Lizzard on your plate

Star restaurants have already noticed this special plant and added it to their menus. At restaurant Noma in Copenhagen, you can sometimes try the surprising taste of Lisdodde. This restaurant is known for their searches for wild herbs, plants, nuts and mushrooms. Lisdodde lends itself perfectly to this. Almost every part of the plant is edible. The shoots of the young plant are similar to bamboo. These are boiled, stewed, baked, boiled, processed in soup or raw in salads. The insides of the young shoots are also deliciously fresh and similar to cucumber. The young buds are also called Cossack asparagus, because the flavour is so similar to asparagus.

The roots of a Bulrush plant are very versatile. They are very nutritious and can be prepared in many ways; boiled, baked, mashed or ground as flour or binder. The flavour is nutty, similar to that of a chestnut. Even the flowers are edible in some parts of the year and sautéed as vegetables. You can roast the green cobs on the barbecue, a bit like corn. You can also dry and roast the seeds or press them into oil, but because the seeds are so small this is not done much. In folk medicine, sea lavender has also found a place. For instance, the gel between the leaves is antibacterial, the lint is said to help with burns and the stoppage of wounds, and the leaves are said to be diuretic. To name but a few.