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
Aralia cordata with ostrich fern, blanched and unblanched shoots
Aralia racemosa, blanched and unblanched shoots
Aralia racemosa and Aralia cordata
Peeled udo shoots
Peeled and sliced udo shoots
Udo salad with a dressing of roasted sesame oil, soy sauce, salt and pepper! My least diverse salad of season 2018 so far!
Woken at 4:15 by a newly arrived garden warbler (hagesanger) (or is it just a blackcap?) singing at full throttle in the garden (sorry about the focus, I was half asleep and didn’t notice!). A few minutes later the sun rose as fishermen motored out onto the still fjord.
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden