I’ve started work on a local landrace of runner beans / blomsterbønner (Phaseolus coccineus). I sowed yesterday 15 varieties that are the earliest varieties I could find from commercial suppliers and the German genebank IPK Gatersleben! Runner beans are marginal here, only ripening with warm frost-free autumn weather, preferably against a warm south facing wall!
Thanks to Raphael Maier who told me that the IPK Gatersleben have phenological data for part of their collection of over 400 runner beans. I therefore looked for early flowering and early ripening data when selecting varieties.
The assumption is that it will eventually get warm enough to plant them outside at the community garden Væres Venner where I will run the trial! Currently still only maximum 8C and the 10 day forecast shows much of the same with low pressure dominated weather and only a slight increase to 10C.
I had been asked if I had photos of the roots of chicory (sikkori) and sweet cicely (Spansk kjørvel) for a talk about wild edible roots. I therefore dug some from the garden. Inspired by traditional Mediterranean ways of preparing wild and cultivated vegetables, I boiled the roots and they were then stir-fried with onions and winter chantarelle mushrooms before being added to scrambled egg (see the pictures for more). All the roots on the perennial chicory were far too fibrous to eat, but the sweet cicely roots were good (at least the younger ones!) More or less any vegetable can be prepared this way! Simple is best!
Chicory (sikkori) roots. On the left, perennial plants that have flowered-the roots were very fibrous; on the right is a self sowed root on a plant that hadn’t flowered: this was used for dinner!
Sweet cicely / spansk kjørvel (Myrrhis odorata) were good with a similar taste as the rest of the plant
Chicory (sikkori) roots.
Chicory (sikkori) roots.
Allium cepa “Ailsa Craig” (bulb onion / kepaløk)
Steamed runner beans (blomsterbønner) with chicory (sikkori) and sweet cicely (Spansk kjørvel) roots
Stir fried Ailsa craig bulb onions and winter chantarelles (traktkantarell)
Added runner beans (blomsterbønner), chicory and sweet cicely roots
…added a little chili mix
…and then continued cooking, adding a scrambled egg mix with parmesan cheese
Served on house 100% wholegrain bread (aka bricks)
The climate is such here that starting runner beans / blomsterbønner (Phaseolus coccineus) in mid-May they normally aren’t ready to harvest until September and the first frosts in October usually stop their development. Growing seed to maturity is also a challenge in many years, so it’s difficult to select better and earlier varieties more suited to my climate. Early October and we are only just managing to eat all the runner beans. Only once in the almost 40 years I’ve been growing them here was there such a big harvest that I had to preserve them. Not having a freezer, they were salted for later use. These were used in a fish soup this week, sliced using an English runner bean shredder! I grew two varieties this year, the heirloom Painted Lady with bicoloured red and white flowers and red flowered Firestorm with very long stringless beans. Firestorm was a little later. They were transplanted outside at home and in the Americas part of the World Garden at the Væres Venner Community Garden.
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
