Plant-Based Foods

Wild Garlic

Wild garlic has become increasingly popular as a tasty cooking herb in recent years. However, pickers should know the typical characteristics of the plant very well as wild garlic has several poisonous “doppelgangers” or doubles.

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Ginger (Zingiber officinale)

Ginger is available at the shops in fresh, dried, candied or pickled form. The fresh root has an aromatic-spicy smell with a hint of lemon, while dried ginger has a subtle sweet scent.

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Marillenkerne

Apricots are a popular type of fruit, but not all parts of the apricot should be eaten: hydrocyanic acid is formed during the digestion of apricot stones. Thus, consuming the stones can lead to serious, even fatal, poisonings. 

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Nuts and Dried Fruit

Chestnuts, nuts, dates and figs are very popular snacks in the cold season of the year and also as ingredients in baked goods. They are also tested for mycotoxins by AGES.

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Olive Oil

Olive oil is made from the fruit of the olive tree and produced in eight different categories. Only four olive oil categories may be marketed.

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Mushrooms

Mushrooms are traditionally classified as plants biologically-speaking. However, meanwhile they are believed to be more closely related to animals.

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Pine Nuts

Some people are left with a metallic taste in their mouths after having eaten pine nuts. This irritation can last for up to two weeks and will go away without medical treatment.

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Citrus Fruit

The peel of citrus fruit is often treated with preservatives so that it keeps longer. Consumers should always wash their hands thoroughly after peeling citrus fruit.

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Chocolate

Chocolate is made from the fermented fruit of the cocoa tree. High-quality chocolate with high levels of cocoa can be found on the market in increasing amounts, in addition to milk and white chocolate. Chocolate should be stored in a cool place so it is fresh for its whole shelf life.

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