WILD PLANTS AND THEIR GASTRONOMIC VALUE
About the project
The BCC has carried out a research project for more than two years on wild plants in Spain. More than 300 plants with gastronomic value have been identified, generating academic knowledge but with a culinary approach. This knowledge has been used as a foundation to provide advice to companies in the agri-food sector. This project has been carried out with the participation of, among others, botanists, ethnobotanists and chefs from all over Spain.
