We’ve been eating dandelions for lunch every day now for almost 3 months from the roots dug in the autumn and there’s still loads (see my post in January and February here: https://www.edimentals.com/blog/?p=27183 and https://www.edimentals.com/blog/?p=27343). We basically cut at the base with scissors and yesterday accidentally dissected a flower bud! The dandelions will respond with new leaf and flower shoots.
Forcing pots of dandelions and other perennial vegetables in the living room; ease of access in what permaculturists call Zone 0
MACROGREENS I harvested dandelion roots in November and stored them in the cellar until mid-January when we moved it into the living room and the first leaves were harvested just a few days later: https://www.edimentals.com/blog/?p=27183 Since then, we’ve been eating a few leaves for lunch every day. A few days ago, the first flowers appeared and I took my pet dande-lion for a walk in the garden. In the cellar, even though it’s only +3C they’ve also been sprouting…
This bucket was planted in the autumn and stored until now in the cellar. Within a few days of bringing it up into my living room there are usable shoots. Garlic bulbil shoots are seen behind.
Nowadays, I LOVE the taste of dandelion although in my youth I found it so bitter that I couldn’t understand why anyone would want to eat it. I think the reason is a combination of giving up eating sugar and getting accustomed to eating bitter plants. In addition, nobody ate a dandelion salad alone. The following box from my book describes various methods og de-bitterizing dandelions if you want to benefit from one of the most nutritious and valuable plants on the planet but find the taste too bitter:
“WHY IS IT SWIRLY WHEN IT’S LATE?” (MMA, 2020) Probably the last dandelion to flower in the edible garden in 2020! The temperature didn’t drop below +12C last night, but there may be snow later in the week!
I was working at Væres Venner Community Garden yesterday and noticed a deformed (fasciated) dandelion flower. This can be caused by a range of factors including random genetic mutation, virus and bacterial infections. Damage to the plant’s growing tip and exposure to cold and frost can also cause fasciation and with the very cold weather after a mild start to spring is probably the cause in this case (see https://en.wikipedia.org/wiki/Fasciation). Searching around I discovered two other fasciated dandelions! This phenomenon is rare, but I have seen it before a few times. However, I’ve never seen more than one plant affected within a small area before! I photographed each of the plants below and fantasising about making fascinating fasciated dandinoodles* or rather dandi-lasagne as the flower stems are flattened :) Unfortunately, this mutation doesn’t seem to return in the following year in dandelions..
*Dandinoodles (løvenudler) are made from quickly boiling the flower stems perferably before the flowers open and just mixing with butter or olive oil:
Fasciated Plant #1 had twin or siamese flowers:
Fasciated Plant #2 had 6 flowers on the one stem and a twisted flower stem! Note that the fasciated stem is shorter than the normal flower stems:
Fasciated Plant #3 was different again, this time a single distorted flower (cresting):
My Taraxacum albidum is looking good at the moment! The seed for this came from the Scottish Rock Gardening Club seed list 2016/17 (SRGC3660) and I planted two plants here. However, they look different in that the leaf shape is different (T. albidum is described as having deeply indented leaves) and only one has hairy scapes (as T. albidum). I suspect some crossing has been going on. T albidum is itself a hybrid between white flowered Taraxacum coreanum and Taraxacum japonicum.
To celebrate my 65th we made indian pakora with 65 (or so) different perennial vegetables. Going for a new title, this time EPM (Extreme Pakora Man)! Any better? The whole list is under the pictures! Just wish I’d had broad / fava bean (bondebønner) flour available for the pakoras rather than gram flour (chick peas)…next time I hope :)
It’s 100 years since Vilmorin-Andrieux’s The Vegetable Garden: Illustrations, descriptions, and culture of the garden vegetables of cold and temperate climates was published! The plant I most associate with this fantastic book is what I’ve called “The Legendary Moss-Leaved Dandelion”. I fell in love with the image of this variety of dandelion when I first saw it (see below) and I later blogged about how I sought after and was finally able to grow it myself here: https://www.edimentals.com/blog/?page_id=1193 There was even a T-shirt printed in its honour (see https://www.edimentals.com/blog/?page_id=1043) However, it was only yesterday that I discovered how mossy looking it can be in the early spring when I tried to clean moss away from the young dark leaves of a plant I was harvesting for a salad ;)
A much warmer winter than normal and I returned home to well developed blanched dandelion shoots in the cellar together with horseradish shoots and the sweet cicely shoots (Myrrhis odorata) had also germinated en masse! This post shows the dandelion roots being dug and planted at the end of November: http://www.edimentals.com/blog/?p=23997
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden