Gastrobotanica is the investigation of new species and rescued of other variety of forgotten or unknown vegetable kingdom in the study of different components of plants (roots, stems,leafs,flowers,fruits ,seeds) for the application and use in the kitchen.
Gastrobotanica is a discipline that merges both fields of human acknowledgment (gastronomical and botanical) joining them in one concept in which its practice results in benefit for both. In one part promotes the possibilities of culinary application of vegetables in the other hand it stimulates the power to cultivate and the conservation of forgotten species, unknown or unusual for gastronomy.
“Its essence is to rescue from the forgotten products with a brutal gastronomical value, re-introducing its production back to a plate”
Rodrigo de la Calle