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On Ajuginucula smithii by Chef Alejandro Edit

The mint family is known for its non-toxic, often pleasantly fragrant herbs, and A. smithii is no exception. Edit

Ajuginucula smithii can be eaten raw or as part of more elaborate food dishes, and an edible, fragrant oil can be extracted for further culinary uses. Edit

The plant's aroma and flavour can be described as "somewhere between oregano and basil, but with its own unique accent". Edit

Although somewhat delicate and highly vulnerable to frost damage, A. smithii is a non-fussy plant that is relatively easy to grow on conventional farmland, and does well in warm climates. Edit

Its flowers are also very popular with bees. Edit

On the Wild Onion by Chef Alejandro Edit

Just about everything that applies to a modern onion also applies to the prehistoric Wild Onion, except its bulbs are considerably smaller than those of its modern descendants. Edit

In terms of size and shape, it is somewhat comparable to a shallot onion. Edit

This hardy plant does especially well in temperate and cool-temperate climates, and it can even resist frosts if it has to. Edit

Although this plant is perfectly safe and edible for humans, it is in fact very toxic to many other creatures including cats, dogs and guinea pigs, so don't feed it to your animals! Edit

Chilean sea bass by Chef Alejandro Edit

To make one serving of this dish, you will need: Edit

1 Carrot Edit

1 Fish fillet Edit

1 Wild Onion Edit

1 cup Ajuginucula smithii leaves Edit

First of all, prepare a fillet of fish, and cover it with diced wild onions and half the A. smithii portion. Edit

Coat the fillet with A. smithii oil if necessary, and bake it in an oven at 200°C (400°F) for 12-15 minutes or until firm. Edit

In the meantime, use a potato peeler or a high-quality grater to cut the carrot into thin strips. Edit

Once the fish fillet is done, cut it into segments and serve with carrot strips and additional A. smithii leaves. Edit

Ajuginucula smithii oil by Chef Alejandro Edit

Ajuginucula smithii contains a relatively large amount of fragrant oil. Edit

Four cupfuls of the leaves can produce enough useable oil to fill a small bottle. Edit

Simply crush the leaves in a bowl, and sift the crude oily mixture until the oil is pure and doesn't contain any leaf debris. Edit

Pour the purified oil into a small glass bottle, and serve with food. Edit

On the Wild Potato by Chef Alejandro Edit

Just like the Wild Onion, the Wild Potato is essentially identical to its modern descendants in terms of needs. Edit

However, each potato tuber is much smaller than what modern humans are used to, only reaching the size of a peanut pod at the very largest. Edit

If you've ever wanted a visually and historically interesting (if substantially lacking) novelty crop that you can trick gullible tourists into buying for inflated prices, this is the plant for you. Edit

Fun Fries by Chef Alejandro Edit

To make this side dish, you will need: Edit

1 potato (or 4 wild potatoes) Edit

2-3 tablespoons Ajuginucula smithii oil Edit

Carefully cut the potatoes into semi-rectangular chips. Edit

Coat them with A. smithii oil, and either bake or fry them until golden. Edit

Add salt or more A. smithii oil if necessary. Edit

On Phoenix by Chef Alejandro Edit

Phoenix is a genus of palm tree that is still around today, the most famous of which is of course the date palm (P. dactylifera). This diverse genus is found in many different tropical, arid and subtropical habitats, including rainforests, swamps, deserts, and coastal mangrove swamps. Fossils of Phoenix-like palms found in India suggest that these plants date back to at least the end of the Late Cretaceous. Edit

In more recent history, the fruits of these palms have also been used as food - by both humans and livestock - for thousands of years. Edit

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