Willst Du mehr über spezielle Gemüseteile wissen? Ich verschicke in unregelmässigen Abständen Newsletter mit meinen neusten Erkenntnissen, Tipps, Hinweisen, Rezepten. Die hier gesammelten Mailadressen werden ausschliesslich für den Versand des Newsletters verwendet.    Do you want to know more about special parts of vegetables and fruits. I unregularly publish newsletter about my latest experiences, with tipps, recipes, know-how.      
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Geschmorte Karotten mit dem Pesto von Karottenkraut auf Randen-Couscous

Es ist Karottenkraut-Saison! Jetzt ist es noch frisch und jung, ideal, um es zu einem Pesto zu verarbeiten. Darum stelle ich Euch hier eines der ersten Rezepte vor,

How to eat radish leaves – an instruction by Fergus Henderson

He inspired me to call my initiative for special vegetable parts «Leaf to Root». Fergus Henderson, british star chef and father of the «Nose to Tail» movement.

Cake with banana peel

In my current workshops around «Leaf to Root», the cake with banana peel ist actually a highlight. As everybody is asking for the recipe,

Yves Ollech, Nürnberg: Grapefruit peel with Coffee and Vanilla

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With starchef Yves Ollech I exchange ideas and information around special parts of vegetables and fruits since my researches for the book «Leaf to Root».

Fried peel of sunchokes by Karim Schumann

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I met Karim Schumann a couple of years ago at Waldhotel Davos. A great young chef, who told me, that he likes to cook vegetables and that he for example uses the peel of the sunchoke in a dish.

Potato doughnut with the Jam of potato peels by Nils Osborn

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Winter is the time for potatos. You can also use the peels, as Chef Nils Osborn from Zurich shows in his Recipe for a potato peel jam,

The essence of the aromas: How mandarin peels become a ghost in a bottle

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For the book «Leaf to Root» I have worked intensively together with the
sensorics scientist Christine Brugger. As a distiller,

Candied fennelstem and sirup made out of fennelstem

This postis about how to make candied fennelstem and sirup out of fennelstem. It hasn’t been translated in English yet.

Restaurant Schöngrün: Ein Garten von Blatt bis Wurzel verkocht

This post is about the Restaurant Schöngrün in Berne/Switzerland, where they have an organic garden and the chef cooks vegetables from their garden from Leaf to Root.

Gekochte Blüten der Haferwurzel

This postis about the flower of the oat root, which I have cooked lately. It hasn’t been translated in English yet.