Alnus viridis, commonly known as green alder, is a charming shrub adorned with petite cones. During my years in the north I learned to identify it yet not much was said about food uses aside from it being used to smoke meat.
But more recently I stumbled upon an intriguing culinary use for its catkins, discovering that in the late fall the catkins are harvested & marketed as "dune pepper", "alder pepper" or "alder crisp" to provide a unique seasoning to dishes.
The term pepper seems to be attributed because of a peppery note, and the shape of the catkins. In this video, we embark on our first culinary experiment with this newfound ingredient, choosing to infuse it into zesty lemon "dune pepper" potato wedges!
Lemon "Dune Pepper" Wedges
- Potatoes, sliced into even pieces
- Oil, to coat
- Dune pepper catkins, ground
- Lemon juice
- Cut potatoes into even pieces.
- Drizzle with oil & add dune pepper seasoning. Stir to coat.
- Air-fry or bake until desired crispiness is reached.
- Add a dash of lemon juice to finish.