Tag Archives: strandkål

ARTIKLER OM FLERÅRIGE GRØNNSAKER FRA HAGETIDEND 2021

I 2021 publiserte Norsk Hagetidend en serie artikler jeg hadde skrevet om 10 av mine favoritt flerårige grønnsaker til Norsk Hagetidend.  Alle artiklene kan nå bli lastet ned ved å klikke på lenkene nedenfor! 

English: In 2021, I wrote a series of two page articles about my favourite perennial vegetables for Norsk Hagetidend (the magazine of the Norwegian Horticultural Society) in Norwegian. The complete series can be found below.

The plants are (scroll down to all the articles):
February 2021  Caucasian spinach / stjernemelde (Hablitzia tamnoides)

Download (PDF, 603KB)


March 2021  Horseradish / pepperrot (Armoracia rusticana)

Download (PDF, 339KB)


April 2021 Sea kale / strandkål (Crambe maritima)

Download (PDF, 288KB)


May 2021  Nodding onion / prærieløk (Allium cernuum)

Download (PDF, 329KB)


June 2021 Udo (Aralia cordata)

Download (PDF, 246KB)


July 2021  St, Jansuien /  sankthansløk (Allium x cornutum)

Download (PDF, 248KB)


August 2021 Cherokee spinach / gjerdesolhatt (Rudbeckia laciniata)

Download (PDF, 256KB)


September 2021 Hosta / bladlilje (Hosta spp.)

Download (PDF, 250KB)


October 2021 Patience dock / hagesyre (Rumex patientia)

Download (PDF, 236KB)


November 2021 Persian shallot / persisk sjalott (Allium stipitatum)

Download (PDF, 278KB)



 

Wietse’s Onion Soup with Udos, Hosta, Ostrich Ferns, Sea Kale and Ramsons

The best of spring in one sitting. In celebration of the country Norway, we yesterday (17th May) harvested a small selection of the best blanched perennial vegetables (apart from the ostrich fern which had to be harvested or it would have been too late). This included three udo species (Aralia cordata, Aralia californica and Aralia racemosa), sea kale (Crambe maritima), Hosta “Big Daddy” together with delicious sweet blanched ramsons (Allium ursinum) . They were all eaten raw (apart from the fern which was steamed for 10 minutes) with a Japanese dipping sauce – olive oil (should have been sesame), tamari (soy sauce) and roasted sesame seeds. These accompanied an onion soup prepared with half of the leaves from one plant of Wietses Onion, a vigorous hybrid of Allium pskemense and Allium fistulosum!
It doesn’t get much better than this!  More information with the pictures:



Fasciated dandelion- udo- sea kale salad

Not something I can make very often as I don’t find fasciated dandelions very often! A simple salad was put together, made fascinating with a fasciated dandelion.
The blanched udo (Aralia cordata) was ready:
I harvested some blanched sea kale (Crambe maritima) too and I found a fasciated dandelion to decorate the salad
The udo was peeled 

…and the salad was put together with the fasciated dandelion flower stem cut into strips and mixed in with a sesame oil – soya sauce dressing:
 

Unintentional presents

Yesterday was my birthday and the best presents were all unintended as birthday presents:
1. Allium victorialis from a large stand that has naturalised from a farm garden in Nordland county, Norway to be offered to various members of KVANN (Norwegian Seed Savers) when I get time (From Inger Elvebakk, who also took the picture):

2. A new sea kale / strandkål (Crambe maritima) accession from a KVANN member, from a wild population

3. Decorah Posten took over a month to get here, but it arrived too on my birthday (see https://en.wikipedia.org/wiki/Decorah_Posten); more about this another time!


Hostas, scapes and broccolis

Last night’s greens included all my 16 Hostas, Allium scorodoprasum (sand leek / bendelløk) scapes; broccolis from sea kale (strandkål), ornamental sea kale (Crambe cordifolia) and Turkish rocket (Bunias orientalis); and flower buds of two daylilies Hemerocallis lilioasphodelus and Hemerocallis dumortieri!

Norwegian quinoa and swamp greens medley

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:

Pizza greens 1st May 2020

Presenting yesterdays greens used on a veggie 100% whole grain barley/spelt/rye sourdough pizza were:
Hablitzia tamnoides (Caucasian spinach /stjernemelde) (eaten now every day since the beginning of March and there’s more to harvest now than at any time since I started!) 
Crambe maritima (sea kale / strandkål)
Allium ursinum (ramsons / ramsløk)
Levisticum officinale (lovage / løpstikke) (I call blanched lovage “spring celery” as it’s not that much stronger than celery…and much easier to grow than celery organically)
Ligularia fischeri (Gomchwi; Fischer’s Ligularia / Koreansk nøkketunge) (King of the Sannamul: see http://www.edimentals.com/blog/?page_id=3114)
Rumex patientia (Patience dock / Hagesyre)
Bistorta officinalis (Bistort / Ormerot)

An Aristocratic Vegetable

Sea kale Crambe maritima is sometimes referred to as the King of the Vegetables (Queen is perhaps more fitting!) . This is partly due to the fact that it was in the past cultivated in heated greenhouses for nobility in the UK for Christmas! Maybe not the King, it is certainly an aristocrat and the easiest perennial brassica in cold climates (along wtih even hardier Crambe cordifolia) as it is hardier than perennial kales as it resprouts from the roots every spring and can easily be covered by a mulch of leaves or suchlike in colder climates. I do this every autumn just in case we have a very cold winter (I have experienced plants to resprout from deep roots when the surface roots have been killed in winter). I would normally take off the leaf mulch early April, but this winter it’s been so mild I removed it a few days ago and the plant had already put out delicious sprouts…I’ve been snacking on them! My oldest sea kale is approaching 40 years old, but hasn’t appeared yet (oldies sleep longer I guess!). Much more about Sea Kale in my book Around the World in 80 plants or by searching here: https://www.edimentals.com/blog/?s=sea+kale

They are also beautiful. The pictures show the cultivar Lily White which is only about 8 years old.

Veggie wholegrain pizza with New Zealand Spinach

My daughter asked if we’d like to come and join her and her friend in Napolitana (the village pizza restaurant). We were actually just about to eat pizza with new zealand spinach (NZ spinat), broad beans (bondebønner), Johannes shallots (Sankthans-sjalott), patience dock (hagesyre), sea kale (strandkål) and steinsopp (cep / porcini) topping with Hartington Silver thyme (timian) in the tomato sauce with chili….on a sourdough pizza made with 100% wholegrain barley (bygg), svedjerug (Svedje rye), spelt and emmer wheat.
We ate at home!

Never before pizza?

More or less anything can be used in a pizza, but I wager these have never been used in the same pizza: Oplopanax horridum, Allium scorodoprasum, Crambe maritima (sea kale /strandkål), Ligularia fischeri and Reynoutria japonica (Japanese knotweed).