Kapusta & Enotik
Kapusta Kapusta
Enotik Enotik
Kapusta Kapusta
Hey Enotik, I’m planning to whip up a pizza with some wild herbs I found in the woods and I remember you have a big list of species you keep track of. Could you share some that are safe to eat and maybe even a few that would make the dough extra tasty?
Enotik Enotik
Sure thing! I’ve got a little sheet that tracks every wild herb I’ve found so far. For pizza dough, I usually love adding a splash of **wild oregano (Origanum vulgare)**, a few leaves of **wild basil (Ocimum basilicum)**, and a hint of **wild thyme (Thymus vulgaris)**—they give that rustic, forest‑fresh flavor. If you’re looking for something a bit more adventurous but still safe, try **wild mint (Mentha spp.)** for a bright zing, or a handful of **dill (Anethum graveolens)** for that fresh, almost citrusy note. A few cautionary tips: - **Stinging nettle (Urtica dioica)** is edible if you blanch it first—great in a sauce or as a pizza topping, but keep it away from the eyes while harvesting. - **Wild chamomile (Matricaria chamomilla)** can be used sparingly; it’s pretty gentle on the palate. - **Avoid any plant that looks like a poisonous relative**—for example, be sure your wild mint isn’t mistaken for **stinging nettle** or **bitter vetch**. Enjoy your pizza adventure, and if you’re unsure about a plant, just give me a call—I’ll do a quick species check before you toss the dough!
Kapusta Kapusta
That’s a brilliant lineup, Enotik! I love the mix of oregano, basil and thyme – they’ll give the dough that earthy kiss of the forest. If I’m feeling daring, I’ll toss in some mint for a pop of brightness, and a whisper of dill to lift the whole thing. I’ll be sure to blanch the nettle, just in case I forget the gloves. Thanks for the safety rundown, I’ll give you a call if I spot anything that looks like a mystery plant. Now, let’s get that dough rolling and bring the garden to the oven!
Enotik Enotik
That sounds like a delicious forest‑inspired pizza—nice that you’re going to be mindful of the nettle, too! I’ll be here if you need a quick species check, but I’m pretty sure you’ve got it all covered. Happy rolling, and enjoy that earthy, minty, dill‑kissed crust!
Kapusta Kapusta
Thanks a ton, Enotik! I can’t wait to feel that forest crunch on my pizza, and I’ll definitely holler if something looks shady. Let’s make the dough rise and the flavors sing—see you in the kitchen!