Sorry for the silence here on the Edimentals blog. I’ve been busy preparing to produce signs and plant labels for the Allium garden and the World Garden as well as working on various KVANN (Norwegian Seed Savers) projects. However, I had to share the joy of making the first salad where all (25) plants were collected outside in the garden (we’ve been making salads from cellar ingredients all winter). The snow is now gone from most of the garden and the temperature rose to above 5C today which has stimulated a lot of early shooting edibles. No complete plant list, but the salad included various Alliums, Rumex, Dystaenia, Taraxacum, Arabis, Hablitzia etc. The first outside edible flower of 2022 was a Primula veris subsp. macrocalyx.
20 years ago on 19th August 2001, the Extreme Salad (Man) was born when I made my first (of two) world record salads with 363 different plants and 382 ingredients (i.e., including flowers and leaves from the same variety). During last night’s garden tour, the occasion was marked by a 120 plant salad (1/3 the number of the 2001 salad)….and it was tasted by the participants! Although far from the world record, it was probably the fastest made extreme salad as I only had 30 minutes to collect the ingredients and 30 minutes to put it together before the participants arrived! The second picture below shows the only known picture of the original extreme salad!
5 years ago…on the 15th anniversary, I made this salad with my garden helper Josefine Marie Dichmann:
40 years ago this month I came to Norway to find a place for us to live as I was to start work at Institutt for kontinentalsokkelundersøkelser (IKU; Continental Shelf Institute) in Trondheim in October 1981. The flat I found was here in Malvik kommune (Torp). To celebrate 40 years in Malvik I made a salad with 40 different genera. The names of the genera are below the pictures!
“WHY IS IT SWIRLY WHEN IT’S LATE?” (MMA, 2020) Probably the last dandelion to flower in the edible garden in 2020! The temperature didn’t drop below +12C last night, but there may be snow later in the week!
There were unusually many plants still flowering in the garden in October this year as we experienced a bit of an Indian summer. We’ve now had our first frost, so time to publish this album of 116 pictures of over 100 species. Most but not all are edible / edimentals and, yes, I should have made a salad.
After many years trying, I finally had a taste of home grown myoga or Japanese ginger (Zingiber mioga) this week! I think it was in the garden of my friend Frank van Keirsbilck (of http://www.thevegetablegarden.be) in Belgium that I first saw this plant. I bought a plant from Edulis nursery in the UK in 2010 and planted it in my garden, hoping it would be hardy enough. It survived for 3 years, but grew weakly and emerged in the spring later and later every year, before disappearing for good. Determined to have a taste, Frank sent me a starter in 2016 and, now, 4 years on my pot grown plant kept indoors in a cold bedroom all year finally produced a flower bud, the main part eaten. We made a Japanese style soba (buckwheat pasta) dish to which the shredded myoga was added! A very pleasant mild ginger taste, making it all worthwhile. I will now move it to a larger pot.
Allium atroviolaceum is sometimes cultivated as an ornamental. I’ve been growing it for some 15 years now and it is admittedly not very productive as an edimental under my conditions, but it’s nevertheless a beauty and it is currently coming into flower both in my own garden and the Allium garden at the Ringve Botanical Garden in Trondheim, where the pictures below were taken. Its wild distribution is in the Crimea, Caucasus, Middle Asia (Mountainous Turkmenistan, Syr-Darya foothill areas) and Iran.
In the Armenian Highlands in Eastern Turkey, there are several ethnobotanical studies documenting its use in local food, presumably wild collected, although there are indications that it might also be cultivated for food including: 1) In otlu peyniri, a herbed cheese made out of sheep’s or cow’s milk. it is used as a flavouring along with many other species (from Wikipedia): Ranunculus polyanthemos L.(Ranunculaceae) Nasturtium officinale R. Br. (Brassicaceae) Gypsophila L. spp. (Caryophyllaceae) Silene vulgaris (Maench) Garcke var. vulgaris (Caryophyllaceae) Anthriscus nemorosa (Bieb.) Sprengel (Apiaceae) Carum carvi L. (Apiaceae) Anethum graveolens L. (Apiaceae) Prangos pabularia Lindl. (Apiaceae) Prangos ferulacea (L.) Lind. (Apiaceae) Ferula L. sp. (Apiaceae) Ferula orientalis L. (Apiaceae) Ferula rigidula DC. (Apiaceae) Thymus kotschyanus Boiss. et Hohen. var. glabrescens Boiss. (Lamiaceae) Thymus migricus Klokov et Des. – Shoct. (Lamiaceae) Mentha spicata L. subsp. spicata (Lamiaceae) Ziziphora clinopodioides Lam. (Lamiaceae) Ocimum basilicum L. (Lamiaceae) Eremurus spectabilis Bieb. (Liliaceae) Allium schoenoprasum L. (Liliaceae) Allium fuscoviolaceum Fomin (Liliaceae) Allium scorodoprasum L.subsp. rotundum(L.)Stearn (Liliaceae) Allium aucheri Boiss. (Liliaceae) Allium paniculatum L. subsp. paniculatum (Liliaceae) Allium akaka S. G. Gmelin (Liliaceae) Allium cf. cardiostemon Fisch. et Mey. (Liliaceae) 2) In another study, the young shoots are used in various dishes and as a flavouring with yoghurt. It us used both boiled and raw. The bulbs are used to replace garlic in food. Local names in Turkey include sirmo, körmen, and yabani sarimsak.
My Taraxacum albidum is looking good at the moment! The seed for this came from the Scottish Rock Gardening Club seed list 2016/17 (SRGC3660) and I planted two plants here. However, they look different in that the leaf shape is different (T. albidum is described as having deeply indented leaves) and only one has hairy scapes (as T. albidum). I suspect some crossing has been going on. T albidum is itself a hybrid between white flowered Taraxacum coreanum and Taraxacum japonicum.
To celebrate my 65th we made indian pakora with 65 (or so) different perennial vegetables. Going for a new title, this time EPM (Extreme Pakora Man)! Any better? The whole list is under the pictures! Just wish I’d had broad / fava bean (bondebønner) flour available for the pakoras rather than gram flour (chick peas)…next time I hope :)