Let them eat thistles. Speaking of Food, my undercover spy in Canberra tells me that weeds and wild greens are all the rage there in upmarket restaurants now. This is terrible news. Soon I won’t be able to find a dandelion or a bit of sheep’s sorrel to graze upon. What we need is for restaurateurs to offer elegant dishes with things like Cape Weed, Marrum Grass and Ragwort. Thistles wouldn’t be a bad place to start. They are related to globe artichokes and the Scots used to use them on bread. I have quite a bit of Oxalis I’d like to get rid of too- it even grows on pure gravel, and it has quite a nice tart flavour. The art of a true chef lies in making the unappetising palatable. Otherwise France would be overrun with snails and sparrows. No one would eat oysters, much less mountain oysters and hats off to whoever thought of marketing things like Chocolate coated ants, locusts and Bogong Moths as delicacies. Not only are these abundant – enough for all and t...
Practising Geographer - nature culture places people