Category Archives: Food

Bitter baccalao: roots and greens

No, I’m not vegan and have never been, I’ve been lactovegetarian with the occasional wild fish over 40 years. We always have some Norwegian dried cod (baccalao) at the ready in our cool larder. The usual way to make the dish baccalao here is to hydrate the fish for a couple of days and then layer potatoes, bulb onions, fish,  tomatoes, garlic with olive oil, pepper and chili in large saucepan. I’ve always added seasonal greens too and often use green onions of various types instead of bulb onion.  
Last night, we used the last of the potatoes from the cellar and as there weren’t many also used root chicory (di Sancino: an edible rooted variety that produces well here) and the last yacon roots, all still in perfect condition kept in the cellar in dryish leaves all winter! We also used a good bunch of nettles, tops of giant bellflower (Campanula latifolia) and sweet cicely (Myrrhis odorata) tops including the flowers. For the onions, sand leek (Allium scorodoprasum) and victory onion (Allium victorialis) were in perfect condition (beginning to flower). 
The verdict on our first bitter baccalao? Delicious, but probably not for everyone!

Wietse’s Onion Soup with Udos, Hosta, Ostrich Ferns, Sea Kale and Ramsons

The best of spring in one sitting. In celebration of the country Norway, we yesterday (17th May) harvested a small selection of the best blanched perennial vegetables (apart from the ostrich fern which had to be harvested or it would have been too late). This included three udo species (Aralia cordata, Aralia californica and Aralia racemosa), sea kale (Crambe maritima), Hosta “Big Daddy” together with delicious sweet blanched ramsons (Allium ursinum) . They were all eaten raw (apart from the fern which was steamed for 10 minutes) with a Japanese dipping sauce – olive oil (should have been sesame), tamari (soy sauce) and roasted sesame seeds. These accompanied an onion soup prepared with half of the leaves from one plant of Wietses Onion, a vigorous hybrid of Allium pskemense and Allium fistulosum!
It doesn’t get much better than this!  More information with the pictures:



Some odds and ends this week in Malvik

  1. The best of vegetables ready to harvest this week: blanched sea kale (Crambe maritima), blanched lovage (Levisticum officinale) and nettles (Urtica dioica)! Delicious.
  2. IT’S DANDINOODLE TIME HERE IN MALVIK: one of the year’s many highlights!
    This is by far my earliest dandelion to come into growth in March. It was sent to me as seed from the Alps in Switzerland, following a talk I gave there and was supposed to be similar to the moss-leaved dandelion but the leaves weren’t similar at all. These are from one plant! I’m trying to fine out which species it is…

    3. Allium paradoxum var paradoxum isn’t a plant you’ll want in your garden as this form has bulbils which can spread invasively. I was sent this 20 years ago from a garden in Sweden as Allium triquetrum but it wasn’t that one. I never considered either of these invasive Alliums as hardy enough to be a problem here and this one has slowly colonised the space around my oldest Hablitzia tamnoides. With warmer winters I have started more aggressive harvesting of this one.I now harvest both the young leaves, the tops, in particular the bulbils to keep it under control. They are delicious both raw in mixed salads and cooked.

Around the World in 80 Mac-Cheese

Many thanks to all who sent birthday wishes as I transitioned to become a bonafide pensioner ❤
As usual, my celebration dinner was a green macaroni cheese (https://www.edimentals.com/blog/?s=macaroni), this year an Around the World in 80 Mac-Cheese with 80 different perennial greens harvested from the garden, some for the first time!

