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Fava Beans, Samphire, Crème Fraîche, St. John’s Wort

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This creative and simple snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando, former head chef of Noma. The leaves have a meaty texture, filled with beautiful fava beans, samphire and a touch of creme fraiche. Thank you chef for sharing this recipe with our community!


- 8 Medium St. John’s Wort Leaves

- 30 g Diced Fava Beans

- 5 g Diced Samphire


St. John's Wort

St. John's Wort open

- 2 g Fava Puree

- 3 g Crème Fraiche


1- Wash leaves.

2- Mix all ingredients together, except for the St. John’s Wort leaves.

3- Place the fava bean mixture between 2 leaves.

4- Eat with hands.


  • felipe

    is there an online store other than table top style that has cool plates?

    • QuantumChef

      I think they are the best option to buy restaurant quality plates. Other places such as Crate and Barrel sometimes have some cool stuff but the quality is not as good.

  • Alex

    You guys should sell cool and innovative plates on your store!

  • Marie

    These are not St John’s wort leaves.

    • QuantumChef

      Thank you Marie. Not sure if you or someone else contacted me via email but here is the response for everyone to see. “Just thought you would like to know the leaves in this recipe are not St John’s Wort. It caused a bit of a discussion on a plant identification site on fb.
      I am absolutely not an expert, but the general consensus seems to be that the leaves are from the ice plant (sedum spectabile) and not st john’s wort (Hypericum perforatum).
      You can follow the thread here

      • Anders Halskov-Jensen

        They are Sedum spectabile, which in Danish are called “Sankt Hans urt”. That translates directly to “St. Johns wort”, which unfortunately is another plant. That s probably the root of the confusion. Anyway, they are very tasty with a pea-like flavour.

    • kris

      you’re absolutely right…these are Orphan Johns leafs Hylotelephium telephium