The Organic Cook's Bible by Jeff Cox

Author:Jeff Cox
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-12-31T16:00:00+00:00

Huckleberry

GAYLUSSACIA, various species

TERROIR, the capacity for food and drink to convey the tastes and smells of their place of origin (see the Taste of a Place, page 265), is most noticeable in foodstuffs grown organically. Organic cultivation of any foodstuff is closer to nature than conventional cultivation, resulting in thrifty plants that have every advantage for acquiring some special (and very desirable) characteristic of the local air and soil. On the other hand, the application of chemical fertilizers and pesticides disrupts the naturally occurring mix of organisms found at the spot where the plant grows, destroying any native taste of the place, and resulting in a blander, more generic-tasting food.

With huckleberries, we’re invariably dealing with wild plants that are as close to nature as you can get. The berries are small, and, like all wild things, their sweet, tart flavor is less obvious and more complicated, less diluted and more concentrated, than the taste of any of their tame cousins, such as blueberries.

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