March soba greens

Today it reached an unusually warm 16C here which encouraged the first bumble bees and honey bees out! The picture shows the greens (and whites) used in tonight’s soba (buckwheat noodle) stir-fry:
Hogweed (Heracleum spp.) shoots (far left, from the cellar); top row: Dystaenia takesimana (outside), chicons (chicory shoots; cellar), horseradish shoots (cellar), garlic and Allium scorodoprasum shoots (outside), Allium cernuum shoots (outside); Below from L to R: Dandelion (Taraxacum) shoots from the cellar, ground elder (Aegopodium podograria) shoots (outside), lesser celandine (Ficaria verna), wild buckwheat (Fagopyrum tataricum) seed sprouts (living room), nettle shoots (Urtica dioica), hedge mustard (Alliaria petiolata) and (bottom right) Hablitzia tamnoides shoots. 

Harvesting midwinter nodding onions

Allium cernuum (nodding onion / prærieløk) is hardy more or less anywhere people live and stays green all winter here. It’s been mild with snow coming and going for several weeks and there’s no frost in the soil. I dug up a clump yesterday to use in the kitchen and replanted a few. Some were used in a salad and others will be used in any dishes with onion in the next couple of weeks (Indian, Chinese, Mediterranean pasta with green sauce….anything really).

Xmas day Rhizofantastigora dinner 2021

Xmas dinner in Malvik has been nut roast and roasted roots every year since 1984! This year there were 27 different roots: parsnip, 15 different varieties of potato, bulb onions, Tigridia (cacomitl), wapato (Sagittaria), carrot, beetroot, oca (red and yellow), Madeira vine (Anredera cordifolia), yacon (Polymnia), garlic (Allium sativum), Dioscorea polystachya (Chinese yam) and chicory root (at the top).
The nut roast was made from ground walnuts, hazelnuts and almonds with grated carrots, onion and beetroot with garlic, golpar (Heracleum seed spice), egg, salt, pepper and chili, bedecked with buckwheat groats (home grown by a friend in Czechoslovakia), Himalayan balsam seed,  caraway, dill and alpine bistort bulbils (Polygonum viviparum).


Extreme 66 ingredient November Salad

The Extreme Salad Man has been quiet recently. He was inspired to make this 5th November salad by a 10 year old Facebook memory of a salad he made (last picture below). Like 10 years ago, we¨’d  had a very mild autumn (we may have the first frost this weekend). By chance the number of ingredients equalled the number of years I’ve been on this beautiful planet (66). For the recipe with the full list of ingredients (many are perennials), see the bottom of this post. It took less than an hour to forage around my garden and put together!


