Category Archives: Food

Das Essgarten-Kochbuch: Überraschende Rezepte mit Funkie, Magnolie und Co.

The Edible Garden cookbook: surprising recipes with Hosta, Magnolia and others: Thanks to Matthias Brück for drawing my attention to this interesting German cookbook with recipes for several of the perennial vegetables in my book as well as a number of less known and up and coming fruits.

The index gives a taste of what you’ll find in the book (an English translation would be great), see below the picture!

A
Alcea rosea 46
Ampel-Crêpes nach Künstlerart 126
Apfelbeere
Schwarze 130
Apple Cinnamon Bread Pudding 136
Aralia cordata 118
Aralia elata 116
Aralie
Japanische 116
Aralie mit Anis 118
Aroniacreme nach Essgarten-Art 132
Aroniasaft 130
Arten
geschützte 25
Aufstrichrezepte 130
B
Baharat 80
Bambus 84
Goldrohr- 84
Schwarzrohr- 84
Bambusarten
winterharte 84
Bambussprossen 84
Bambussprossen mit Ananas 86
Bambustriebe
essbar 84
Baumsaft 64
Beilage 18, 30, 44, 52, 102, 136
Beilage mit Japanischem Rhabarber
30
Belgische Hopfensprossen mit Champignons
72
Berberitze 8
Gewöhnliche 88
Berberitzenarten
essbare 88
Berberitzenreis 88
Berberitzenreis Sereschk Polo mit
Huhn 90
Berglitschi 108
Bitterstoffe 8
Blaublattfunkie 20
Blumenhartriegel
Japanischer 108
Blumenhartriegel mit Aprikose und
Crème brulée 110
Brennnesselspitzen 68
Bunter Couscous 80
C
Camellia sinensis 56
Chaenomeles 60
Chaenomeles cathayensis 60
Chutney 62
Cornus kousa 108
Cornus kousa ‘Big apple’ 109
Cornus kousa ‘Milky Way’ 109
Cornus mas ‘Jolico’ 50
Cornus mas ‘Kasanlaker’ 50
Cranberry 104
Crème brulée 110
D
Datenbank 8, 141
Dessert 42, 56, 70, 74
Deutsche Oliven 52
Dschondscholi 92
Duftstoffe 75
Durchgedrehte Fetthenne – Fingerfood-
Schiffchen 44
Dureup 116
E
Echter Hopfen 70
Eierspätzle mit Taglilien 14
Einfrieren 68, 84, 88, 97, 131, 132
Taglilienblüten 16
Taglilienknospen 16
Eingelegte Magnolienblüten 102
Einlegen 100, 136
Erdnussbutter 86
Ernten
Blüten 8
Knospen 8
Essgarten 6, 7
Essig 88, 90
Essigbaum 96
essbar 8
Essigbeere 88
Exoten
Essbare 7
F
Fallopia japonica 28
Festtagstorte mit Kamelien 58
Fetthenne 40
Fiddleheads 26
Fingerfood 34, 40
Flieder
Gemeiner 78
Fliederarten
essbar 78
Fliederblütengebäck 82
Food- oder Aromapairing 36
Fruchtlikör 108
G
Gartenpflanzen 7, 10
Gefüllte Funkienröllchen 22
Gefüllte Taglilienblüten 18
Gelee 60, 130, 134
Gemüsearten
neue 7
Gewürz
orientalisches 96
Gewürzsumachs 96
Giersch 68
Giftpflanzen 7
Granatapfelsaft 90
H
Harissa 80
Hirschkolbensumach 96
Hochblätter
farbige 108
Hopfensprossen 70
Hosta sieboldiana
’Big Daddy’ 21
