Tag: Foraged Ingredients
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Common Name: Nettle Scientific Name: Urtica dioica The scientific name “Urtica” comes from the Latin word “urere” meaning “burn”, a trait that gives the plant its common name, Stinging Nettle. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Nettle is a…
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Common Name: Dulse The English name is derived from the seaweed’s Gaelic name “duileasc.” Scientific Name: Palmaria palmata (formerly Rhodymenia palmata) The scientific name comes from the Latin word “palma”, meaning hand. This is in reference to the hand-like shape of the seaweed. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient…
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Common Name: Crowberry Alternate names include Moss Berry or Blackberry (not to be confused with the common blackberry, which is Rubus fruticosus) Scientific Name: Empetrum nigrum The scientific name comes from the Greek words “en” and “petros”, meaning “on a rock”, and the Latin “nigrum”, meaning “black” and referencing the color of the ripe fruit.…
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From wild-foraged staple to overlooked weed, the dandelion is a resilient plant long valued for its culinary and medicinal uses.
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Common Name: Labrador Tea Alternative names are Hudson Bay Tea, Indian Tea, Marsh Tea, Wild Rosemary, Greenland Tea, Muskeg Tea, and Bog Labrador Tea. Scientific Name: Rhododendron groenlandicum, R. tomentosum, and R. neoglandulosum (regional variants) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources…