Field Guide: a handy glossary for identifying the foraged weeds and seeds on Toronto menus
Field Guide: a handy glossary for identifying the foraged weeds and seeds on Toronto menus
Cedar Fronds
Feathery cedar leaves used to infuse dishes with a pine-like eau de Muskoka.
Spotted: In ice cream at Daishō (2012) and wrapped around salmon at Edulis (2012).
Feathery cedar leaves used to infuse dishes with a pine-like eau de Muskoka.
Spotted: In ice cream at Daishō (2012) and wrapped around salmon at Edulis (2012).
Lamb’s Quarters
A super-spinach that’s so hardy, it pokes up through the concrete cracks in Toronto parking lots.
Spotted: In a corn and white bean salad at Yours Truly (2012).
A super-spinach that’s so hardy, it pokes up through the concrete cracks in Toronto parking lots.
Spotted: In a corn and white bean salad at Yours Truly (2012).
Milkweed Pods
Unopened seed cases that taste like asparagus and transform into fleshy flavour bombs when pickled.
Spotted: In a foraged salad at Ursa (2012) and in house-made relish at Café Belong.
Ox-Eye Daisy Capers
The tightly packed, button-shaped buds of the classic white-petalled daisies are brined to make salty capers.
Spotted: In salsa verde at Edulis.
The tightly packed, button-shaped buds of the classic white-petalled daisies are brined to make salty capers.
Spotted: In salsa verde at Edulis.
Stinging Nettles
The porcupine of the plant world has bitter leaves covered in prickles that are neutralized through cooking.
Spotted: In ravioli at Farmhouse, with ling cod at The Grove and puréed into soup at Keriwa.
The porcupine of the plant world has bitter leaves covered in prickles that are neutralized through cooking.
Spotted: In ravioli at Farmhouse, with ling cod at The Grove and puréed into soup at Keriwa.
Sumac
Red berries that are as fuzzy as tennis balls and as tart as sour keys. They grow all along the DVP.
Spotted: Crushed with sugar for cocktails at Café Belong and on a sumac-crusted sablefish at Canoe.
Red berries that are as fuzzy as tennis balls and as tart as sour keys. They grow all along the DVP.
Spotted: Crushed with sugar for cocktails at Café Belong and on a sumac-crusted sablefish at Canoe.
Wood Sorrel
Heart-shaped leaves with a potent lemony bite and enough vitamin C to cure a pirate’s ship of scurvy.
Spotted: On cold corn soup at Acadia (2012).
Heart-shaped leaves with a potent lemony bite and enough vitamin C to cure a pirate’s ship of scurvy.
Spotted: On cold corn soup at Acadia (2012).
 and wrapped around salmon at Edulis (2012).
Lamb’s Quarters
A super-spinach that’s so hardy, it pokes up through the concrete cracks in Toronto parking lots.
Spotted: In a corn and white bean salad at Yours Truly (2012).
Milkweed Pods
Unopened seed cases that taste like asparagus and transform into fleshy flavour bombs when pickled.
Spotted: In a foraged salad at Ursa (2012) and in house-made relish at Café Belong.
Ox-Eye Daisy Capers
The tightly packed, button-shaped buds of the classic white-petalled daisies are brined to make salty capers.
Spotted: In salsa verde at Edulis.
Stinging Nettles
The porcupine of the plant world has bitter leaves covered in prickles that are neutralized through cooking.
Spotted: In ravioli at Farmhouse, with ling cod at The Grove and puréed into soup at Keriwa.
Sumac
Red berries that are as fuzzy as tennis balls and as tart as sour keys. They grow all along the DVP.
Spotted: Crushed with sugar for cocktails at Café Belong and on a sumac-crusted sablefish at Canoe.
Wood Sorrel
Heart-shaped leaves with a potent lemony bite and enough vitamin C to cure a pirate’s ship of scurvy.
Spotted: On cold corn soup at Acadia (2012).){kind=link}