Long coriander. Stinkweed. A herb widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste.
Serviceberry. A luminous purplish berry which tastes similar, and looks akin, to cultivated blueberries.
The shaggy ink cap is a type of fungus which is edible when young. The cap overhangs so that, rather than the more common round cap, the shaggy ink cap has an elongated ovoid shape. It has shaggy scales which, when young, are white but which become darker with age. As it ages it becomes quite unpleasant to eat and eventually dissolves into a puddle of black liquid, giving it its English name. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
Shaggy ink cap. A type of fungus which is edible when young. The cap overhangs so that, rather than the more common round cap, the shaggy ink cap has an elongated ovoid shape. It has shaggy scales which, when young, are white but which become darker with age. As it ages it becomes quite unpleasant to eat and eventually dissolves into a puddle of black liquid, giving it its English name.
Salal or salal berry. A plant of the heather family with leathery leaves producing dark blue 'berries', which are actually swollen sepals Both berries and leaves are edble and said to be appetite suppressants. Traditionally they have been used as sweeteners and flavourings in fish dishes by native people of North America but are now more commonly used in jams and jellies and in pies. The mild sweetness of the salal berry compliments the tartness of the Oregon berry.
The shallot is a relative of the onion but with a sweeter flavour and rather milder. Shallots, like garlic, grow in heads which are then separated out into cloves. They are often covered with a golden through to red onion-paper type skin, or in the case of the griselle shallot, pinkish grey.
