Turns out there's a reason people don't eat wild saags

This is a part of 'project 110, going back and re-filling', writing is happening 8ish months after the date.

I went to Kakani with my parents a couple of weeks ago and we had lunch at place owned by a family friend. They brought us greens that the locals ate, foraged from nearby wilderness, nothing you could find in the markets. I was excited: this is as locavore to the end, natural and authentic and anti-industrial as much as it could possibly get. Oh and the nutritional value must be so great!

What I discovered was: there's a reason we have the greens we do on our grocery shelves and the fields. Those plants have been bred and treated to optimize the experience for those that eat, in terms of texture, flavor, and color. There's a reason people don't go around foraging and eating wild greens all the time. They don't taste amazing, the texture's alright, and on the whole one'd rather have something better that is available in the shops if possible.

Yeah a good chef could figure such greens out and come up with proper cooking techniques and methods after a while, and work on great recipes. But that's the problem. They'd have to do that for every different kind of green/veggie. And not everybody wants to do recipe experimentation and development in every meal. Most people would rather not deal with recipes at all, we're all technicians, craftsmen at best, very very few of us are artists. And that's the problem with such foraged wild greens.