{"id":93,"date":"2012-03-17T20:56:47","date_gmt":"2012-03-17T20:56:47","guid":{"rendered":"http:\/\/nordicfoodlab.org\/aromatic-plants\/"},"modified":"2022-02-19T22:53:35","modified_gmt":"2022-02-19T22:53:35","slug":"aromatic-plants","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2012\/03\/aromatic-plants\/","title":{"rendered":"Aromatic Plants"},"content":{"rendered":"\n

 by Ben Reade<\/a>.<\/p>\n\n\n\n

The story goes that Nero\u2019s palace was filled with doves that flew with perfumed wings: the collection and application of aromas continues to be a very important feature of the modern kitchen, though at NFL there has been attempt to match Nero\u2019s style and more modern techniques like fans, or perfumed cushions under plates are cleaner and more efficient (if less charismatic). Mention has been made that flavour molecules are volatile, or aromatic molecules. <\/p>\n\n\n\n

In relation to food this is relevant  as they can become airborne at the temperature of the mouth (above 33\u00b0C) to then pass via the throat in ‘retro-nasal’ sensing to then be perceived by the brain as a part of flavour. At NFL, to help with and the creative processes, a list has been compiled of plants that have been embraced by New Nordic Cuisine, especially for their distinctive aroma. This list was assembled through brainstorming with a number of chefs with lengthy experience in the Nordic cuisine, especially at Noma. <\/p>\n\n\n\n

The list is a useful guide to some of the more particular plants used in the Nordic Cuisine, but it is by no means comprehensive and many other plants available in the area should be investigated (ethnobotanical research on local traditional communities is recommended to gain further knowledge of available edible plants, and discovery of plants which may be new to NNC). The parts of the plant used and their scientific names have been given in order to avoid confusion. <\/p>\n\n\n\n

Many of the plants on our list have strong effects on microbial populations; further research and literature review of these and other plants should be undertaken in order to understand how use of these plants could influence microbial action. This is particularly useful to the chef wishing to embark on a series of fermentation experiments.  Not all of the ingredients can be produced in Denmark, but many have become entangled with local culinary tradition with time and so have been included. To a certain extent it can be said that one way to define a culture is by what it excludes: New Nordic Cuisine has chosen to exclude black pepper form the list of possible ingredients, which may lead chefs to use a larger variety of alternative interesting spices.<\/p>\n\n\n\n

Incomplete list of Nordic aromatics<\/h2>\n\n\n\n

This list is given in order of vernacular English name to allow easy reference by cooks. The list is, by definition incomplete, but perhaps gives an idea of some of the commonly used ingredients that are not typical to other geographical locations. Some species listed are lichens (denoted by #), or fungi (denoted by *), and so not plants, however, the author does not feel that should be a problem. Staple agricultural products such as grains, common fruits and legumes are not included.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Common Name<\/strong><\/p>\n\n\n\n

Latin Name<\/strong><\/p>\n\n\n\n

Parts Used<\/strong><\/p>\n\n\n\n

Allspice<\/p>\n\n\n\n

Pimenta dioica<\/em><\/p>\n\n\n\n

(L.) Merr.<\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Angelica<\/p>\n\n\n\n

Angelica<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Anise<\/p>\n\n\n\n

Pimpinella anisum<\/em><\/p>\n\n\n\n

L<\/p>\n\n\n\n

.<\/em><\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Beechnuts<\/p>\n\n\n\n

Fagus sylvatica<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Seeds<\/p>\n\n\n\n

Birch<\/p>\n\n\n\n

Betula<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Sap<\/p>\n\n\n\n

Black mustard<\/p>\n\n\n\n

Brassica nigra<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Seeds & Leaves<\/p>\n\n\n\n

* Black trumpet<\/p>\n\n\n\n

Craterellus cornucopioides<\/em><\/p>\n\n\n\n

(L.) Pers.<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Blackcurrant<\/p>\n\n\n\n

Ribes nigrum<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fruits & Leaves<\/p>\n\n\n\n

