Seasonal cooking: when Germans eat what

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German cooking follows the calendar. Spring = Spargelzeit: white asparagus from April to June 24 (Johannistag!) — sacred season. Summer = strawberries and cherries from the field. Autumn = Zwiebelkuchen with Federweißer, chanterelles and pumpkin. Winter = Grünkohl with sausage and Lebkuchen for Christmas. Seasonal tastes better and costs less — the market does not lie.

●Asparagus: white under the soil (sun turns it green) — peel bottom to top
●Federweißer: young fermenting wine — autumn only, never sealed
●The weekly market on Saturday morning — fresher and cheaper than the supermarket

🥕 Mushroom picking is regulated: up to 100 g of chanterelles daily is fine, but rare boletes can cost you a €50,000 fine.

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