As of: March 9, 2024, 5:00 p.m
By: Ines Alms
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With their often striking appearance, old vegetables are not just for lovers.
They are usually easy to grow, particularly delicate and resilient.
1 / 10Both the berries and the leaves of strawberry spinach are edible raw, but unfortunately they do not taste like strawberries.
The leaves are cooked like spinach.
The plant can even be kept in a pot.
© imagebroker/Imago
2 / 10The zucchini variety 'Zapallito' originally comes from Argentina.
Its fruits are only the size of a tennis ball, but the plant tolerates drought quite well.
© Zoonar/Imago
3 / 10Stielmus or turnip stem are the leaves and stems of the turnip.
They have a sour, spicy aroma and can be prepared like chard or spinach.
© Shotshop/Imago
4 / 10Old tomato varieties don't always have to be red: The 'Golden Queen' was bred in 1884, is low in acid and juicy.
It can also be cultivated in pots.
© agefotostock/Imago
5 / 10The Armenian cucumber (Cucumis melo var. flexuosus) is actually a melon and grows up to one meter long.
You eat them like a cucumber.
On the ground they grow rather curved, but when grown hanging they remain quite straight.
© Pond5 Images/Imago
6 / 10It looks very lively, but the Chioggia beet is a historical variety that was bred as early as 1841.
The rings disappear during cooking.
© Pond5 Images/Imago
7 / 10The historic chard 'Bright Yellow' is undemanding, resilient and can be harvested over many months.
It is a popular variety for a reason.
© imagebroker/Imago
8 / 10The robust runner bean 'Blauhilde' produces a high yield.
It is considered virus-resistant and resistant to bean diseases.
© Zoonar/Imago
9 / 10Knollenziest (Stachys tuberifera) is somewhat reminiscent of oversized popcorn.
The tuber vegetables are ripe in autumn and taste slightly nutty.
© imagebroker/Imago
10 / 10The old pumpkin variety 'Marina di Chioggia' looks a bit difficult to get used to, but has a very delicate, firm flesh.
A pumpkin can weigh up to eight kilograms.
© imagebroker/Imago
If you see seeds or young plants of old vegetable varieties, it's worth taking a second look.
Sometimes there were good reasons such as higher yields that new varieties came onto the market.
But historical varieties are particularly attractive, aromatic or less sensitive to cold, heat and drought.
They are also often less susceptible to pests and diseases.
Not everything used to be better, but the content of vitamins, minerals and trace elements in the old vegetables is impressive compared to many new varieties.
The bright colors alone often signal that there are a lot of secondary plant substances in it that promise a plus for your health account.