Continuing my series of photographing my veggies, all from the garden this time. Just three this time, added to a pea soup. Allium nutans (or hybrid) (Siberian nodding onion) Hablitzia tamnoides (Caucasian spinach, stjernemelde) Rumex patientia (patience dock, hagesyre)
Somebody asked me the other day if I use floating mulch (fiberduk / agryl) to be able to harvest all these greens so early. No, no and again no….this is one of the biggest benefits of perennial vegetables….it is totally natural, no microplastics are released into the environment, no oil is needed to plough the fields, significantly less migrant labour is needed and little or no fertiliser and water is needed, it is almost totally free once established and can yield year after year! So, whilst large areas of farmland in the northern hemisphere are being covered by plastic mulches to bring on annual crops for the market earlier, I’d just like to point out that there’s an alternative better way! So, here are the plants that I harvested for yesterday’s delicious green pasta sauce: Armoracia rusticana shoots (horseradish / pepperrot) Myrrhis odorata (sweet cicely / spansk kjørvel) Houttuynia cordata “Chinese Market” (shoots and rhizomes from the cellar; this cultivar is significantly larger than other Houttuynia I’ve grown) (Fish herb, Himalayan water creeper) Allium senescens x nutans (hybrid Siberian onions) Laurus nobilis (bay / laurbær) Brassica oleracea (perennial kales) Crambe maritima (sea kale / strandkål) Taraxacum officinale (dandelion / løvetann) Allium x proliferum (walking onion / luftløk) Hablitzia tamnoides (Caucasian spinach / stjernemelde) Dystaenia takesimana (giant Ulleung celery, seombadi) Oenanthe javanica (seri) Polymnia edulis (yacon) (second picture) plus garlic and chili
Sea kale Crambe maritima is sometimes referred to as the King of the Vegetables (Queen is perhaps more fitting!) . This is partly due to the fact that it was in the past cultivated in heated greenhouses for nobility in the UK for Christmas! Maybe not the King, it is certainly an aristocrat and the easiest perennial brassica in cold climates (along wtih even hardier Crambe cordifolia) as it is hardier than perennial kales as it resprouts from the roots every spring and can easily be covered by a mulch of leaves or suchlike in colder climates. I do this every autumn just in case we have a very cold winter (I have experienced plants to resprout from deep roots when the surface roots have been killed in winter). I would normally take off the leaf mulch early April, but this winter it’s been so mild I removed it a few days ago and the plant had already put out delicious sprouts…I’ve been snacking on them! My oldest sea kale is approaching 40 years old, but hasn’t appeared yet (oldies sleep longer I guess!). Much more about Sea Kale in my book Around the World in 80 plants or by searching here: https://www.edimentals.com/blog/?s=sea+kale
They are also beautiful. The pictures show the cultivar Lily White which is only about 8 years old.
Continuing my series of veggies harvested from the garden. this time used in a baccalao with parsnip (pastinakk), potato (potet), bulb onions .(kepaløk), Jerusalem artichokes (jordskokk), (bought) organic tomatoes and chili. Greens used from the garden: Urtcia dioica (nettles/brennesle) Aegopodium podograria (ground elder/skvallerkål) Hablitzia tamnoides (Caucasian spinach/stjernemelde) Rumex patientia (patience dock/hagesyre) Taraxacum officinale dandichokes (dandelion /løvetann) Ficaria verna (lesser celandine/vårkål) Allium sativum shoots (garlic/hvitløk)
I’d potted up some Tradescantia ohiensis shoots in the autumn as I’d planned to offer a few roots to members of the Norwegian Seed Savers’ (KVANN) perennial vegetable guild though our autumn catalogue. Well, I lost them….and relocated them this evening as the shoots had grown quite long in the dark cellar, so I cut them to eat this evening:
They have a pleasant mild taste. One of the 80 in my book Around the World in 80 plants:
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