Foraging wild edible plants -
08/10/2018 - test
-Dr. Uri Mayer-Chissick is an expert on the history of local food and nutrition in the Middle-East. He wrote the Israeli guide to foraging wild edible plants. Uri has been leading foraging tours since 2004 and is well versed in the different edible plants growing around Israel and the Mediterranean. Foraging tours run all year […]
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What is local food?
Why should you eat local food?
Know the local foods. Together we will prepare dishes from ancient recipes found in local books.
We will taste meals that are all strictly culinary diversity.
Foods of a vanished world – about food that grew here once and is no longer there.
Plants, and pickled foods – about food that grows here but comes from other places.
Wild food from the bar – about foods that grow here without growing them.
Variable flavors – dishes prepared today from food that has grown here throughout history.
Mazon-Izun
Medicine has always been a major part of human culture, and culture has always sought to process bits of medical knowledge into ease of swallowing. The book tells the story of nutrition according to the theory of elements, temperaments and conversions, the medical theory prevalent in the area of Arab control in the 9th to the 16th centuries.
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Things to eat from here
The strong colors of the green leaves, the sharpness of the onion, the sweetness of the fruit, the aromas from the lentil stew, the coarse texture of the bread - all were almost forgotten. Instead, we use processed flour, food colors and spicy snacks, and sweeten our food with plenty of sugar.
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Edible wild plants
Wild plants are a nutritious addition to the kitchen and add interest to trips with children (and without them). Gathering wild plants is an interesting activity that adds a new dimension to nature - everything is edible. You can eat in the place and you can take home and prepare together for the delicacies we picked from ourselves.
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