Houttuynia cordata ‘Chamaeleon‘ 36
I
Indianerlimonade 98
Indian Lemonade spezial 98
J
Japanische
Rhabarber-Erdbeer-Torte 32
Japanisches Wildrhabarbercurry 34
Jeon 116
Joghurt 54
K
Kalina 104, 106
Kalina royal 106
Kamelie 56
Kapern 92
Karamell 112
Karamellbeere 112
E-Book mit Wasserzeichenschutz (5912972-1/5e55ae6422974d65b7b8cf41e90343e5, BIC media 10/2018)
R EG I ST E R | 143
Kimchi mit Garnelen 128
Kochkurse 7
Komogi 24
Kornelkirsche 50
Kornelkirschen-Sorbet 54
Kriek Lambic 72
Küche
japanische 20
L
Leycesteria formosa 112
Leycesteria formosa ‘Purple Rain’ 114
Likör 130
Limonade 96
Linde 64
Lindensirup 64
M
Magnolia kobus 100
Magnolie 100
Kobushi- 100
Magnoliensalz 103
Malus ‘Chestnut’ 135
Malus ‘Evereste’ 134
Malus ‘Golden Hornet’ 134
Malus ‘John Downie’ 134
Malus ‘Red Sentinel’ 134
Malus spec. 134
Marmelade 62, 130
Matteucia struthiopteris ‘Jumbo’ 24
Molchschwanz 36
Mugunghwa 124
N
Naturschutz 92
Neophyt
invasiver 28
Nutzgarten 4
O
Oliebollen nach Essgarten-Art 138
Oxalsäure 29
P
Passionsblume
Blaue 120
Passiflora caerulea 120
Passiflora caerulea
‘Constance Eliott’ 121
Passiflora incarnata ‘Maypop’ 122
Petersilie
saure 88
Pflanzendatenbank 8, 141
Pflanzenteile
essbare 8
Phyllostachys nigra 84
Pimpernuss
Amerikanische 92
Gemeine 92
Kolchische 92
Pimpernusskaviar 94
Pimpernusslikör 92
Q
Quiche Tilia mit Zwiebeln und
Schinken 68
R
Ras el-Hanout 80, 132
Regenbogen-Mango 38
Reiskuchen
Mochi 56
Rhabarberrezepte 28
Rhizomsperre 71, 96
Rhus coriaria 96
Rosenblüten 75
Rosenblütensirup 76, 80
Rosenlikör 76
Rosensirup 74
Roter Lindenknospensalat
mediterran 66
S
Sauerdorn 88
Sauerkirschbier 72
Schlehen
eingelegte 52
Schneeball
Gewöhnlicher 104
Pflaumenblättriger 104
Sedum spectabile 40
Sedum telephium 40
Sezchuan-Pfeffer 86
Silvestergebäck 138
Sirup 102, 130
Spargelrezepte 26
Staphylea pinnata 92
Staphylea trifoliata 92
Staudenknöterich
Japanischer 28
Stockrose 46
Stockrosen-Lasagne mit grünem
Pesto 48
Straucheibisch 124
Straußenfarn 24
Sumach 96
Süße frittierte Passionsspießchen
mit Feigen 122
Syringa vulgaris 78
T
Taglilie 12
Taranome 116
Tee 46, 56, 64
Teepflanze 56
Tempura 116
Teufelskrückstock 116
Tiramisu formosa 114
Tomatensahne mit
Taglilienknospen und Pistazien 16
Trichterfarn 24
Trocknen 101, 102, 131
Trocknung 97
U
Unverschämte Fetthenne –
Fingerfood-Schiffchen 42
V
Vap Ca 36
Viburnum opulus 104
Viburnum prunifolium 104
Vorspeise 12, 18, 22, 42, 122
W
Wildgehölz 92
Wildobst 50, 88
Wurzelausläufer 71, 96
www.pfaf.org 8, 141
Z
Zierapfel 134
Zierquittenchutney mit Rosinen 62
Ziergemüse 4, 6, 7, 10
Ernte 8
Zierquitte
chinesische 60
Zwischengang 42

