Majestic or shrubs, trees surround us and mark the tastes and daily life of the countries and the people who live there much more often than you might think. The discreet and modest companion trees ...

The kitchen of trees

Perfumed oils, “The kitchen of trees”.

By: Clémence Denavit Follow

17 mins

Majestic or shrubs, trees surround us and mark the tastes and daily life of the countries and the people who live there much more often than you might think.

The discreet and modest companion trees of our daily life shelter us, care for us, nourish us, teach us, and inform us without fanfare.

The cuisine of the trees as a tasty declaration of love for the whole tree and the skills associated with it, from roots to bark, from sap to flowers, to fruits, to leaves.

Publicity

From the picking that the ancients practiced, to cooking and preserving in oil, macerates, syrup, to the preparation of treatments, "Cooking the trees" simply comes down to loving and respecting them.

Let us remember that without the tree, there would have been no apples, dates, harbinger bushes, myths or palaver, life.

With

- Aurélie Valtat,

diplomat from the European Union to Malawi, passionate about botany, aromatherapist.

“

The kitchen of trees

” is published by Editions Ulmer, and his blog aromatips.be, a mine of life and information.

Find Aurélie Valtat on Instagram

Aurélie also organizes retreat weeks

- Christophe de Hody

, naturopath, herbalist and botanist, he is the founder of the

Chemin de la nature

Listen to the report

Christophe de Hody the Path of nature

Aziz Delfolie

, permaculture trainer in Senegal, where he works for the National Reforestation Agency in Casamance in Ziguinchor.

He also participates in the

Tolou keur

project

in Senegal - a concept initiated by Aly Ndiaye and Karine Fakoury of replanting nourishing forests, a place of living and sharing, in Senegal.

Listen to the report

Aziz trees DELFOLIE Botanical CONSERVATORY of Casamance

- The edible draille

Slideshow

{{scope.legend}} © {{scope.credits}}

For further

- François Couplan - "

What plants have to tell us

", published by Les

Liens qui libéré

, "

Edible and toxic wild plants

", with Eva Styner at Guides Delachaux

The benefits of trees: recognizing, harvesting, cooking and healing

, published by EPA

Urban harvester,

by Christophe de Hody, Arthaud editions

Hunter-gatherer guide,

Ulmer

I cook wild plants,

by Amandine Geers, Living Earth editions

The tastes and colors of the world, a natural history of tannins, from ecology to health,

by Marc-André Selosse, Actes Sud 2019

Trees,

by Jacques Prévert

It's not wind

of Anne-Cécile Bras and François Porcheron on RFI.

►

To listen:
SOS Sahel, the Great Green Wall is emerging from the shadows

Musical programming

- El Payande,

from Lhasa

- DNA,

by Daara J.

To discover:

Humble Farmer

by Ijawal feat.

Aziz Boukote.

Aziz and I Jawal are Permaculture trainers, they will make you vibrate to the sound of melodica between Rub a dub and roots reggae that the two protagonists have been working on for many years.

Produced by the Freedom Sound Records label based in Abéné in Casamance, the album will be released in August 2021.

Chestnut cream.

The tree kitchen, Ulmer.

Recipe

Homemade chestnut cream

Recipe from

The kitchen of trees,

by Aurélie Valtat, published by Ulmer editions.

Ingredients :

300 g of peeled chestnuts, 220 g of sugar, 1 vanilla pod, 1 teaspoon of dark rum, a little water.

Put the sugar in the saucepan and add a bit of water.

Melt the sugar over medium heat then bring to a boil.

In the syrup that has formed, add the vanilla pod cut in half lengthwise and the chestnuts that you have previously mashed.

Stir the syrup and mash for 10 minutes without stopping.

When the cream changes color and darkens, add the rum and cook for 2-3 minutes while stirring.

The taste of the world - The kitchen of the trees

The kitchen of trees

You may like

Trends 24h

Latest