THE RECIPE or how to make this at home?
Harvested first around the living room a few Basella alba leaves, lemony flowers of two Begonias, leaves of the Okinawan spinach (Gynura bicolor), a couple of flowers of blackcurrant sage / solbærsalvie (Salvia microphylla v. grahamii), Ragged jack kale (grønnkål) leaves, leaves of chopsuey greens / kronkrage (Glebionis coronaria), four different perennial kales / flerårige kåls (Brassica oleracea), leaf shoots of Egyptian onion / luftløk (Allium x proliferum), a few leaves of common sow thistle / haredylle (Sonchus oleraceus), perennial rocket / flerårige rucola (Diplotaxis tenuifolia), parsley / persille leaves (Petroselinum crispum), leaves of Chicory / sikkori variety “Catalogna gigante di Chioggia” (Cichorium intybus), berries of black chokeberry / svartsurbær (Aronia melanocarpa), flowers of hollyhock mallow / rosekattost (Malva alcea), flowers of two varieties of hollyhock / stokkrose (Alcea rosea) – black and pink, hedge mustard / løkurt (Alliaria petiolata), mouse garlic (Allium carinatum), two varieties of dandelion / løvetann (Taraxacum spp.) including moss-leaved, flowers of Japan thistle (Cirsium japonicum), leaves of Allium senescens, a few of the last blackberries / bjørnebær (Rubus fruticosus), berries of black nightshade / svartsøtvier (Solanum nigrum), flowers of Allium mairei, flowers and leaves of anise hyssop / anisisop (Agastache foeniculum), flowers of two varieties of hardy Fuchsia / Magellan-tåre (Fuchsia magellanica) “Alba”og “Tricolor”, Autumn olive / Japansk sølvbusk (Elaeagnus umbellata) berries, radish / reddik (Raphanus sativus)flowers and unripe seed pods, flowers and flower buds of mustard greens / sennepsalat (Brassica juncea), a flower of marigold / ringblomst (Calendula officinalis), new shoots of curled dock / krushøymol (Rumex crispus), leaves and bulb of nodding onion / prærieløk (Allium cernuum), flowers of two varieties of nasturtium / blomkarse (Tropaeolum officinale), two varieties of spring onions / vårløk (Allium cepa), a few leaves of two varieties of sorrel / engsyre (Rumex acetosa), flower buds and flowers of chives / gressløk (Allium schoenoprasum), two leaves of chicory / sikkori variety “Rossa de Treviso” (Cichorium intybus) on the edge of the salad bowl, leaves of perennial chicory (Cichorium intybus), leaves of horned violet / hornfiol (Viola cornuta “Alba”), leaves of Rumex scutatus “Silver Shield” (buckler-leaved sorrel / Fransksyre), a flower of a reflowering variety of strawberry / jordbær (Fragaria x ananassa), flower shoot of scorzonera / scorsonnerot (Scorzonera hispanica), seen in the centre of the salad, a flower of Begonia “Double White, a Dahlia (georginer) flower, oca leaves (Oxalis tuberosa), tomato / tomat “Ida’s Gold” (Lycopersicon esculentum), berries of Physalis “Indian Strain”, two varieties of celery / selleri (Apium graveolens), berries of Ribes divaricatum “Worcesterberry”, carrot / gulrot, turnip / nepe and garlic / hvitløk!
Put the flowers and other colourful ingredients to one side for the topping, wash, cut (I use scissors) and mix everything else for the main body of the salad, add the salad dressing (olive oil, salt, pepper and vinegar with crushed garlic) and mix, then use the artist in you to decorate the salad!

Beetroot harvest and “blood” burgers for dinner again

This week I harvested the beetroots and being more or less 100% self-sufficient in vegetables, seasonal food is the thing! My favourite way to use beetroot (both red, yellow and white cultivars) is to make vegetarian beetroot burgers (patties), known in our household as blood burgers!
The beetroot is first steamed (I used the wood stove), then grated and mixed together with fried Egyptian onions (luftløk) bulbs and garlic with Himalayan balsam / kjempespringfrø (Impatiens glandulifera) seed. Chili, salt and pepper and golpar /ground seed of any Heracleum / hogweed species (instead of cumin) are then mixed in with eggs and 100% wholegrain emmer wheat flour (or any other grain) to bind the patties. Finally, we fried the patties in butter! Good wholesome slow harvest food!

Early July Veg

Here are some of the vegetables we’re currently using.
From left to right:
Common sow thistle / haredylle (Sonchus oleraceus) will be in most meals from now to September
Parsley / persille 
Ground elder / skvallerkål
Perpetual spinach (Beta vulgaris var flavescens)
Moss leaved dandelion (Taraxacum sublaciniosum “Delikatess”)
Oregano / bergmynte (Origanum vulgare)
Chopsuey greens (Glebionis coronaria); I’m growing out about 10 varieties from IPK Gatersleben this year
Day lily / daglije (Hemerocallis): flower buds from two species
Urtica kiovensis (nettle / nesle) 
Nodding onion / Prærieløk (Allium cernuum) flower scapes
Hablitzia tamnoides (Caucasian spinach / stjernemelde) leaves
Rumex patientia (Patience dock / hagesyre)
Rumex acetosa (non-flowering); sorrel / engsyre
Perennial kale / flerårig kål (Brassica oleracea)
Dandelion / løvetann (Taraxacum officinale)
Sherpa or Nepal onion / Sherpaløk (Allium wallichii)

Used in a green pasta sauce with wholegrain spelt pasta