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Vegetables and fruits of the season – June (plus recipe)

June is slowly but surely driving the sweat out of our pores. Not only because the temperatures are rising and the sun is higher than ever before in the year – students and pupils have to put in another intellectual final spurt for the final exams of the summer semester and the working people are already dreaming of the beach, mojito at the ready. The sweat on our faces over the last few weeks before the long-awaited summer break is draining many important minerals from our bodies. But June enters the scene at just the right time as a noble savior, providing us with a sheer abundance of fresh and regional fruit and vegetables and helping our nutrient and vitamin balance to flourish.

This grows in the open field


The first cherries, strawberries and currants are ripe for the picking!
Not fruit, but fruity and delicious – elderflowers!


  • Lettuce in every shape and color
  • Beans
  • Peas
  • Fennel
  • Onions
  • Broccoli
  • Cauliflower
  • Chinese cabbage
  • Potatoes
  • Kohlrabi
  • Radish
  • Spinach
  • Asparagus
  • Turnips
  • Beet
  • Celery stalks
  • Swiss chard
  • Leek
  • Rhubarb
  • Radish

From protected cultivation and (un)heated greenhouse


Himbeeren, Erdbeeren und Kirschen


  • Tomatoes
  • Zucchinis
  • Cabbage
  • Cucumbers

This month’s recipe is entirely dedicated to the motto “sweet and flowery”. That’s why the following is on the table in June:

Recipe for baked elderflowers

In warm years as early as the end of May, but mainly in June and sometimes into July, elderflowers are in bloom and call for eagerness in the kitchen – because the much-loved elderberry syrup or elderberry jelly is a must. Perhaps less well known is the fact that elderflowers can also be made into a delicious dessert.

Baked elderflowers served on a white plate and dusted with powdered sugar

Ingredients (4 portions)

15 elderflowers (with stems)

150 ml milk

150 g flour

2 eggs

1 tsp sugar

A pinch of salt

Butter or oil for frying


Beat the eggs until frothy, gradually add the milk, sugar and salt and mix. Finally, work in the flour to create a liquid batter. (Not quite as runny as pancake batter)

Elderflower dipped in batter

Heat the oil or butter in a pan.
Now dip the elderflowers in the batter, wipe off the excess batter and fry in the pan until golden brown.

Elderflowers dipped in batter sizzle in the fat in the pan

Drain on a sheet of kitchen paper and dust with powdered sugar. And the flowery, delicious dessert is ready to serve!

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