I decided to coin a term today. It’s called root-to-seed cooking. It’s nose to tail cooking but for plants. Let the idea incubate and flourish. I shall take this up soon. I can see an op-ed manifesto in the works, ”Chasing flavor, root to seed”.
Google tells me there is something called root-to-stalk. I think the framework that I’m thinking about is a little wider in scope. Has anyone given much thought to this? Any reactions are welcome.