“Cooks have a wonderful role in proving that something that comes out of the forest so bitter can be blanched, sautéed and served,” says agroforestry and self-taught botanist Jorge Ferreira. Behind new flavors and textures, the new (old) habit of collecting wild species leads more chefs to explore unconventional plants, wild mushrooms (including giant ones) and even Brazilian truffles. It is through experiences with farmers/foragers, cooks and researchers that some varieties lose their untouched character to acquire food status…”
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