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| | | | | WILD FORAGE AND THE FOODINGUES | | | | | WILD FORAGE AND THE FOODINGUES (72 photos) |  Send this reportage | | Cooking starts by being curious and by pushing away bounderies, to explore new horizons... so that we can astonish our friends with incredible dishes made with the most simple ingredients, on the border of the unknown and totally free, fresh and local : wild plants picked after a short walk in the garden. | | © G. Oxley Ubarrechena./TheReportage.com | | Categories: Environment, Garden, Human & Ethnology, Houses & gardens, Health, Kitchen & traditions, Sciences & nature, Wines & Gastronomy, Trekking, Tourism, Woman story, Men Interest, Outdoor, Woman Interest |
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Free tastes better : eating weeds, another provocation? These herbs, this whole new palette of taste, provide us with the essential amino acids; the ones that our body cannot produce and that you find in fish or meat which has been fed on wild plants... all this with the utmost fresh chlorophyll and vitamines, to fill you up with energy.
Of course you need to know these plants before picking them; but here your stomac will come and help you, as if these new exquisite tastes, were bringing back good old memories from the variety of tastes that has pathed our evolution... after all 99% of our evolution has been on forage food.
So boots and forks, let's go for a "tasty discovery walk" in the wild at the fringes of the city. "Let's botanic together" ...
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