woodruff
This wild plant can be found in local forests during the summer. It grows in abundance. We collect large quantities of it and use it …
-
Pages
-
Categories
-
Archives
By Ben Reade
Filed under: general
Tags: coumarins, Danish Food, Danish Gastronomy, danish plants, Denmark, ethnobotany, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, recipes, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, scandinavian plants, tonka bean, wild edible plants, wild herbs, woodruff
Comments: 1
Filed under: general
Tags: coumarins, Danish Food, Danish Gastronomy, danish plants, Denmark, ethnobotany, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, recipes, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, scandinavian plants, tonka bean, wild edible plants, wild herbs, woodruff
Comments: 1
Tag: wild edible plants