Gemüse

Gemüse is the German term for vegetables. It denotes edible plant parts that are typically prepared and eaten as part of savory meals. The term is culinary rather than botanical; botanically, some items often treated as Gemüse are fruits. For example, tomatoes, cucumbers, and peppers are botanically fruits but are commonly sold and cooked as vegetables in German cuisine.

Common categories of Gemüse include roots and tubers such as Kartoffeln (potatoes) and Karotten (carrots), bulbs like Zwiebeln (onions) and Knoblauch (garlic), stems such as Spargel (asparagus), leaves like Spinat (spinach) and Kopfsalat (lettuce), and flowering or fruiting vegetables in the cabbage family (Kohl, Blumenkohl), gourds (Gurken, Zucchini, Kürbis), and legumes (Erbsen, Bohnen). Culinary usage varies with season and region, and some botanically-fruit vegetables are treated as Gemüse in everyday cooking.

Agriculture and production of Gemüse are global, with substantial production in Europe, Asia, and the Americas. In Germany, seasonal and imported vegetables meet demand throughout the year, with a growing share from greenhouse cultivation and organic farming. Market availability is influenced by weather, harvest schedules, and import logistics.

Nutritional and culinary aspects: Gemüse generally provides dietary fiber, vitamins, and minerals while being low in calories. They are commonly prepared by washing, trimming, and cooking methods such as boiling, steaming, roasting, or sautéing, often to preserve flavor and nutrients. Gemüse plays a central role in soups, stews, salads, and side dishes across many cuisines.