Foods mossenmoons Has Tried

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This British temperance tonic is now a Ramadan favorite.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

This summery parfait has mingled with British royals and literary elites.

Scandinavia has a long history of stretching flour supplies with tree bark.

To do Christmas right, Italians turn to heavenly chestnuts.

This Danish rice pudding appeases wicked elves.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

The bitter herb served on Passover can be anything from horseradish to lettuce.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

This coffee additive and killer of trees has a reputation as a medical marvel.

The original energy bar.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The dessert that's also a meal.

Traditional Easter pudding, best served untraditionally.

For those craving intensity beyond black licorice, how about tar?

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

A Finnish treat that's sweet, dark, and herbal.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”