Tag Archives: Mediterranean diet

Sweet cicely / chicory root scrambled egg

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!

Fast Slow Edimental Lunch!!

15 minutes from garden to table must qualify as fast food, but unlike its namesake this is highly nutritious and with a few flowers becomes gourmet edimental food…
The greens were boiled and then stir fried quickly in olive oil with chili and garlic.
Inspired by traditional Mediterranean village food!
Yes, cooking is FUN!!

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Flowers: Trillium grandiflorum, Claytonia virginica / spring beauty, Claytonia sibirica / Siberian purslane, Primula veris / cowslip ( 2 cultivars), Taraxacum officinale / dandelion, Allium zebdanense, Allium humile, Alchemilla spp. / lady’s mantle

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The greens: Honckenya peploides, Rumex acetosa / sorrel, Carum carvi / caraway, Humulus lupulus / hop shoots, Cryptotaenia canadensis / honewort, Hosta “Red October”, Hablitzia tamnoides, Caucasian spinach, Allium schoenoprasum / chives (flower bud and leaves), Clematis vitalba / Old Man Beard shoots (must be cooked)