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Mint ice cream is pretty common, but usually it’s made with mint extract. But if you make your ice cream by infusing the mint leaves into the cream overnight, you get a much stronger, more herby mint flavor you will not forget.
Mountain pennyroyal is a widespread mountain herb in the American West. Think of it as a combination of mint and marjoram. It is one of our most spectacular native wild herbs.
Cattail pollen is one of the great zephyrs of the natural world: One day it’s here, the next, dried up and blown to the four winds. I finally caught it at the right moment this year, and finally got to make a dish I’ve been wanting to make for years: Cattail pollen pasta.
Fish meatballs! What’s not to love? This is a German version, doable with pretty much any fish that swims, and it’s served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That’s them.
Salmon and sorrel sauce is a French classic, a harbinger of spring. This is my updated, albeit fancy version, done with steelhead trout from the American River. Getting the fish cooked perfectly is pretty easy with this method. It’s the sorrel sauce that’s tricky.
Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.
Wild ginger has been used as a food plant in North America for eons, but it also happens to contain a substance that can cause kidney failure. I review the science on the matter.
What do you do with too much borage? Most people barely even know what borage is, let alone that a) it is edible and b) what you might do to highlight its flavor. Borage arrived in my garden years ago when I planted it not to eat, but as a bee attractant: The more bees […]