You may remember that I have been commissioned this year by the Japan Times ST to create four sets of illustrated recipes --one for each season. I chose to feature lily bulbs in the winter set of recipes, which was published in January.
The deadline for the spring set is fast approaching, and after having been sick and unmotivated for a couple weeks, I'm glad to say that I'm finally back at work. Here's a sneak peak at two of my works-in-progress in a 4-recipe set featuring edible wild plants (some people call them weeds!).
All the "weeds" used in this set of recipes grow wild in my back yard, which-- being far enough from heavily-traveled roads, untouched by artificial chemicals, and unclaimed by dogs or cats-- I have little reason to hesitate using as my outdoor pantry.
When completed, the two cards shown here will describe recipes for (1) Butterbur Shoot (Petasites japonicus) and Miso Dip with Toast Points, and (2) Mugwort (Artemisia princeps) Cake served with Wild Mint Tea. The other two recipes in the set will be Dandelion Salad and Soba Noodles Tossed with Lemon-Garlic Fiddlehead Ferns and Field Horsetail. I'll post those pics next week.
Do you cook with wild plants? If so, please tell me what and how. Thanks!