What wild ingredients add
Wild plants often taste more intense and more varied than cultivated ones: bitter, sour, resinous, floral or salty. A single leaf or flower can lift a dish in a way a garnish cannot. Many are only at their best for a few weeks, so they tie the menu to the place and the season.
Examples from the coast, the forest and the mountain
- Beach plants such as hip rose and sandwort
- Pine shoots and young pine cones
- Edible flowers such as elderflower and lilac
- Lichen and wild mushrooms in season
The techniques that go with them
Ancient techniques such as fermentation, smoking, curing and cooking over fire suit wild ingredients well. They add depth, preserve the season and give drinks, such as kombucha, koji and tepache, a place in the pairing.
Safety
Never eat a wild plant or mushroom you cannot identify with certainty. Foraging for a menu is done by someone who knows each plant and where it grows, and who picks sustainably and legally.
Foraging with a chef
I offer a foraging and cooking experience: a guided walk to gather wild plants, followed by a hands-on lunch made from what we found. Ask about availability.