I went to a restaurant in Toronto half a dozen years ago that specialized in frou-frou tasting menus. One of the dishes was presented on "dirt". My GF asked me "Is that real dirt?", and I said "No, it can't be. It's probably bread crumbs or something. "

How wrong I was. It was real honest-to-god scraped from the ground dirt. The chef foraged personally for it in Ontario forests, looking from dirt near maples, and avoiding it from near pines (which has a turpentine taste, according to him).

Now I see a description like "soil", and I have to check!