Bladderwrack<\/p>\n\n\n\n

Fucus vesiculosus<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Blueberries<\/p>\n\n\n\n

Vaccinium cyanococcus<\/em><\/p>\n\n\n\n

Rydb.<\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Caraway<\/p>\n\n\n\n

Carum carvi<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Seeds<\/p>\n\n\n\n

* Cep<\/p>\n\n\n\n

Boletus edulis<\/em><\/p>\n\n\n\n

Bull. (1782)<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Chervil<\/p>\n\n\n\n

Anthriscus cerefolium<\/em><\/p>\n\n\n\n

(L.) Hoffm.<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Chestnut<\/p>\n\n\n\n

Castanea sativa<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Seed Kernels<\/p>\n\n\n\n

Chickweed<\/p>\n\n\n\n

Stellaria media<\/em><\/p>\n\n\n\n

(L.) Vill<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Cloudberries<\/p>\n\n\n\n

Rubus chamaemorus<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Coriander<\/p>\n\n\n\n

Coriandrum sativum<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Seeds<\/p>\n\n\n\n

Cowberry<\/p>\n\n\n\n

Vaccinium vitus-idaea<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fruit<\/p>\n\n\n\n

Crabapple<\/p>\n\n\n\n

Malus sylvestris<\/em><\/p>\n\n\n\n

(L.) Mill.<\/p>\n\n\n\n

Fruit<\/p>\n\n\n\n

Cucumber<\/p>\n\n\n\n

Cucumis sativus<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Dandelion<\/p>\n\n\n\n

Taraxacum officinale<\/em><\/p>\n\n\n\n

F. H. Wigg<\/p>\n\n\n\n

and<\/p>\n\n\n\n

T. erythrospermum<\/em><\/p>\n\n\n\n

Andrz. ex Besser<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Dill herb<\/p>\n\n\n\n

Anethum graveolens<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial Parts & Seeds<\/p>\n\n\n\n

Dulse<\/p>\n\n\n\n

Palmaria palmata<\/em><\/p>\n\n\n\n

(L.) Kuntze<\/p>\n\n\n\n

Fronds<\/p>\n\n\n\n

Elderflower<\/p>\n\n\n\n

Sambucus nigra<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Flowers & Fruits<\/p>\n\n\n\n

Fennel<\/p>\n\n\n\n

Foeniculum vulgare<\/em><\/p>\n\n\n\n

L<\/p>\n\n\n\n

.<\/em><\/p>\n\n\n\n

Arial Parts & Fruits<\/p>\n\n\n\n

Garlic<\/p>\n\n\n\n

Allium sativum<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Bulb<\/p>\n\n\n\n

Gooseberry<\/p>\n\n\n\n

Ribes uva-crispa<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fruit<\/p>\n\n\n\n

Green juniper<\/p>\n\n\n\n

Juniperus chinensis<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Cones<\/p>\n\n\n\n

Greenland Labrador tea<\/p>\n\n\n\n

Rhododendron groenlandicum<\/em><\/p>\n\n\n\n

(Oeder) Kron & Judd<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Ground-elder<\/p>\n\n\n\n

Aegopodium podagraria<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Young leaves<\/p>\n\n\n\n

Hay<\/p>\n\n\n\n

Mixed species, mostly grasses<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Hazelnuts<\/p>\n\n\n\n

Corylus avellana<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Nuts & husks<\/p>\n\n\n\n

Heather<\/p>\n\n\n\n

Hedera<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial parts<\/p>\n\n\n\n

Hops<\/p>\n\n\n\n

Humulus lupulus<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Flowers<\/p>\n\n\n\n

# Iceland moss<\/p>\n\n\n\n

Cetraria islandica<\/em><\/p>\n\n\n\n

(L.) Arch.<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Juniper<\/p>\n\n\n\n

Juniperus communis<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Wood & Cones<\/p>\n\n\n\n

