Vegetables and fruits

Bay leaves are an indispensable ingredient in side dishes and broths. In addition, it imparts a distinctive flavor to many classic sauces such as béchamel, bread and tomato sauce. Bay leaves are used all over the world, in traditional and modern cuisine, for seasoning seafood, poultry, meat, rice an...

Raspberries are consumed both fresh and frozen or used to make jam, jelly, marmalade, juices, as well as berry puree. Raspberry wines, liqueurs, liqueurs, liqueurs have high taste....

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White grapes, seedless. This grape variety is also known as "Sultana", one of the most widespread and famous grape varieties in the world, suitable both for fresh consumption and for the production of raisins. Yellow-green clusters of medium to large size, the berries of this grape are large, have a...

Blueberries are used for food and for making liqueurs, jelly, jams, pies. Also stored frozen. In many places, berry picking brings significant income to the population.Blueberries are low in fruit acids. But they are high in A and B vitamins, manganese, fiber and flavonoids. Berries are a good sourc...

Plums are usually eaten raw. They are also added to fruit salads, pastries, ice cream and other desserts. Dried fruits are prepared from prunes.Plums are also used in the preparation of meat dishes. Their sweet and sour taste pairs well with fatty meats, which are used in recipes for stuffed duck or...

Ripe, firm, small red cherry tomatoes were selected for pickling. Pickled cherry is a great addition to the main course, they are especially popular from late autumn to early spring, giving color and freshness to both festive and everyday tables.According to a specially developed recipe, marinated c...

Red currant is used mostly for making jams and other canned goods. In Scandinavian countries, it is often used as a component of fruit soups and puddings. In Germany, it is used in combination with custard or meringue as a filling for cakes.Red currant berries contain less sugar (4-10%) than black, ...

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Red cabbage contains proteins, fiber, enzymes, phytoncides, sugar, iron, potassium, magnesium; vitamin C, B1, B2, B5, B6, B9, PP, H, Provitamin A and carotene. Carotene is 4 times more than in white cabbage. The anthocyanin contained in it has a positive effect on the human body, increases the elast...

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