After 11 days of mostly fast food, it was good to get home this evening to a jungle of slow food….
Ingredients: Hablitzia, Rumex acetosa, Rumex patientia, Myrrhis (young seeds), Hemerocallis middendorfii and H. lilioasphodelus (daylily buds), Crambe maritima (broccolis), Crambe cordifolia (broccolis), Nettle, 2* Origanum, Tragopogon pratensis (flower stems and buds), Allium senescens, Campanula latifolia, Asparagus trichophyllus, Chives (flower buds), Peltaria alliacea, garlic, chili and chicory (2 types)
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This is a nice new edimental Allium, although its identity is still being discussed by the experts!
I received seed of this a few years ago from my friend Hristo Hristov in Bulgaria under the name “mountain slizun” He wrote: “The woman who sent them to me is not an avid collector, so I highly doubt she knew it’s Latin name. I guess the seeds were collected near her city in Kazakhstan (map of the collection location: http://tinyurl.com/hdt5pk6)
Slizun is Allium nutans, but the name she called it could be just how she calls it”
Based on pictures I posted on the Alliorum forum last year,Mark McDonough thought it’s probably a hybrid, although with close affinity to the flowers of Allium flavescens. However, the leaves of my plant are broader than that species. Other possibilities are both Allium senescens and A. nutans both of which are found in Kazakhstan. This year there was some variation in flower colour, one quite pink (I guess I planted several seedlings). Whatever it is, it’s a nice plant.
Tonight’s greens: Sea kale(strandkål), Scorzonera (scorsonnerot), Allium senescens, Sweet cicely (spansk kjørvel), Giant bellflower (storklokke), Sorrel / surblad, Nettle (nesle), Dandelion (løvetann)Sea kale(strandkål) flowering tops are deliciousScorzonera (scorsonnerot) tops are also delicious and sweet tastingAllium senescens hybridSweet cicely (spansk kjørvel) flowering tops (the flower stems need to be removed as they are woody) are also sweet.Giant bellflower (storklokke) tops are also sweetishSorrel (surblad) leaves from my patch of 6 Russian cultivars
Somebody once said that solstice greens are the best…I’d add that solstice perennial greens are even better :) Here’s what I used in tonight’s soup: Sea kale(strandkål), Scorzonera (scorsonnerot), Allium senescens, Sweet cicely (spansk kjørvel), Giant bellflower (storklokke), Sorrel / surblad, Nettle (nesle), Dandelion (løvetann) (all are in my book)…and I almost forgot that there’s chickweed (vassarve) in there too, perennial in that it’s there every year!
