Eateries in the UK are showing increasing bravery and creativity when it comes to the ingredients they put into their dishes, it has been claimed.
Indeed, along with traditional restaurant supplies, chefs may wish to go on the forage for weeds, with the Independent's Anthea Gerrie claiming that the plants grow in abundance in many UK gardens.
"We're not just talking nettle soup - every edible scrap from field, riverbank, sea-shore and hedgerow seems to be finding its way into the kitchens of the world's top chefs," she said.
Indeed, the cooks working at Noma in Copenhagen - recently named as the best restaurant in the world - are expected to go out looking for fresh green produce wherever they can find it every morning before they get to the kitchen.
Michelin-starred Nathan Outlaw said that while not all weeds light up the taste buds, seabeet can be used in place of spinach, gorseflower works well in ice-cream and dandelions can fill out salads.
The Times recently claimed that dandelion leaves could also be added to sandwiches and even wine.