That would be awesome right? A field guide of all or most herbs and how one can swop them for any reason one wants to. Or even just a cook book that shows you how to swop everyday ingredients to get you to explore local plants. Tzatziki made with purslane rather than cucumber; pesto made with wild rocket or dandelion leaves; and so on.
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Yes! We make pesto in Scotland from rocket and walnuts rather than basil and pinenuts, as they are the ingredients found near us. :-D In the mountains (near me, in the Alta Sannio, Italy) it seems common to use wild garlic and walnuts in a pesto too - yum! Basil is yummy, but it is very nice to switch it up and have a variety of pestos to hand! I love your idea of purslane in tzaziki, @fermentedphil !
Glad I could share some wisdom and new ideas!
I love that idea, wild garlic pesto. I always add some garlic chives, but it is not the same! I think one can make some awesome pestos if you know local ingredients and when you use some creative thinking.