No, it's not something from Dr Seuss, but an edible plant that grows in the salt marshes of Northern France and no doubt on the other side of the channel. The name, in French, oreilles de cochon, refers to the texture of the plant, soft leaves and crunchy stems that mimics the texture of cooked pig's ears. You can eat it it raw or cook it like spinach. As I only bought a small bunch I decided to add it to a salad.
It was very sandy, so after a good rinse in several sinks of cold water I cut it into a chiffonade and mixed it in with some red oak leaf lettuce. I expected it to be salty like salicornia (marsh samphire), but it was just pleasantly crunchy, with no strong flavour.
I found myself thinking about foods that are completely different but have the same name. In French there is a l'araignée, (spider crab) and a piece of meat (click on 14), which is not very photogenic but prized by butchers and delicious. There is another cut in the same part of the animal, la poire, which is also the the name of a fruit. How many food words are there doing double duty? Can you think of any others, in any language?
6 comments:
So interesting - as always, Jennifer and it's from you that I discover so much about the country where I live!!! I'm going to try and find this - what is it's name in French, please?
Sticking within the vegetable kingdom
Ailsa Craig: Tomato and Onion (&Scottish Island)
All the Year Round : Cauliflower and Lettuce
Harbinger: Tomato and Pea
Fiona, I forgot to add the name in French!!!! - oreilles de cochon. You should be able to find it at a good fish market one that sells salicorne or samphire. Check the salt marsh link.
Fantastic - thank you and I shall check out the market on Saturday. I was almost tempted by the veal brains and tongue when I passed through on Wednesday but think I shall wait to see Odd Bits first... ! Have a great weekend...
Odd, my father used to say that pancakes should be soft and crunchy like little children's ears......
That explains everything about you.
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