Swedish chef Fredrik Berselius of Brooklyn's Aska offers a beginner's guide to foraging for spring's best wild produce.—Jasmin Sun
Food & Wine
Updated June 15, 2016
1 of 5
“It tastes grassy, a little corn-like—almost like a sprout. We use it here with pike roe. It’s also good with egg yolk.”
2 of 5
“They’re perfect in spring. They’ve got a round, spinach-y flavor. You can serve them with fish. In the restaurant, we serve them with milk and burnt hay.” Note: Always wear gloves when handling nettles and avoid touching your eyes. The leaves release an irritant that goes away once cooked.
3 of 5
“It’s actually an extremely nutritious plant. Tastes like spinach, but more intensely so.”
4 of 5
“Tastes a bit bitter. It has an aggressive ’green’ flavor, but in a nice way. It’s like a bitter version of parsley. You can make a green juice out of it, or use it in a salad.”
5 of 5
“These have a very nutty, meaty flavor. My mom picks them every year. The funny thing is that if you find it one year, you’re likely to find them in the same place again next year.”
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