"Green sauce." A piquant sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with olive oil, anchovy fillets, capers and vinegar.
The aniseed funnel cap. This mushroom has a distincive pale blue colour of young specimens soon fading towards light grey. A couple of these will impart an almost liquorice flavour to a dish. Certainly not many are required but is a food addition to soups and stews.
Sunbleak or belica. Could you send details (and a picture) to queries@whatamieating.com if you know more?
