Feel the burn of black mustard
Dec 09, 2020
4 minutes
One of the pleasures of foraging is that you may escape for a while the blandness of, not so much our diet, but the ingredients we use. With food collected from the wild, flavours are fresher, stronger and sometimes simply different.
Sea buckthorn juice tastes like nothing else, except perhaps orange juice laced with sulphuric acid; the horn of plenty bears a mushroom intensity beyond compare and sweet woodruff offers an aroma that is unobtainable from any grocers, though the scent of a hay meadow will give you the idea. Then there is black mustard.
I will always remember
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