Hop as a vegetable

Many people are already familiar with the term “hop asparagus.”
Once considered a “poor man's food,” it is now an expensive specialty!
In spring, when the ground warms up, the hop plant begins to sprout from its “sleeping buds.”
Since only a few strong shoots are necessary for successful hop cultivation, the top of the hop plant is cut off. The shoots that are removed can be collected and used to make the famous “hop asparagus.”
As long as these buds are still growing underground, the shoots are white and, due to the lack of photosynthesis, no chlorophyll (green leaf pigment) has yet formed.
For this reason, they do not yet contain any bitter substances.
This is well known from classic asparagus.

 

Here a simple recipe with "Hop-asparagus":
-> coming soon!

Our recommendation for varieties:

'Hersbrucker' 
'Hallertauer'


But green shoots are also popular locally as a vegetable. Many of them have to be cut off anyway. Sautéed in a pan, they make a delicious side dish with a much more intense flavor than the pale shoots.


A simple recipe zur Zubereitung for preparing hop-shoots (tips):

Ingredients:

some hop-shoots, salt, pepper, shugar, milk, butter

Preparation:

• man nimmt die jungen Ranken und schneidet sie ca. 15-20 cm länge ab, und bündelt sie gleich
• diese werden nach dem Waschen in Salzwasser, dem pro Liter 1/8 Liter Milch, Salz, Pfeffer ,eine Priese Zucker und etwas Butter zugesetzt wurde, weich gedünstet.
• mit braun gebräunter Butter übergießen und genießen....
• dazu können auch verschiedene Soßen, die auch zu Spargel gereicht werden ,aufgetragen werden. ...auch in Omlett oder Bierteig sehr köstlich.... perfekt ist jedoch, sie nach dem Abtropfen noch in Butter anzurösten....

 

Our recommendation for varieties:

'Tettnanger' 
'Saazer'