Kelp<\/p>\n\n\n\n

Laminariales<\/em><\/p>\n\n\n\n

Migula, 1909<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Lemon thyme<\/p>\n\n\n\n

Lemon citriodorus L.<\/em><\/p>\n\n\n\n

Leaves & flowers<\/p>\n\n\n\n

Lemon verbena<\/p>\n\n\n\n

Aloysia citrodora<\/em><\/p>\n\n\n\n

Pal\u00e0u<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Liquorice<\/p>\n\n\n\n

Glycyrrhiza glabra<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Root<\/p>\n\n\n\n

Lovage<\/p>\n\n\n\n

Levisticum officinale<\/em><\/p>\n\n\n\n

 W. D. J. Koch<\/p>\n\n\n\n

Leaves, Stems & Roots<\/p>\n\n\n\n

*Morel<\/p>\n\n\n\n

Morchella esculenta<\/em><\/p>\n\n\n\n

(L.) Pers. (1801)<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Nasturtium<\/p>\n\n\n\n

Tropaeolum majus<\/em><\/p>\n\n\n\n

L. 1753<\/p>\n\n\n\n

Leaves, Flowers & Seeds<\/p>\n\n\n\n

Nutmeg<\/p>\n\n\n\n

Myristica fragrans<\/em><\/p>\n\n\n\n

Gronov.<\/p>\n\n\n\n

Seeds<\/p>\n\n\n\n

Pine<\/p>\n\n\n\n

Pinus sylvestris<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Fresh Growth & Leaves<\/p>\n\n\n\n

Quince<\/p>\n\n\n\n

Cydonia oblonga<\/em><\/p>\n\n\n\n

Mill.<\/p>\n\n\n\n

Fruit<\/p>\n\n\n\n

Ramsons<\/p>\n\n\n\n

Allium ursinum<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial Parts & Bulb<\/p>\n\n\n\n

# Reindeer moss<\/p>\n\n\n\n

Cladonia rangiferina<\/em><\/p>\n\n\n\n

(L.) Weber ex F.H. Wigg. (1780)<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Rhubarb<\/p>\n\n\n\n

Rheum rhabarbarum<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Stems<\/p>\n\n\n\n

Rowan berries<\/p>\n\n\n\n

Sorbus aucuparia L.<\/a><\/em><\/p>\n\n\n\n

Fruits & Shoots<\/p>\n\n\n\n

Samphire<\/p>\n\n\n\n

Salicornia europaea<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Sea lettuce<\/p>\n\n\n\n

Ulva lactuca<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Sea buckthorn<\/p>\n\n\n\n

Hippophae<\/em><\/p>\n\n\n\n

 L.<\/p>\n\n\n\n

Fruits<\/p>\n\n\n\n

Sloe<\/p>\n\n\n\n

Prunus spinosa<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Berries<\/p>\n\n\n\n

Sorrel<\/p>\n\n\n\n

Rumex acetosa<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

Spruce<\/p>\n\n\n\n

Picea<\/em><\/p>\n\n\n\n

Mill.<\/p>\n\n\n\n

Arial parts<\/p>\n\n\n\n

Stone crop<\/p>\n\n\n\n

Sedum<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Sugar kelp<\/p>\n\n\n\n

Laminaria saccharina<\/em><\/p>\n\n\n\n

(L.) Lamouroux<\/p>\n\n\n\n

Leaves<\/p>\n\n\n\n

* Summer truffle<\/p>\n\n\n\n

Tuber aestivum<\/em><\/p>\n\n\n\n

Vittad. 1831<\/p>\n\n\n\n

Fruiting body<\/p>\n\n\n\n

Tarragon<\/p>\n\n\n\n

Artemisia dracunculus<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

Thyme<\/p>\n\n\n\n

Thymus vulgaris<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Leaves & Flowers<\/p>\n\n\n\n

Walnuts<\/p>\n\n\n\n

Juglans regia<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Kernels<\/p>\n\n\n\n

Watercress<\/p>\n\n\n\n

Nasturtium officinale<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial Parts<\/p>\n\n\n\n

