Best Central European Vegetable Types
Všestarská cibule are high-quality onions produced in the Municipality of Všestary and the neighbouring areas in the Czech Republic. The onions come in a great number of varieties, namely Radar, Armstrong, Hyskin, Sedona, Hybelle, Sturon, Baldito, Narvito, Takmar, Canto, Wellington, Takstar, Viktory, Profit, and Festival.
They come either in a spherical or ovate shape, with golden yellow skins, and a white to greenish-white flesh on the interior. The scent of the onions is sweet and slightly pungent, typical for onions. The taste is unique, delicately sweet with a varying degree of sharpness, depending on the variety of onion.
Makói hagyma is a strong tasting, round onion from the Makó region in Hungary that has a very high dry matter percentage and firm, white flesh. The town of Makó is also called the "Hungarian onion capital", and holds an annual Onion Festival where one can sample tasty dishes made with these onions - bread, strudels, scones and others.
The high dry matter content in the onion is due to the dry weather season at the end of summer, resulting in an onion which does not spoil easily and has a long shelf life. Its skin is bronze-red in colour and its strong, hot taste is owed to the high amounts of allyl sulphide (a colourless liquid with an intense smell)found in the Makoi hagyma.
This asparagus is grown in Germany's Strobenhausen region. There are two types of this aromatic vegetable – green and white, which may vary in color from white to violet. The farming of asparagus in Schrobenhausen was first mentioned in documents dating back to 1851.
The light sandy soil prevalent in this region is what makes this asparagus particularly tender, giving it a distinctive strong and nutty flavor. The long tradition of asparagus cultivation in the Schrobenhausen region and the expertise of the farmers who have been growing it for generations guarantee its excellent quality and great taste.
From early May until the summer solstice, the asparagus season in Abensberg attracts thousands of gourmets and other gastronomic visitors. During the season, when the farmers open their taverns, Abensberger asparagus are served everywhere along the Danube and Altmühl.
The slight bitterness of this asparagus is complemented by its delicate sweetness. The designated cultivation area of this variety of asparagus is among the oldest in Europe; the first mention of the 'sand belt' zone in Abensberg dates back to 1730.
Beelitzer Spargel is a variety of very thick asparagus grown in the Beelitzer Sander and parts of the Teltow-Fläming rural district in Germany. This seasonal vegetable has a long tradition - in 1861, Karl Friedrich Wilhelm Hermann became the first person to plant whole fields of asparagus in Beelitz.
There are two types - white, grown in complete sun deprivation, and the green ones, which are ripened in the sun. During the season, Beelitzer Spargel is the leading star of local cuisine, and the annual asparagus festival is a beloved tourist attraction.
Potatoes from Lika differ from others in that they contain a higher percentage of dry matter. That means that this potato variety contains more starch, vitamins, minerals and fiber. Potatoes grown in Lika have yellow to brown skin and bright white to yellow meat.
The taste of these potatoes is floury due to their high starch content, which also contributes to their ability to disintegrate if cooked for too long. The planting, earthing and extraction of potatoes must take place in the region of Lika, in southwestern Croatia.
Szentesi paprika is a collective name for the forcibly grown peppers of four different varieties of Capsicum Annuum. First are white peppers; smooth skinned and shiny, conically shaped with a strong paprika smell and mild flavour. White peppers are intended to be stuffed, either with meat, rice, or both.
The next variety is pointed hot peppers which are shiny, smooth, long and pointy in shape, green in colour and with a spicy flavour. Kapia peppers are conical, smooth, shiny, dark red in colour, and sweet and mild in terms of flavour. The last variety are the tomato-shaped peppers, unique in their shape, deep red in colour, with a strong paprika smell and a mild taste.
Brabantse Wal asparagus is unique for its flavor, which differs significantly from other asparagus varieties. It is white colored and slightly salty because its flavor is influenced by pure groundwater and the salty sea air. The perfect accompaniment for Brabantse Wal asparagus are white wines, fish such as cod or shrimp, or smoked chicken.
Varaždinsko zelje is an autochthonous variety of cabbage traditionally grown in Varaždin County. The most important property of this cabbage variety is that it can withstand winter cold very well, but it can also be grown as a spring cabbage. The heads of the cabbage are flat, light olive green, and when it is ready for harvest the leaves usually begin to curl upward.
It has a bitter and sharp flavor and pungent smell. Because its leaves are durable and elastic, it is traditionally used in recipes that require longer cooking time, such as cabbage soup or braised cabbage with bacon or beef.
Ever since the 1850s, when blanching and forced growth techniques were first introduced at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Brussels chicory has been traditionally cultivated in the wider Brussels-Mechelen-Leuven area where it thrives in the temperate climate of southern Flanders.
Today, Belgium exports its witloof (lit. white leaf) chicory to over 40 different countries. Like all vegetables grown in the absence of light, Brussels Grondwitloof remains white to pale yellow in color, it is particularly crisp and has a delicate bittersweet flavor.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.