Kale
Harvested from October to February, “Grünkohl,” or kale, is a winter classic traditionally cooked with sausage, especially in northern Germany. But even without the meat, it’s known as the “beef” of vegetables because of its high iron and protein content. Kale is also filled with antioxidants such as vitamin C, E and K, as well as folic acid, potassium, calcium and magnesium.
Beetroot
“Rote Bete” or “rote Rübe” is another German winter classic. Harvested in the fall, it can be stored for months, providing color and vitamins through the cold, dark months. A traditional German saying promotes its benefits: “It makes the weak strong, the shy courageous and the sad happy.” Some studies even claim that the mineral-rich veggie can boost your sex drive. Superfood, you said?
Nettles
They sting and they spread quickly, so the wild plants generally aren’t welcome in gardens. Yet “Brennnessel” has such surprisingly high levels of nutrients that when it was first analyzed in a lab, scientists couldn’t believe the results. For instance, it has two to four times as much iron as spinach, more calcium than milk and tons of vitamin A, C and E. Once blanched, the sting disappears.
Cherries
Whether sweet (“Süsskirschen”) or sour (“Sauerkirschen”), the cherry is an important fruit in Germany. Cherries can help prevent muscle damage and cardiovascular disease, boost the immune system and improve brain function. Studies have also found that as a rare natural food source of melatonin, a hormone that regulates the sleep-wake cycle, they are good against insomnia.
Blueberries
Blueberries are one of the fruits with the highest level of antioxidants, as well as all kinds of nutrients allowing it to rank high on most superfood lists. Called “Heidelbeere” or “Blaubeere” in German, the berries are particularly celebrated in the Mecklenburg-Vorpommern town of Eggesin, which dubbed itself “Blueberry City,” holding a festival and electing a Blueberry Queen every year.
