The tasty gruenkern is produced by roasting spelt which was harvested in a not quite ripe condition. This is done only in a relatively small area around the towns of Boxberg and Altheim in Southern Germany.
For the 15th anniversary of this website I wish to introduce to you two people who are responsible for the fact that I devoted my first homepage to the subject of gruenkern:
My father who sowed and reaped the spelt and made gruenkern from it and my mother who cooked the delicious soup of gruenkern and grilled the Gruenkern-Burgers. In Germany we have a proverb which says that love goes through the stomach: The dishes my mother prepared made me love the roasted delicacy of gruenkern.
Please, do understand that some parts of this website are not translated into English; my knowledge of that langugage is too limited.
And now: Click around and enjoy!
The old guestbook which starts in 1997 has some contributions in English and reflects some of the enthusiasm of the early internet days.
Dr. Helmut Karl Ulshöfer