Field horsetail
A perennial plant with stiff jointed stems, rich in silica; the young shoots are boiled and fried with egg, the stems brewed as a herbal tea.
Field horsetail is a perennial plant with stiff jointed stems, rich in silica and minerals, with a grassy-astringent taste. It is used sparingly in food: the young spring spore-bearing shoots (pestles) are boiled and fried with egg or added to fillings and omelettes, and the dried vegetative stems are brewed as a herbal tea; large amounts are not recommended.
Recipes with this ingredient
Baked pike perch under cheese with omelet is a refined dish of European cuisine that combines the tenderness of white fish, the richness of cheese, and the airy texture of an omelet. Marinated pike perch infused with the freshness of lemon and aromatic spices is baked under a golden crust of cheese, creating a harmony of flavors. The omelet made with horsetail adds a special note, providing lightness and an original touch. The dish is garnished with bright slices of baked tomato, fresh herbs, and olives, making it not only delicious but also aesthetically pleasing. An ideal choice for a festive dinner or romantic evening, this recipe will captivate with its sophisticated taste and simplicity in preparation.
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