Nine of the most expensive straight-from-nature ingredients

Find the restaurants that serve up a feast fit for a forager.

February 2, 2011

1. Running Squirrel Wild Licorice Root; Aquavit, New York City; chef Marcus Jernmark

Origin: Pacific Northwest / Season: September-January, depending on the weather / Cost per pound: $70

Jernmark has used this fresh root in a licorice and langoustine soup. "The balance between the sweet from the tomato and the anise—it came out amazing," he says. The seasonal ingredients inform his cooking, he adds. "You catch the product in the peak and it gives guidelines to the menu."

Photograph by Clay Thurmond
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