Observed arrival · 2026-11-01
The Society Culinary brings botany into the kitchen
A Spanish-language culinary publication with botanical recipes, technique explainers, a wild-food gathering guide, and online courses.
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- Cooks, chefs, and curious wild-food foragers
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- The field guide lists 22 photo comparisons of toxic plants and mushrooms with edible lookalikes.
Field notes
The homepage provides a search entry for recipes, techniques, or ingredients, then groups material into recipes, technique lessons, a botanical collection, and an herbarium. Its field guide is offered as a 4.5 MB PDF and describes 15 safety rules alongside 22 illustrated comparisons; the herbarium is described as covering 25 edible plants. Some lessons and recipe sections are explicitly marked as forthcoming.
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