Green, greener, Grüne Woche
Whether it's Georgian fizzy drinks, sustainable pesto or a vegan avocado liqueur, there is no shortage of green delights. Almost every hall has an eye-catcher in store.
When the trees at the Werderaner Tannenhof (Hall 21, 139) sprout in May, it's time for the fir tip harvest. With their essential oils and intense colour, they are the basis for a brand new product from the Brandenburg exhibitor: Tannenwicht. The peppermint liqueur immediately catches the eye with its intense green colour. Owner Christian Mai and his team have also developed an egg liqueur with fir tips. The company Lieblingstanne (Hall 20, Stand 122) from Moisburg in Lower Saxony has arrived with a fir pesto. In addition to fir tips and other ingredients such as sunflower seeds, lemon balm and garlic, it goes well with pasta and on bread. The range also includes tea made from spruce needles and a fir citrus salt.
Versatile splashes of colour
Almost every hall offers a green eye-catcher. Garlic, basil and pine nuts give the large wheel of pesto cheese at the Käsekaiser stand from Graz in Hall 6.2 its flavour. It goes just as well with pasta dishes as it does as a splash of colour on a cheese platter. For many Georgians, tarragon lemonade is a part of their childhood. Bright green and very sweet, it is sold over the counter in Hall 11.2. Theerapol Kindt tells the story of the vegan avocado liqueur Abacaty (Hall 1.2, Stand 142): ‘The recipe comes from Brazil in the 17th century,’ says the Hamburg-based label's sales partner. Unlike eggnog, Abacaty is vegan. The avocados come from a Spanish farm that works with a water circulation system. This minimises the consumption of resources during cultivation and transport. Abacaty not only tastes good on its own. It is also suitable as a base for creamy cocktails.
The confectioners from La Croccanteria (Hall 4.2, Stand 421) have brought along various pistachio creams. Although the pistachios come from Sicily, all the creams are made in Bergamo in northern Italy. The vegan version without palm oil and milk powder contains 40 per cent of the pseudo nut. The 70 per cent cream is salted - and the 100 per cent cream is best suited for baking or cooking.
Local flavour
Not only the cucumber and onion relish is green, but also the production and packaging concept of the AllerLiebe brand at the Bioland stand (Hall 21, Stand 101) in the Lower Saxony Hall. Co-founder Pascal Reschke reports that even the label is made from recycled material. He can also recommend his Pesto Tedesco with regional ingredients such as herbs, walnuts and rapeseed oil. Next door, Jörg Weiß offers breads with green spreads. His nursery Feinschmeckerschmiede (Hall 20, Stand 219) from Erfurt has developed a wild garlic kick, for example. ‘It tastes intensely of the healthy herbs, not only on bread, but also with pasta or as a stock for meat or vegetables,’ he says.
