This is a subject i return to time and again. Do people know any of the flavours of their surroundings. It seems far more likley that the vast majority of the country could recongnise and describe the taste of ginger way before the taste and identity of wood avens. Yet avens grow here in abundance and ginger is not really suitable for growing in our climate. The same could be said of many other plants from alexanders to wild garlic. Its of course all about commerce and markets.
I somtimes ruminate on how things could be different and how the flavours of the immediate were better known and incorporated into every day dishes and were given proper respect and recognition. How could 5his become a trend? Or more than a trend. A permenant aspect of our ever growing flavour lexicon where our indigenous and naturalised plants were given proper credance and a place at the table.
Education is key to this. I seek to inspire not to produce.