The Nordic Food Lab has broken ground on their latest project: a wild edible plant database useful to chefs and avid foragers. The database is unique in that it allows users to search based on a plant's Latin, English or Danish name, as well as its use in the kitchen.
The database features 11 categories: root, sprout, shoot, stem, leaves, buds, blossom, seed, fruit, nectar, sap and bark. A search yields a picture of the plant and information on its taste, traditional preparation method, contemporary uses, harvesting, hazards and scientific references.
At the moment, the search engine is it beta form and the team and the lab is keen on receiving user feedback. To check out the database and contribute your insight, swing by the lab's website.
For years now, the Nordic Food Lab has been at the forefront of exploring unknown frontiers in the world of gastronomy. Founded in part by René Redzepi, one of the world's best chefs, the lab has concocted a lot of edible insect recipes featured at the award-winning Noma restaurant.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.