Plates of wild ginger, dried salted squid and anise hyssop (bottom left), day lily bulbs, marigold bu and ox eye daisy buds (bottom right), dried woodruff and salted pickerel belly (top right) and salted underripe nimrod grapes, salted underripe plums, salted underripe apricots and preserved grape leaves(top left) at Chef Guy Rawling's restaurant Montgomery's.
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