Tag Archives: golpar

Geirlauk

Sand leek (rocambole) or Allium scorodoprasum gives bigger yields here than leeks, so it’s not surprising to learn that this perennial onion was probably cultivated by the Vikings (it is found naturalised near many old Viking settlements in Scandinavia) and I believe it is the original “geirlauk” (meaning spear onion) and the root of the word garlic in English… See also pages 215-217 in my book!
I hadn’t noticed the red base to the stems seen in these pictures before…
I used it in a quick scrambled egg dish together with Amish onion (Allium x proliferum), sorrel flower shoots, ground elder (Aegopodium), nettle (Urtica dioica),  Hydrophyllum virginianum (water leaf) with golpar spice.
These pictures can also be seen on my 700 plus album of Allium pictures on Facebook here….http://www.edimentals.com/blog/?p=11254
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P1730104 Sorrel (Rumex acetosa) flowering stems

 

 

 

 

Golpared onion bhajis

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Gram or chick pea flour with golpar and black onion seed
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The batter (add the sliced onions and water to make a thickish batter with a little salt).
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Deep fried onion bhajis Persian style!

Indian bhajis are a popular snack or side dish in UK Indian restaurants…deep fried onions in  a batter made of chick pea flour with various spices usually including cumin, coriander, black onion seed or kalonji (Nigella sativa), I replaced the cumin with golpar (ground seed of Heracleum persicum collected from a wild stand in Trondheim)! Delicious!
P.S: Mental note: try with broad bean flour!

Curry on the stove

I like to cook on the wood burning stove in winter…here’s a scene from the preparation of last night’s home grown veggie curry with Basella, Swiss chard, the two leeks I managed to dig up from the frozen ground, onion, garlic, dried chantarelles and winter chantarelles, apple, chili, coriander, golpar (Heracleum persicum spice) served with onion bhaji and rye (svedjerug) “rice”…it doesn’t get much better  

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Packing and sorting seed

A few pictures of seed I cleaned and packed for trading, offering to Norwegian Seed Savers and using in the kitchen today!

131116: Added a few more that I was sorting today!

151116:…and a few more today

161216:…and a few more today

Harvesting golpar

Heracleum persicum is a giant umbellifer, very closely related to Giant Hogweed another very closely related invasive of more southerly latitudes. We call it Tromsøpalme here as these giant plants might resemble palm trees from afar where they grow in large quantities in the arctic city of Tromsø. I today harvested seed of one last plant remaining after the kommune had strimmed a small coastline stand of this plant, presumably spreading seed everywhere….
The seed is used as an important spice in Iran, something I learned from my friend Saideh Salamati who I credited in my book (she also made an excellent dish of the young shoots at a gathering of foragers here in June). I nowadays use more golpar in my cooking than any other spice…delicious and free!

Barl-ryotto

Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
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Soba with stir-fried Golpared veggies

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The veggies: Allium senescens x nutans hybrid onions, Malva moschata (musk mallow), Broad bean tops, Atriplex hortensis “Rubra” (red orach), Sonchus oleraceus (common sow thistle), chili, puff balls, Leccinum versipelle (orange birch bolete / rødskrubb), piggsopp/hedgehog fungus and at the top young parsnip roots (thinnings)
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Heracleum maximum is the North American Cow Parsnip…
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Heracleum maximum is the North American Cow Parsnip…

I made soba with stir-fried golpared veggies and wild fungi for tonight’s dinner. Soba is buckwheat noodles. Golpar is the Turkish spice usually made from the ground seed of Heracleum persicum (Tromsøpalme). To me the taste of “golpar” made with different Heracleum species isn’t very different. Tonight I used Heracleum maximum seeds fresh harvested from the garden to spice the stir-fry (instead of cumin which I used to use).

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Harvested cow parsnip seed heads

 

 

 

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Harvested cow parsnip seed heads

 

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Cow parsnip seed

 

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Ground cow parsnip seed