About the project

The Danube-Networkers organization in Ulm started a new project in September 2015. The new project is called “Tastes of Danube: Bread, Wine, Herbs”
and welcomes civil society organizations, schools, single persons and groups in Germany and all other Danube countries as active participants.

Transnational activities will be designed and carried out circling around bread, wine and herbs as traditional groceries and luxury foods which are equally
common in all countries along the Danube river. The different activities will offer a chance to not only get knowledge about the use and meaning of these
foods nowadays, but to research about their social and cultural history throughout the countries.

In “Tastes of Danube” bread, wine and herbs are more than food: They are tokens of cultural community or separation, witnesses of both the present
way of life and history. The focus is on team activity, to exchange experience and to meet – in real life as in the internet.



Herbs

Common Herbs and Spices along the Danube

Herbs differ from spices in that herbs are the leaves of certain plants. Spices are the buds, fruits, flowers, bark, seeds and roots of plants and trees. The distinction can be confusing. What's more important is knowing how to use them and which ingredients they pair well with.

Store spices in a cool place, tightly covered, away from heat, light and moisture. Whole spices keep longer than ground, but both lose flavor after about six months. Fresh herbs should be stored either standing in water in the refrigerator, or refrigerated without water in a zip-top plastic bag.

Garlic
Garlic is one of the most popular of the herbs and spices for many reasons, one is the flavour
it adds to dishes and the other is the myriad of health benefits it offers. Garlic has a strong,
spicy flavour that mellows and sweetens considerably with cooking. 



Paprika
Ground form of a dried sweet or hot red pepper. Spanish is brighter but milder.
Hungarian is darker and more pungent. Used in goulash, braised meats
and poultry, sauces, cheese, salad dressings, dips, as garnish.

Mint
Herb. Fresh, dried, ground. Aromatic, cool flavor in peppermint and spearmint
varieties. Used in lamb, fruits, tea and other beverages, peas, carrots, potatoes,
jelly, sauces, relishes, as garnish. 


Marjoram
 Herb. Fresh, dried, flakes. Pleasant aroma, slightly minty flavor, similar to oregano
but milder. Used in ground meats, lamb, poultry, fish, sauces, cheese, eggs, vegetables.


 Parsley
Herb. Fresh leaves or stems, dried flakes. This is the most widely used herb.
Delicate, sweet flavor. Used in almost all foods and as garnish.


Juniper Berries
Spice. Whole. Slightly soft purple berries with a piney flavor.
Used in marinades, game dishes, sauerkraut and to flavor gin. 



Nutmeg
Spice. Whole, ground. Warm, sweet, aromatic flavor. Used in soups, sauces,
 chicken, vegetables, desserts, custards, breads, pastries, as garnish for beverages.

Poppy seed
Spice. Whole. Tiny blue-black seeds with faint but distinctive flavor.
Used in breads, rolls, noodles, salad dressings, snack foods, ground in pastries.



Cloves
Spice. They are renowned for providing their uniquely sweet and aromatic
taste to ginger bread and pumpkin pie, but they can also make a wonderful
addition to split pea and bean soups, baked beans and chili.



Mustard Seed
Spice. Whole, ground. Pungent in yellow and brown varieties. Used in pickles and relishes,
salad dressings, egg and cheese dishes, dips, spreads, meats, sauces and gravies.  

  
Pepper, Black
Spice. Whole, cracked, ground. This is the most widely used spice. Pungent flavor and aroma.
Used in most main dishes, sauces, salads, salad dressings, snacks, appetizers, pickles.


Pepper, Pink
Ground form of hot red peppers. Very spicy. Used in main dishes, sauces, gravies, salads,
salad dressings, snacks, appetizers, pickles, soups, meat, fish, egg, cheese dishes. 



Pepper, White
Spice. Whole, cracked, ground. The core of the pepperberry. More pronounced
flavor than black pepper and must be used with a light hand.  


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Project

We are part of the Tastes of Danube project initiated in 2015 by the Danube Networkers.

Next Events

Donaufestival
29. April - 1. May & 5. – 7. May 2016, Krems/Austria

International Danube Day
29. June 2016

About us

This blog was created in the context of a media design project at the University of Applied Sciences Neu-Ulm, Germany.