I also walked around the outside gardens during my visit to the Gothenburg Botanical Gardens on Saturday 25th January 2020. In the mild weather, there were many people out walking and running in the garden. Here’s an album of pictures of edibles and other interesting plants and a video of the large Actinidia arguta in the Asiatic woodland garden.
In September, in a farmer’s market in Atlanta, Georgia I found packets of dried Aster scaber leaves (I had searched unsuccessfully for chwinamul in other Korean supermarkets, but hadn’t found it before):
On the front of the packet is a WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm!
On the other hand, on the back of the packet it says: “Keep your health with benefits of HAETAE Sangol Hyanggi Namuls”
Is the reason for the cancer warning on the packet due to the fact that the same packet is used for a range of dried vegetables and shiitake mushrooms (namul), including bracken fern which contains a carcinogen, ptaquiloside (however, it is both water-soluble and is destroyed by heat )
I was also surprised to read what would seem to be the excessive pre-preparation by boiling for 20 mins., followed by a soak overnight and then rinsing 7 times, to remove the bitterness. I’ve never detected bitterness and have understood it’s also used in salads. I wonder also why they are known as “thumbs”?
The bushes at Ringve, which were in a warmer and much sunnier spot than in my garden, were, on the other hand, laden with ripe fruit!
Although sour tasting raw, I was intrigued to see what they would taste like dried. My favourite dried fruit are sour cherries. Although not as good as those, I enjoyed the taste and they will this winter be part of my late winter dried fruit mixes that I eat every morning for breakfast once the fresh apples are finished.
There are many varieties of cornelian cherry bred for bigger fruits, there are also pear shaped fruit varieties and yellow cultivars. (Edit: My friend Jesper Bay tells me that there’s also a black fruited variety!) There are also a number of ornamental varieties, such as the wonderful variegated form I once saw laden with fruit in the Oxford Botanical Garden (see the pictures below).
´Elegantnyj´, ´Jalt´, ´Kijevskij´, ´Lukjanovskij´, ´Vydubeckij´ are Russian in origin; ´Devin´, ´Olomoucky, ´Ruzynsky´, ´Sokolnicky´, ´Titus´ are from Czechoslovakia and Slovakia; ´Joliko´ and ´Fruchtal´ are Austrian and ‘Ntoulia 1’ and ‘Ntoulia 2’ are Greek.<
There are also partially self-fertile varieties.
Cornus mas has been cultivated commercially for centuries in the Caucasus and Central Asia. Turkey has today an important Cornelian cherry industry.
‘Kasanlaker’ is a large fruited cultivar which is available from nurseries in Western Europe.
I remember on a visit to Scandinavia’s oldest forest garden at Holma in Southern Sweden being shown a large Cornus mas in the centre of the city Lund on 1st September 2017! Here’s a picture of various forest gardeners harvesting the fruit (the tree was full):
Oskar M. Szczepaniak, Kobus‑Cisowska, J., Kusek, W. and Przeo, M. 2019. Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review. European Food Research and Technology. 245:2071–2087
It is often planted in gardens as it flowers for a long time in summer. It has naturalised in the UK (see https://www.brc.ac.uk/plantatlas/plant/malva-alcea) and also here in Norway there are a number of observations, particularly around Oslo.
This summer, I’ve been using this mallow much more than before as I now have a lot of it and it has replaced moschata in a few places, suggesting that these may be hybrids! This really is one of the most useful perennial vegetables in the summer garden. Along with other mallows you can pick off leaves, young flower buds and flowers over an extended period! I use them in various stir-fry dishes, in soups, on pizza, in quiches and mixed salads!
It is surprisingly not often mentioned as edible in ethnobotanical studies (maybe underreported due to confusion with moschata?). However, a quick search revealed it being used traditionally in Czechoslovakia and Bulgaria!
If I had written my book today, this may well have replaced moschata. I did mention alcea in the book under the account of moschata as follows:
I have less experience with Malva alcea, greater musk mallow, which is, as the English name suggests, a larger plant. It has a similar range to musk mallow, except that it isn’t found in the UK. I’ve only grown the form ‘Fastigiata’ which is long-lived and a nice ornamental, needing staking up during the summer. My plant was sterile and is
thought possibly to be a hybrid between M. alcea and M. moschata. The flowers are also good in salads.
Bees love it too!
Here are a few pictures of it in the garden today:
I collect the seed for using on bread (see the latter album and http://www.edimentals.com/blog/?page_id=3191) and other baked dishes!
However, great and blue tits compete with me for the seeds, see my blog post on my narcotits (narkomeis)! The flowers are almost certainly perfectly safe to eat raw, at least in small amounts and you’ll see the occasional flower in my salads.
Papaver somniferum is also one of the favourite plants for pollinating insects such as bumblebees, hoverflies etc., see http://www.edimentals.com/blog/?p=12787!
Other poppy species have also been used traditionally for food and even the leaves of corn poppy (kornvalmue) are used in the Mediterranean countries (I remember seeing the leaves for sale in a market in Venice some years ago!
More about the uses of poppies from Cornucopia II. I grow all 3 in my garden here in Malvik!
Papaver somniferum – opium poppy (opiumvalmue). The seeds, called maw seeds in Europe and khas-khas in the Middle East, are widely used in breads, cakes, rolls, milky soups, rice dishes, stews, curries, saladdressings, and sweetmeats. When crushed and sweetened, they are used as a filling for crepes, strudels, pastries, etc. Poppy-seed oil is used like olive oil in French cooking, where it is known as olivette. A paste made from poppy-seed oil and roasted, ground poppy seed is widely used in Turkish cuisine.
Papaver orientale – oriental poppy (orientvalmue). Unripe capsules, though very acrid and hot in taste, are reportedly eaten as a delicacy. In Turkey, the seeds and flower parts are eaten.
Papaver rhoeas – Corn poppy (kornvalmue). Young leaves are cooked and seasoned like spinach, or used as a flavoring in soups and salads. A syrup prepared from the scarlet flower petals has been employed as an ingredient in soups and gruels. They also yield a red pigment used for coloring, especially wine. The seeds are used in cakes, breads, and rolls or pressed for their oil, an excellent substitute for olive oil.
8th July 2019: The first 10! To be continued…..
I was given a couple of plants the other day, surplus to the plant sale at the botanical gardens. Repotting the plants yesterday, I noticed that there were quite a number of sizeable tubers and I had a taste for the first time. I was surprised how sweet they tasted!!
Has anyone had success (or not) with layering Hablitzia to propagate?
Previous posts on variegated Habbies here (on Facebook):