Put the kettle on, and your feet up! It’s time for this week’s round-up of fascinating plant-related internet loveliness 🙂

One of this week’s most intriguing voyages around the internet began with an article in the Guardian by Réné Redzepi, chef founder of Noma. He was talking about foraging and the importance of sustainability in food production, in What we eat matters. There’s no conflict between a better meal and a better world. What caught my eye was his reference to an unconventional farmer and ‘vintage carrots’ – carrots that have been left in the ground far longer than normal, and wouldn’t ordinarily be considered worth eating. But Réné decided to treat the carrot ‘like a piece of meat’, and a Noma signature dish was born – see how to make it yourself in this video:

All you need now is a vintage carrot, so if you’ve got one or two left unharvested you might want to leave them in the ground! In the meantime, you can learn more about the unconventional farmer, Søren Wiuff, in Soil Power: Meet Denmark’s Most Important Farmer.

Researchers in Japan have discovered what makes “forbidden” rice black. Also known as “Emperor’s Rice”, it was reserved for the emperor in ancient China, and was a tribute food: The origin and spread of ‘Emperor’s rice’.

Modern Farmer have been to meet the Scientists Hunting and Saving Wild Sunflower Seeds.

And it’s “all fun and games until someone loses a kidney” in the latest post from Nature’s Poisons, which examines the link between starfruit, hiccups and kidney failure in Starfruit: Which Came First, the Hiccups or Kidney Failure?.

Need more linky goodness? Follow me on Twitter for lots of educational retweets and generally erudite wittiness :).

There was a worrying piece in the Guardian a couple of weeks ago that explains why it’s important to really know your friends if you’re going to eat things they’ve foraged – they could be wrong, you know. Experience: foraging nearly killed me is just one of the warning stories. It’s mushroom season and Brits are naturally wary of potentially toxic mushrooms, but Germany attributes spike in mushroom poisonings to foraging refugees who are clearly more desperate. Don’t forget that it’s easy to make mistakes outside of your natural environment, a topic we discussed earlier in the year in Daffodils v alliums: it’s a cultural thing.

If you’ve found something good you’d like to share, then why not leave the link in the comments?