Root vegetables such as turnips, beets, parsnips, carrots, black radish and potatoes historically made up a large portion of the Ashkenazi diet in Europe. The potato – indigenous to the Americas – had an enormous impact on Ashkenazi cuisine, though it reached most Ashkenazi Jews only in the second half of the 19th century. Other vegetables commonly eaten were cabbage, cucumbers, sorrel, horseradish, and in the Banat, tomatoes and peppers. Cabbage, cucumbers, and other vegetables were frequently preserved through pickling or fermentation. Fruits include stone fruits such as plums and apricots, apples and pears, and berries, which were eaten fresh or preserved. Raisins are also historically an integral part of Ashkenazi cuisine since the 14th century. Staple grains included barley, rye, buckwheat and wheat; barley and buckwheat were generally cooked whole by boiling the grains/groats in water, while rye and wheat were ground into flour and used to make breads and other baked goods. Dairy products were common, including sour cream, and cheeses such as farmer's cheese and brindze and kashkaval in southeastern regions. Nuts such as almonds and walnuts were eaten as well. Mushrooms were foraged or purchased.
