We tend to dive into intellectual digressions on best ways to 'green' our daily diet when part of the answer lies at our door.
Celebrity chefs have turned foraging into a hipster thing when foraging has been around for centuries, practiced by the rural and the poor who tried to scrape a living.
In his erudite and poetic book, A feast of weeds (University of California Press, 2012), Luigi Ballerini makes us discover or re-discover the long tail of eating weeds.
Each chapter is built around one specific food item. We all have eaten blueberries, cooked with thyme.
Have you made or served a dish with borage, milk thistle, red poppy leaves, samphire, mallow?
All of them and a few others get their time in the limelight in 'A Feast of Weeds', a book to devour.
Recipes that flavour the book were created by Ada De Santis.
Don't be afraid to eat your weeds (edible ones) for Green Day # 245