White mustard<\/p>\n\n\n\n

Brassica juncea<\/em><\/p>\n\n\n\n

(L.) Czern.<\/p>\n\n\n\n

Seeds & Leaves<\/p>\n\n\n\n

Wild bog mirtyl<\/p>\n\n\n\n

Myrica gale<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial parts<\/p>\n\n\n\n

Willow<\/p>\n\n\n\n

Salix<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Leaves & Flowers<\/p>\n\n\n\n

Woodruff<\/p>\n\n\n\n

Galium odoratum<\/em><\/p>\n\n\n\n

(L.) Scop.<\/p>\n\n\n\n

Arial parts<\/p>\n\n\n\n

Yarrow<\/p>\n\n\n\n

Achillea millefolium<\/em><\/p>\n\n\n\n

L.<\/p>\n\n\n\n

Arial parts<\/p>\n\n\n\n

You can expect us to add to this list with time, and we’d appreciate your additions too! Please be in contact if you know a plant, especially a wild one used in Nordic cuisine which is not on this list but should be, there are many.<\/p>\n\n\n\n

Here is a wonderful application of a variety of wild aromatics, prepared by Carol Choi of the Noma pastry section for a ‘Saturday night project’ (check out @ReneRedzepiNoma #saturdaynightprojects for more great ideas from the staff and stagiers). The dish, a delightfully light composition of chestnuts, woodruff, cowberry, pickled pine shoots and spruce granita really captured the imagination of all those who were lucky enough to taste it – an exemplary demonstration of how aromatic plants can be used to create harmonious, delicate and delicious dishes.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

About the author<\/h2>\n\n\n\n

My Name is Ben Reade, I\u2019m a chef from Edinburgh, Scotland, and for the past 3.5 years I have been studying at The University of Gastronomic Sciences in Pollenzo, Italy. For my final thesis, I came to Nordic Food Lab to research many subjects where my varied interests inerlaced with those of the Lab. The research arose out of time spent at the Nordic Food Lab between 29 September and 22 December 2011. The aim is to describe NFL\u2019s current research to both chefs and non-specialized readers, explaining and coding the creative and scientific methodologies employed during the research at NFL, exploring their application in food experimentation and innovation. Over the next month or so I will be breaking down this thesis into manageable blog-style chunks, this is chunk 2 of around 25 I hope you find it interesting. If you want to ask me any questions directly, I\u2019m contactable on Twitter @benreade. In general<\/a>

<\/p>\n","protected":false},"excerpt":{"rendered":"

 by Ben Reade. The story goes that Nero\u2019s palace was filled with doves that flew with perfumed wings: the collection and application of aromas continues to be a very important feature of the modern kitchen, though at NFL there has been attempt to match Nero\u2019s style and more modern techniques like fans, or perfumed cushions under plates are cleaner and more efficient (if less charismatic). Mention has been made that flavour molecules are volatile, or aromatic molecules. In relation to food this is relevant  as they can become airborne at the temperature of the mouth (above 33\u00b0C) to then pass via the throat in ‘retro-nasal’ sensing to then be perceived by the brain as a part of flavour. At NFL, to help with and the creative processes, a list has been compiled of plants that have been embraced by New Nordic Cuisine, especially for their distinctive aroma. This list was assembled through … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

 by Ben Reade. The story goes that Nero\u2019s palace was filled with doves that flew with perfumed wings: the collection and application of aromas continues to be a very important feature of the modern kitchen, though at NFL there has been attempt to match Nero\u2019s style and more modern techniques like fans, or perfumed cushions under plates are cleaner and more efficient (if less charismatic). Mention has been made that flavour molecules are volatile, or aromatic molecules. In relation to food this is relevant  as they can become airborne at the temperature of the mouth (above 33\u00b0C) to then pass via the…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/93"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":3,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/93\/revisions"}],"predecessor-version":[{"id":2452,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/93\/revisions\/2452"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}