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In contrast to summer savory, winter savory (Satureja montana) is spicy and hot with digestive and appetizing properties.

Wild chervil has a spicy, bitter taste. Be careful when gathering wild chervil as it can easily be mistaken for similar-looking poisonous plants!

Sea buckthorn tastes very sour and tart. It is high in vitamin C. The berries also contain beta-carotene, tannins and traces of vitamin B12.

Fresh fenugreek leaves (methi) can be used as a salad or vegetable. The tangy-bitter herb is also a spice. Organic quality?

Green peppercorns come from unripe pepper fruits and can be used to refine many dishes, from stews to desserts.

Real plums (plum, squeeze, plum) taste sweet raw, juicy with a sour note. The stone fruits are digestive.

Kañiwa or Cañihua, lat. Chenopodium pallidicaule) is rich in iron, fiber, gluten-free protein and antioxidants.

The kombu alga, also called Japanese leaf kelp, is a brown alga that is very well known in Asia. It is well suited for seasoning soups.

Moringa powder is made from the dried leaves of the moringa tree. The effectiveness of the leaves in powder form has not yet been proven.

The garden black salsify (winter asparagus, black salsify) can be a particularly healthy delicacy if you know how to peel and prepare it.

Basmati rice is a long-grain, aromatic rice that tastes excellent with Asian dishes.