Roasted and raw vegetables
For us to stop seeing simple fields of grass around us and start seeing species, complete with botanical names, properties and applications in our culinary universe, we had to take a giant leap in terms of knowledge and practice.
Today at Mugaritz we head to the hills every morning to collect wild plants and bring them back to our experimental garden. And every year we plant new varieties.
We treasure the “weeds” that some people insist on pulling up and banishing from their gardens. We take a good look and learn about these plants. By hearing their stories, we discover how exotic, luxurious and subtle they are.