italian plum or sometimes damson.
If you’ve spent any time in Germany between August and October, you’ve almost certainly seen them piled high at market stalls and bakery counters.
At first glance, they can look similar to ordinary plums, but Germans make a clear distinction. Zwetschgen are typically smaller, longer and darker in colour.
For many Germans, the arrival of Zwetschgen means Zwetschgenkuchen, the classic plum cake that suddenly appears in bakeries, cafés and family kitchens across the country.
Zwetschgen, which contain less water than ordinary plums and separate easily from the stone, are also commonly cooked into jams, compotes, fruit purées and chutneys.
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