Other edibles

Wild and under culture

Wild fruits are the fruits of fruit trees that have been edited only little breeding. Occasionally varieties have been reading out. Therefore, the transition to culture fruit is often blurred. Wild and cultural fruits can be therefore not always exactly distinguished.

Wild fruits are grown in commercial plantations, although in far less dimensions than in the intensive cultivation of common fruit. Generally, it is to note that sometimes only individual species in a genus produce edible and culinary useful fruits.

Here are some examples of proven varieties for commercial cultivation and those that have potential:

Actinidia arguta – mini Kiwi

The small fruit 'sister' of the Kiwi is wrapped, very frost hardy and mostly dioecious like the famous, hairy, big fruity kiwifruit Actinidia deliciosa. The fruit of Actinidia arguta has the size of large gooseberrys and can be eaten along with the smooth peel.

Amelanchier varieties – Serviceberry

Amelanchier lamarckii are 2 to 8 m tall shrubs depending on the growing conditions with wide-growing branches; white flowers in loose racemes appearing in April/May; violet to purple-red round sweet fruits are edible, remarkable yellow to carmine autumn colours - both species are adaptable to any site and are equally versatile in their use.

Amelanchier ´Ballerina´ has larger and tasty fruits, ´Prince William´ fruits have the size of blueberries. The fruits of both varieties are ready-to-eat and can be processed to juice and marmalade.

Asimnia triloba – Indian Banana

The Indian banana is an exotic-looking, interesting niche product that should at least be cultivated due to many positive characteristics - for the local market / direct sales. For the novelty, exoticism, robustness, easy cultivation, possible ecological cultivation, little cutting effort and cheap ingredients with positive values of amino acids and higher levels of vitamins A and C as E.g. Apple, as well as the positive, promotional label "Indian banana".

Chaenomeles – Japanese Quince

Like the true Quince (Cydonia oblonga) the fruit of the Japanese Quince can be processed to jelly, juice, liqueur and even wine. The intense orange-red colour of ´ Cido´ is captivating. The term "Northern lemon" underscores the high vitamin C content of Chaenomeles species, whose juice is regarded as a natural preservative. For the cultivation of the unassuming ornamental quince, a foot stem and spindle-like education is beneficial.

Cornus mas – Cornelian Cherry

Cornus mas is an interesting fruit tree with high ornamental value due to the early flowering and attractive autumn color. The large, bright red, slightly pear-liked fruits fully ripe in September. They can be eaten raw or being processed into jelly, jam, juice, liqueur, wine and brandy. Special fruit varieties of this very sturdy, undemanding shrubs are 'Jolico' and ' Schönbrunner Gourmet Dirndl', which bear greater fruits compared to the wild form and have much larger buds and flowers.

Corylus avellana – Hazelnut

The hazelnut is not among the medicinal plants, it contains much fat (over 60%) and proteins, calcium, iron and vitamins A, B1, B2 and C. As food it therefore is like all other nuts also of high health value.

Hazelnuts grow as a small tree or shrub. They are up to 6 m tall and prefer nutrient-rich soils. Many varieties have been bred for commercial cultivation. Including `Webbs Preisnuß, ´Wunder aus Bollweiler´ and ´Nottinghams Früheste´.

Schisandra chinensis – Chinese Magnolia Tree

Schisandra chinensis also Chinese Magnolia or Chinese lemon tree (Chinese: Wu Wei Zi) is a species of plant in the star anise family Schisandraceae. For the herb from China there is an over 2000 years application tradition as medicinal products for the building and strengthening on various forms of weakness. Schisandra berries contain a variety of effective ingredients, whose testing is not yet completed. The antioxidant effect is mainly attributable to the Lignan Schisandrin B and can be considered in the face of many investigations now demonstrated.

Lonicera kamtschatika – Blue berried Honeysuckle

Die Reifezeit ist in frühen Lagen ab Ende Mai und damit deutlich vor Erd- und Johannisbeeren. Vollreif sind die Früchte süß mit heidelbeerähnlichem Geschmack. Der Gehalt an Vitamin C und weiteren sekundären Inhaltsstoffen ist hoch. Lonicera-Früchte sind interessant für den Direktabsatz und eine Besonderheit in einem abwechslungsreichen Sortiment, das der Kunde zunehmend fordert.

Lonicera kamtschatica are very frost hardy in wood and flowers. They get along with a wide range of soils. Supplementary irrigation is not required due to the early time of maturity but may be useful on light soils. Diseases and pests not occurred so far in appearance, so that phytosanitary measures are usually not necessary.

The maturing period is in early positions from the end of May and thus significantly before strawberries and currants. The fruits have a sweet, blueberry-like taste. The content of vitamin C and other secondary ingredients is high. Lonicera fruits are interesting for direct sale and a special feature in a varied assortment, which the customer increasingly requires.