Wild Seasoning: Easy Foraged Finishing Salts
Wild Foods Challenge Day 2
For the month of June, I’ll be taking the Wild Foods Challenge and trying to incorporate more found and foraged edible ingredients in my diet. I hope you’ll follow along!
One of the biggest misconceptions surrounding wild foods is that they’re stand-alones, or need a lot of preparation before they become usable in the average kitchen. However, with a little creativity and not a lot of work, wild ingredients can be just as versatile as standard grocery ingredients, and often far more interesting.
As an example, let’s take Herb Robert (Geranium robertiatum).
Often considered an invasive, this attractive little geranium also goes by the more pejorative appellation “Stinky Bob.” It does, indeed, have a strong odor when bruised or damaged, and, for this reason, when you suggest it’s edible, even seasoned foragers will often decry its utility.
The fact is, however, that it’s no more intense or overwhelming than cilantro or epazote (also shunned by the super-taster set). Yes, a salad made from Herb Robert would be overwhelming and fairly unpalatable. However, so would a salad made from cilantro! Instead of thinking of this plant as “gross,” we can change our mindset to understand it as a flavor, and realize that using it sparsely can bring out subtleties of taste.
This is my philosophy for creating “wild finishing salts.” In the interest of adding subtleties of flavor to cuisine, one of the best methods for doing so is by creating these simple seasonings.
The general approach is simple. Choose an ingredient, grind it as finely as possible, mix/grind with an equal part sea salt, and let dry.
Following this process results in some amazing flavors.
Top to bottom, the salts below are made of spruce tips and lime zest, salal flowers and salmonberry, and Herb Robert.
The spruce tips and lime salt adds a citrusy zestiness, suitable for white meats like fish, chicken, and pork.
Salal flowers start off with an astringency that is followed by a delicate floral sweetness. This blend is excellent for rice, pasta, or even as a pinch on desserts.
Finally, the Herb Robert salt adds an excellent high note to Mediterranean or Latin American dishes (again, think cilantro). Sprinkled on falafel, a steak taco, or even ceviche, Herb Robert finishing salt will convert even the most virulent opponent of this little flower.
Remember: it’s all about the flavor that surrounds you. If something is too strong, try using less!
Want more WILD recipes? Follow along with the Wild Food Challenge on Invironment, and don’t forget to share with your pals/click the lil’ heart!
