The heaviest vegetable in Germany weighs over 56 kg (photo) | Germany Information and Travel Tips | DW

Kleistov • In the federal state of Brandenburg, in the town of Klaistow, or rather on the territory of the farm where asparagus is grown, the championship for the title of the heaviest vegetable in Germany has been held for the ninth time. Competitions are held in seven categories: tomatoes, onions, cabbage, carrots, beets, kohlrabi and zucchini. We represent the winners – not all, but the most noticeable (in our subjective opinion).

Markus Schlafke raised the winner in the zucchini category. Weight – over 56 kg

Vegetable grower Marvin Rymer won the onion category. This “onion” weighs 1.6 kg

Viola Wegener won in the category “tomatoes”. The weight of this tomato is 1.3 kg

And this is how the winner in the “beetroot” category was weighed: 12.6 kg!

And this carrot weighs 3.3 kg

The recipe for success from Marcus Schläfke who grows zucchini: well prepared soil with compost or manure, enough space in the garden and proper watering. The 56-kilogram zucchini marrow was grown without any chemicals, the new record holder emphasized.

See also:

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  Favorite vegetables of the Germans

  Parsley root

  Parsley can be root and leaf. The flesh at the root is tender, and, unlike the leaves, it has a more subtle and delicate smell. The smaller the root, the better it tastes, the Germans say about the parsley root (third from the left in the photo). It is often confused with parsnips (left). Rich in vitamin C and carotene, parsley root is used in soups and broths, as well as in mashed potatoes or carrots.

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  Favorite vegetables of the Germans

  Kohlrabi

  At the head of the table is kohlrabi. It is a typical German vegetable, popular as a crunchy ingredient in soups or as a tender steamed vegetable garnish. The Latin word “turnip” is hidden in its name. A number of languages ​​do not have their own word for this tuber, so the name kohlrabi came into use.

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  Favorite vegetables of the Germans

  Savoy cabbage

  This curly emerald green cabbage is one of the most popular vegetables in Germany. It is called savoy cabbage or welsh cabbage. A classic winter vegetable rich in vitamin C and fiber. This cabbage is used for making side dishes or soups. Germans happily eat savoy cabbage chips in the oven.

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  Favorite vegetables of the Germans

  Turneps

  It is a biennial plant of the cabbage family of the turnip subspecies. Thin stems and long leaves are a variety of May and Autumn turnips. It is exotic even for Germany. Traditional Rhine vegetables can be found in May and then in autumn, mainly in the weekly markets. The taste and method of preparation is a bit like chard.

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  Favorite vegetables of the Germans

  Cheremsha

  Delicate garlic smell and taste: wild garlic or wild garlic grows in the forests of Germany from March to May. Young leaves are used to make pesto, sauces, and bread spreads. Garlic is delicious in mashed potatoes and spiced butter. But be careful when harvesting: the plant is very similar to the poisonous May lilies of the valley and crocuses.

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  Favorite vegetables of the Germans

  Kozelets

  This typical winter vegetable is also called “Spanish goat”. What at first glance may not seem very appetizing, when peeled (it is necessary to clean it with gloves) looks like asparagus or, as the Germans also call this vegetable, “asparagus for the poor.” Peeled white sticks are prepared in the same way as the favorite vegetable of the Germans – asparagus.

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  Favorite vegetables of the Germans

  Asparagus

  White asparagus is known in Germany as the “queen of vegetables”, some even call it “white gold”. At the beginning of the season, this field vegetable is quite expensive but popular in Germany. It is noteworthy that white asparagus is little known in other European countries. Green asparagus is more commonly eaten there.

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  Favorite vegetables of the Germans

  Radish

  Radish – the name of this vegetable comes from the Latin word radix – root. An extremely healthy vegetable, radishes are always eaten raw and are often added to salads or served as artfully sliced ​​thin spirals to Bavarian appetizers. White radish salad is also popular in Swabia.

  Author: Dagmar Brightenbach, Victor Weitz

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