We’re now going into a period traditionally called the hungry gap, but in my eyes it’s the Full gap, the period with an abundance of vegetables, both perennial wild and cultivated edibles. Yesterday’s dinner was a ryotto (risotto with rye rather than rice). In the last few days, many of these early spring permaveggies have put on a growth spurt! I photographed most of the ingredients in the garden first.
Allium victorialis; Victory onion / seiersløk
Allium schoenoprasum “Black Isle Blush”; chives / gressløk
Angelica gigas; Korean Angelica / rødkvann
My earliest dandelion / løvetann is from Japan, behind a Primula veris cultivar (cowslip / marinøkleblom)
Tragopogon pratensis ( geitskjegg / jack-go-to-bed-by-noon) – I used the young shoots
Arabis alpina (rock cress / fjellskrinneblom) leaves
Allium flavescens or nutans
Allum carinatum
Rumex patientia; Patience dock / hagesyre
Aegopodium podograria (ground elder / skvallerkål)
Rumex acetosa ssp vinealis (wine sorrel / vinsyre)
Allium scorodoprasum (rocambole / bendelløk)
Garlic / hvitløk (missed at harvest)
Ranunculus ficaria (lesser celandine / vårkål)
Alliaria petiolata (hedge garlic / løkurt)
Hablitzia tamnoides ( Caucasian spinach / stjernemelde)
Garden harvested perennial veggies (apart from horseradish at top right, blanched inside for the delicious shoots)
Horseradish / pepperrot blanched inside for the delicious shoots
Indoor seed sprouts (sown in earth for larger yield): Alfalfa / lusern; Wild buckwheat / bokhvete; Oxalis tuberosa (oca shoots) and pea /ert shoots
Ryotto with carrots and Jerusalem artichokes, dried tomato, chili and golpar spice (ground seed of Heracleum persicum / Persian Hogweed / Tromsøpalme)…delicious and home (Norwegian grown) apart from the potatoes!
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Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden