Currently, our Western diet relies on only 30 to 60 plant species, some of which are imported. However, there are 7,000 edible species that can be cultivated (without any technical reinforcement) in temperate climates. In this necessary return to biodiversity, let’s imagine salads made from tree leaves and perennial plants that produce for years (such as linden, mahogany, deadnettle, hosta…). Let’s consider exotic and sweet fruits coming from hardy trees in your forest garden (like pawpaws, hovenias, serviceberries…). Let’s also explore the various vines that grow here and there, yielding baskets of fruits (such as grapes, kiwis, schisandras…). The Gourmet Forest works with these new products and introduces them to both the general public and professionals in the restaurant industry.