On 30th June 2025, I made ryotto with various perennial vegetables available in the garden. The ryotto is stir-fried veg mixed with wholegrain organic rye with chili and a strong Norwegian organic blue cheese. In the video I talk you through the various greens:
Daubenton perennial kale
Allium wallichii (Sherpa onion / Nepal onion)
Rudbeckia laciniata (top shoots)
Cryptotaenia japonica “Atropurpurea” (purple mitsuba)
Aster microcephalus (Aster ovatus) top shoots
Hemerocallis dumortieri and Hemerocallis lilioasphodelus (flower buds)
Allium moly flower clusters
Hosta – leaves of 2 varieties plus a flower shoot
2nd batch:
Urtica dioica and Urtica kiovensis (stinging nettles)
Hablitzia tamnoides (Caucasian spinach) summer leaves
Diplotaxis tenuifolia (perenial rocket)
Heracleum sp. (hogweed) flower shoot
Bay leaves
Watercress
Crambe maritima (flower clusters and young leaves)
Sorrel “Profusion” and “Abundance”
See the video via the link:
https://youtu.be/omgOqJhTVQ4