Hop shoots ◆
Jets de houblon
| Latin name | Humulus lupulus |
|---|---|
| Family | Vegetables |
| Origin | Flemish and Alsatian hop yards |
| Season (France) | March – April |
| Flavour | Nutty · Bitter · Earthy |
| Typical price (France) | 200–800 €/kg |
What it is
They are dug white from under the soil by hand, kneeling in cold ground, and a whole hop plant yields about twenty-five grams; at Belgian spring auctions the kilo has passed a thousand euros. The season runs three weeks and nothing about it mechanises, which is the entire explanation for the price.
In the kitchen
They are already tender: ninety seconds in salted water, no more, then straight into butter. The classic Belgian service of poached egg and cream is not decoration — the bitterness needs fat opposite it.
Goes with
Egg Butter Cream Chervil Morel Asparagus Nutmeg
In season alongside
Mammola artichoke Bagnoli truffle Belon flat oyster Bianchetto truffle Blonde morel Cauliflower
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