Category Archives: Perennial vegetable shoots

February barl-emm-otto

A multispecies barlemmotto for dinner last night. Barlemmotto? Think risotto made instead with wholegrain BARley and EMMer wheat grains :)  The ingredients are shown with the pictures!

 

Winter quiche

I’m often asked what I do with all my winter perennial shoots and other stored vegetables! One favourite is a vegetarian quiche (eggepai). Easy to make and it lasts 2-3 days!

Perennial shoots in the snow

Plenty of greens as perennial vegetable shoots are now in season here!

H for Hablitzia Extreme Salad

The Less than Extreme Salad Man has been in action with the year’s multi-species salad! A few hours before the polar low storm hit and snow covered the greens, I did a forage around the garden, finding about 15 species, mostly onions, but there were fresh dandelions, perennial kales and the first Hablitzia shoots. These were added to a selection of stored vegetables from the cellar, including blanched dandelion and chicory shoots which had grown in the above average temperatures. About 30 different veggies!

The last roots

The last roots I harvest in the autumn are perennial vegetables for eating in the winter. I usually do this as late as possible and some years harvestng involves breaking through the ice with a pick axe! With daytime temperatures of -7C forecast for next week, this may be the last chance! Yesterday was the annual horserdish (pepperrot) harvest….the big roots are for forcing young shoots as a vegetable (usually blanched) and the younger roots for grated horseradish! An annual dig also serves to limit the spread of horseradish which can be a problem in some gardens!
See my webinar from last winter on winter vegetables here: https://www.youtube.com/watch?v=sf1ucsGrU2U

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.

American Spikenard salad

Last night, I tried American spikenard (American Udo) or Aralia racemosa for the first time! Although Aralia cordata (Japanese Udo) had a hint of bitterness after blanching, the spikenard was mild with no bitterness…a bit like cucumber was my guest’s comment 
NB! The spikenard was more thoroughly blanched than the udo, so not a reliable comparison!

Peeled and sliced American spikenard shoots

As with yesterday’s udo salad, I simply added a dressing of roasted sesame oil, salt and pepper! Delicious!

American spikenard to the left and Japanese udo to the right!

 

Udo salad

Walking past the Udo (Aralia cordata) patch yesterday morning I noticed that the shoots had outgrown their bucket and, as usual, had thrown the bucket down the hill, eager for some sunshine. Sad for it, its effort was in vain as they were bound for the kitchen! Here’s an album of pictures showing how I prepared the udo salad.
I alsø blanced Arali racemosa for the first time, but haven’t tried it yet…

The bucket of cordata let some light in at the top, so the shoots were greener than for A. racemosa

permakulturplanter.no visit!

A great visit from my old friends Irja Frydenlund and Benjamin Bro-Jørgensen from Tingvoll and permakulturplanter.no popped in this afternoon with little Asimina and Ainora (what’s that backwards?!!). Great names and, apart from trying to fill in a hole I’d just dug, lovely kids!

Thanks for the Asimina (pawpaw) plants :)

Perennial veg pakora

Pakora or bhaji is a popular snack in Indian and surrounding countries. Growing up in the UK, vegetarian Indian food has always been part of my diet since I was a student. It is basically various vegetables dipped into a batter made from gram (chick pea) flour and stir-fried. It would be fun to use broad bean flour as we can’t grow chick peas here. The flour was mixed with water, salt and pepper, chili, cumin and coriander until you get a batter with the consistency of cream.
The pictures show the 15 perennials I used (2 types of dandelion) and the final delicious and simple veggie dinner served with sour cream (or yoghurt), Most of the plants are forest garden species.