Today's New York Times album “Searching for Ingredients Beyond the Garden” highlights the growing use of wildcrafted and collected plants and fungi by American restaurateurs, chefs and gourmands.
Of course, collection of mushrooms, berries and wild herbs is a central part of Ukrainian food systems and gastronomy. (Check out our post chronicling a forest forage of delicious quince!) The New York Times album really showcases the use of small woodland herbs for flavoring and accents. One of my favorites from Ukraine is the infusion of wild mints in teas, a warm yet refreshing and medicinal tonic on a blustery winter evening!
And, while you cozy up with a that cup of tea, click on over to Kickstarter to support the Pickle Project's efforts to document and celebrate Ukrainian foodways!
And, while you cozy up with a that cup of tea, click on over to Kickstarter to support the Pickle Project's efforts to document and celebrate Ukrainian foodways!
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