This episode on: Apple, Stitcher, Spotify and Libsyn
In this episode we chat with forager, chef, writer and grower Mallory O'Donnell. Mallory has a working class yet gourmet approach to working with wild & unusual
ingredients to create unique dishes , ferments, and spice mixes with an emphasis on Georgian Cuisine. Mallory goes in depth their origins as a forager/cook, provides some perspective on how to interact/engage with wild plants and throws out dozens of inspiring ideas both for cooks and growers.
Some of the plants discussed in this episode:
-Spikenard (Aralia racemosa) and other Aralia family members
-Turkish Rocket (Bunias orientalis)
-Stinging Nettle (Urtica dioica)
-Juniper berries (Juniperus spp.)
-Black Nightshade fruit (Solanum nigrum)
-Bee Balm (Monarda spp.)
-Spice bush (Lindera benzoin)
-Paw paw (Asimina triloba)
-Viburnium (Viburnum spp.)
-Acorns (Quercus spp.)
-Trifoliate Orange (Poncirus trifoliata)
-Cow Parsnip aka Pushki (Heracleum maximum )
To learn more about Mallory's work visit howtocookaweed.com or visit their Instagram