My dad Harald George Barstow (HGB) sadly passed away on 7th June at 97. A few days later on 11th June I’d scheduled a long-awaited visit from my friend Helene von Bothmer, the Koster Islands Permaculture Queen accompanied by participants on a one day permaculture course on Katy Chada’s farm (I had twice visited Koster but this was Helene’s first Malvik visit). They had asked if I could make a salad for lunch that day, so with my Dad’s loving memory in focus, the salad became a tribute to Dad as well as a welcome to Helene, Katy and the participants. It had exactly 97 ingredients <3 (a list can be found at the bottom of this page)
There’s an H in there (sort of!)
Now some pictures taken during a lovely visit! I hope it isn’t long before our ways cross again Helene!
5 years ago this week, I made a salad with 140 ingredients all harvested locally without using any additional energy than is available in my house and cellar (no greenhouse; no freezer; no fermenting; no plastics involved). This was well planned as I had been asked to provide a salad and other ingredients for a 10-15 course 4 hour dinner at the now Michelin star Credo restaurant in Trondheim in collaboration with the Kosmorama film festival (the main theme was films about food and Michael Pollan’s film in Defense of Food was shown).
The 11 categories of ingredients included in this salad, how it was planned so that everything was available in early March, and the recipe can be read about on my blog here: https://www.edimentals.com/blog/?p=10214
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!
The Extreme Salad Man was asked last night to make a salad…..but he only managed 55 in total. He blames the fact that he was only given an hour. Nevertheless, all were pleased with the result. He hopes you like it too! A full list of plants can be found at the bottom below the pictures.
Half an hour “foraging” in the garden and half an hour in the kitchen and I can present the year’s first multi-species salad….54 different plants! Notable additions were dark-leaved sea kale (strandkål) and Hydrophyllum virginianum (at the bottom), moss-leaved dandelion and Hablitzia tamnoides (centre). Edible flowers included two begonias and Oxalis triangularis (grown inside) and the first oxlips and hybrids (hagenøkleblom)
Serving a side-salad of leaves of Acmella (Spilanthes) oleracea is guaranteed to get the juices flowing and lead to a lively discussion at dinner… Widely known as the Toothache plant as chewing the leaves/flowers has an analgesic (numbing) effect: “Eating a whole flower bud results in a grassy taste, followed by an extremely strong tingling or numbing sensation and often excessive saliva production and a cooling sensation in the throat”. Hence also the alternative name Buzz Balls (the flower buds). I would describe the initial taste explosion as citrousy. It’s not true that you start frothing excessively from the mouth on chewing some leaves.
:) The effect is due to the presence of spilanthol…
I usually have a pot or two of this plant in my garden to give a bit of excitement to unsuspecting guests – they usually think I’ve poisoned them…. This is also a prime annual edimental as you can see in the picture from the Lund Botanical Garden in Sweden. However, it is unfortunate that slugs are mad on this plant and will quickly defoliate your plants if you turn your back! I therefore grow mine in pots so that I can keep them out of the reach of the slugs… This is a native of Brazil where it is commonly used in salads and it is also used as a green vegetable (cooking destroys the toothache effect). This album was stimulated by a post by Stine Syvertsen on the Planteklubben group when I first posted it on FB back in 2012. Stine wrote about this herb also being used in Madagascar where it is known as Anamalao.
It grows well and sets seed most years with me…It is also used medicinally and is for example a traditional remedy to stammering! – it certainly stimulates the vocal chords is my experience! Another interesting use is that if you have a guest for dinner who doesn’t like chili, you don’t need to make a separate chili-free version of whatever you’re cooking, just give your guest a few Acmella leaves to chew first!
The first winter shoots were harvested from the cellar today. It is almost totally dark in the cellar and currently about +6C. The blanched shoots in the picture are (from L to R) dandelions (løvetann), perennial kales (flerårige kål) and catalogna chicory (sikkori). Otherwise you can see Korean celery (Dystaenia takesimana), perennial celery / fool’s watercress (Apium nodiflorum), turnip (nepe) , carrot (gulrot) and lemon balm (sitronmelisse).
The salad was decorated with Begonia flowers from the living room!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden