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Nasturtiums, dandelions... foraged food's foray into restaurants?

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You are studying the menu at a restaurant, and there, you find an item you used to play with as a child. It's possible to pay an arm and a leg for some of these beautiful natural foods you used to pick for fun. Never occurred to you it would make it to a restaurant, but it did.

I found a thread on foraged food.

http://www.chowhound.com/topics/31237...

Any favorite grass, flowers, nectars, obscure berries...etc. you would like to see in a restaurant?

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  1. Favorite grass? I'll bet there are a lot of folks who'd love to bring their favorite grass to restaurants, but smoking in public places is now illegal. :)

    Seriously, though, when properly prepared, dandelion greens can be delicious. They were the a treat for us Italian peasants when I was a kid. A lot of Italian and Mediterranean food that was once considered peasant fare is now tres chic among those who weren't lucky enough to come from that background.

    My vote would be to do more with rhubarb stems. Pie is good, but I'll bet it could be spectacular in savory dishes.

    1. purslane and oxalis are considered weeds by most if they're in your lawn. i used to cut them and bring them by the arm-ful to a previous chef.