Jack's cooking with wild plants
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Some ideas from the Atlantic Stopover
Pan-fried wild spinach (Tetragonia tetragoiodes ): pan-fry them like spinach in olive oil or butter and a little garlic. Can also be eaten raw in salads. Rich in vitamin B and C.
The best wild spinach is harvested by the sea. Its leaves are thicker than the spinach we find inland.
Sea fennel ( Crithmum maritimum ): to be added as a condiment. Its iodine flavour subtly flavours a good fish or an omelette.
The sea fennel grows here on lava close to the sea.
Yucca flowers (Yucca aloifolia): Jack wows his guests with a sauté of Yucca flowers.
And again...
Capuchin beard (Cichorium intybus): in salads, sautéed vegetables. Jack likes this plant for its strength and fighting spirit. He uses it to cook raw and cooked. Jack particularly likes its pretty flowers.
Purslane (Portulaca oleracea ) is very rich in potassium, magnesium and calcium and is excellent in salads or stir-fried vegetables.
Sea lettuce (Ulva lactuca ): Jack uses this beautiful sea plant, rich in minerals, proteins and vitamins, in his sauce bases, risotto or in fish soup.