Is it time for hops, marijuana’s legal cousin, to come back into the kitchen? Writer Peter Smith over at Food & Think has a nice post about the seasonal ingredient, which he picked himself from his father’s hop bines.
While no international price index charts the prices of vegetables, hop shoots are considered among the world’s most expensive vegetables, commanding a far higher price than prized white asparagus.
The shoots are typically picked now-ish (when spring-veggie fiends are at their most feverish!) and though they’ve traditionally been used as a bittering agent by beer makers, Smith finds references to cooking the shoots in an essay by Elizabeth David and chats with a hops maker in Washington who pickles the stuff. OMG hop shoots! Could they be the next ramps?