1.0Mugaritzhttps://www.mugaritz.com/en/rich600338<blockquote class="wp-embedded-content" data-secret="R61d6Rq7cs"><a href="https://www.mugaritz.com/en/product/diccionario-botanico-para-cocineros/">Diccionario botánico para cocineros</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.mugaritz.com/en/product/diccionario-botanico-para-cocineros/embed/#?secret=R61d6Rq7cs" width="600" height="338" title="“Diccionario botánico para cocineros” — Mugaritz" data-secret="R61d6Rq7cs" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.mugaritz.com/wp-includes/js/wp-embed.min.js </script> https://www.mugaritz.com/wp-content/uploads/2025/11/diccionario_recortado.jpg9511040The herbs and everything around a stem, a flower or the most delicate shoot that one can find in a forest, a stream or a gentle hill are some of the scenes where the Mugaritz cooking is devised. We have spent many years in touch with that vegetable universe and we have learned to respect it without making excesses, without taking more field than the strictly necessary and valuable, always looking for the culinary result to be worth as much or more than its contemplation in the open air. The green nature in the dish causes emotion.   That is …