Felafel: first harvest from the KVANN garden at Væres Venner!

The first harvest at the KVANN vegetable sanctuary garden at Væres Venner was broad beans (bondebønner) from a mixed grex and this was turned into delicious falafels that almost melt in the mouth! The year’s first falafels or hummus is a real highlight of my gardening year…and did you know that the original falafels and hummus were made using broad (fava) beans, sadly replaced by inferior (in my opinion) chick peas….and we can experience this dish fresh even in cold areas where other beans won’t grow!
AND the colour is a natural beautiful green inside….they are often made with some leafy green vegetable added to supply the greeness of the “real” falafel!
NB! Falafel doesn’t have to be ball shaped and deep fried…these are pattie shaped and shallow fried..

Emmer multispecies tempura

Tonight’s dinner was the first tempura of the year, made with Emmer wheat….delicious!
With Mustard “Giant Red”, dandelion, Hosta flower shoots, assorted lily flowers, ground elder, Daubenton and Daubenton variegated perennial kale, Rosa spp., ragged jack kale, Crambe cordifolia flowers and buds, broad bean tops, Houttuynia cordata “Chameleon”, Calendula officinalis flower, Sonchus oleraceus, giant bellflower flower buds, Allium cernuum flower, Allium senescens flowers, Allium rubens flowers, Diplotaxis (perennial rocket), grape leaf, mustard broccolis, various lettuces, Hablitzia tops, Scorzonera flower stems and buds etc.

Sweet and sour stir-fry ingredients

Last night’s ingredients for a “sweet and sour” stir fry: (from left to right) – Allium cernuum (chicago onion / prærieløk),  Crambe maritima (sea kale / strandkål) broccolis, sweet cicely flowers and young seeds (spansk kjørvel), Arctium spp (burdock / borre) flower stems (sweet), flower stems of Heracleum maximum (cow parsnip) (also sweetish), Rumex patientia (patience dock / hagesyre), Campanula latifolia (giant bellflower / storklokke) tops and Bunias orientalis (turkish rocket / russekål) broccolis! Delicious!
(the flower stems are first peeled to remove the coarse outer layer)

Hosta icicles (yuki urui)

The other day I discovered a long suffering Hosta that I’d covered with a bucket in the spring. Surprisingly the blanched shoots were in good condition despite the warmth. We ate them as a salad with a simple dipping sauce (roasted sesame oil, soy sauce and pepper! And it was delicious, mild tasting, crispy and refreshing, the texture and shape of the leaf reminding my friend of artichoke! The day afterwards, I ate the rest lightly fried with garlic and chili in an omelette with sea kale broccolis! I’m sure you can use any Hosta for this. In Japan, Hosta montana is the main species cultivated for the markets. We found blanched Hosta shoots or urui in all the supermarkets in late march / early april during my study trip to Japan. However, H. montana is not an accepted species name by the Plant List (plantlist.org) and is often given as a variety, H. sieboldiana var montana or var gigantea. However, on the taxonomy account at http://www.hostalibrary.org/species/pdf/species_part1.pdf, it is stated that H. montana is so obviously different from H. sieboldiana that even the average gardener can tell them apart! For this reason, I used H. montana in my book as it is still commonly used in horticulture. For a list of cultivar names known as H. montana, see http://myhostas.be/db/hostas/montana. Hosta undulata is also noted on the Japanese Hosta wiki page as being used. This is no longer accepted as a species and is considered to be a group of cultivars H. “Undulata” (see http://myhostas.be/db/hostas/undulata for a list of cultivars associated with Undulata).

On the Japanese Hosta wiki (translated with Google translate), the main producing area for urui is given as  Yamagata prefecture (north of Tokyo on the other side of Honshu), which ship light green young shoots which are used for salads , pickles , stir-fry , with miso sauce , vinegar miso , miso soup , mixed rice , sushi rolls etc. This explains why we didn’t see the production of Hosta during our farm trips south of Tokyo.
The Japanese name is 雪うるい (yuki urui) which means snow leaf or icicles (google the Japanese name to see many pictures). They are produced in darkened greenhouses for an extended season or the rows are mounded outdoors. The production techniques seem to be different judging by the colour of the urui sold in supermarkets.

More Fast Slow Food

Fast Slow Food: From garden to table in 20 minutes or less…
As related in my book and my talks over the years, some of the best food is in this category and one common way of using wild and garden veggies in the Mediterranean countries is simply to gather a selection of greens, boil and fry in olive oil with garlic and chili, mix with scrambled eggs. Two of the wild foraged species mentioned at the beginning of the Mediterranean chapter are
a) Clematis vitalba (Old man’s beard / Tyskklematis)….must be boiled to detoxify as it’s related to buttercups (smørblomst)
b) Anchusa azurea (large blue alkanet): quote from the book “Anchusa azurea is a perfect perennial edimental with superb azure-blue flowers in summer. Young leaves and flowering shoots of this species and others in the same family have been gathered from the wild in most Mediterranean countries. In Cyprus, for example, they were boiled alone, boiled with beans or fried. Like its annual cousin borage, Borago officinalis, the flowers are an attractive addition to salads or just freeze them in ice-cubes.”