13th June 2020 perennial greens were stir-fried and served with quinoa and served with Allium ursinum flowers. Allium validum (swamp or Pacific onion) with flower shoot Saxifraga pensylvanica (swamp saxifrage) Gunnera tinctoria Asparagus officinalis (asparges) Crambe maritima (sea kale / strandkål broccolis) Perennial kale “Walsall Allotments” (flerårig kål) Campanula latifolia (giant bellflower / storklokke) Aster macrophyllus (big-leaf aster) flowering shoots of various Russian Rumex acetosa cultivars (sorrel / engsyre)
The greens were stir-fried with chili and garlic and served with Norwegian organic quinoa with ramsons (ramsløk) flowers:
Last night we made a green pea soup and apart from the Hablitzia (Caucasian spinach / stjernemelde), I used perennial vegetables growing in a wild part of the garden. With little or no help from me there’s a bounty of wild edibles in this area under wild hazels (Corylus avellana) and this made for a delicious pea soup with masses of greens. Campanula latifolia is documented as used in spring soups in the 16th century in my area in Norway and Heracleum shoots are also a tradional soup ingredient, in particular Russian borsch now thought of as a beetroot soup was originally made with hogweed shoots.
Tonight’s omelette had more or less only wild edible perennial plants from my area in it, although all grow in my garden, managed in some way…with one exception which has been in every evening meal for 65 days now, the first in this list: Hablitzia tamnoides (Caucasian spinach / stjernemelde) Taraxacum officinale (dandleion / løvetann) Allium ursinum (ramsons / ramsløk) Campanula latifolia (giant bellflower / storklokke) Alchemilla spp. (lady’s mantle / marikåpe) Urtica dioica (stinging nettle / brennesle) Aegopodium podograria (ground elder / skvallerkål)
No doubt introduced by the previous owners here as an ornamental and despite the fact I spent a lot of time trying to eradicate it from parts of the garden, Campanula latifolia (giant bellflower / storklokke) is nowadays one of my most important springtime vegetables used both cooked and raw. It has naturalised under Hazel in part of the garden! Always nice to see how plants find their own way to the best spots it grows happily alongside Aegopodium podograria (ground elder / skvallerkål). See the excerpt from my book Around the World in 80 plants below. Here is the excerpt from Around the World in 80 plants (I’m happy to send signed copies within Norway). “When I first moved to my present garden, there was one weed that I struggled to eradicate from my cultivated beds, Campanula latifolia or giant bellflower. The roots in particular were almost impossible to dig out, having a knack of germinating in the most difficult places. Then, one day I was reading the Norwegian book “Gratis Mat av Ville Planter (Free Food from Wild Plants; Holmboe, 1941). I learnt that my worst weed had been wild gathered for food by farmers in my area in the 17th century, a tradition which probably died out soon afterwards. The leaves and stems were collected in springtime and made into a soup. Similar stories have also survived from other parts of Norway and Sweden. Storklokke (literally large bell) is considered to be one of the most commonly used wild food plants in the past in Norway. Both the leaves and roots were used, the latter also ground and added to bread.” It was the nephew of Bishop Gunnerus (after whom the genus Gunnera was named) who published this in Norway’s first flora published 3 years after the Bishop’s death! It was stated that “storklokke” deserves to be considered as one of the best springtime greens! I totally agree! Thanks to the previous owners (Johansen) for planting it for me!
I’ve previously introduced the gourmet part of the dandelion, the dandichoke! I write in my book:
My favourite foraging author “(Samuel Thayer’s) favourite dandelion vegetable is what he calls dandelion crowns, as named originally by Euell Gibbons (1961). I prefer to call them dandichokes, as both these and artichoke hearts are located below the flowers. In the early spring, the very young flowers appear at the surface. The dandichoke is just the self-blanched crown between the top of the root, which is a bit below the surface, and the developing flowers. Although small and difficult to clean, they are very tasty”. See the picture below!
The same applies to another of the 80 in my book, Giant Bellflower (storklokke) which also has a delicious (sweet tasting) self-blanched stem between the root and the surface….bellfower-chokes or, even better in Norwegian, storklokkeskokker! I discovered this accidentally last year! I had earlier noted in my book the sweeter tasting spring shoots after blanching (covering to excude light).
The change from winter to spring abundance happens very quickly…here’s last nights haul for a very green pasta sauce (it took about 30 mins from garden to table, fast slow food), including the following stars of spring: