I used to call it the Hungry Gap (Vårknipen), but transitioning to a large proportion of perennials this is the time I now call the Full Gap! The vegetables were quickly stir-fried in olive oil and added to a 100% whole grain rye, emmer and spelt quiche (eggepai).
These were the veggies I harvested for last night’s dinner (names below).
Taraxacum sp. dandelion / løvetann
Hablitzia tamnoides Caucasian spinach / stjernemelde
Cichorium intybus chicory / sikkori (2 cellar forced Witloof type cultivars, one purple leaved, the other green)
Allium cernuum nodding onion / prærieløk
Allium fistulosum Welsh onion / pipeløk
Allium x proliferum walking onion / luftløk
Allium paradoxum One flowered leek
Dystaenia takesimana Seombadi; giant Korean celery / Ulleung kjempeselleri
Allium sativum garlic / hvitløk (shoot from a stand grown as a perennial)
Aegopodium podograria ground elder / skvallerkål
Hemerocallis middendorfii
Campanula latifolia giant bellflower / storklokke
Allium ochotense oriental victory onion / orientalsk seiersløk
Myrrhis odorata sweet cicely / Spansk kjørvel
Allium hymenorrhizum
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Do you have recipes to share for those plants you chose for you dinner last night? I sure would be interested. Do you have a recipe book out?
I forgot to mention how they were used, but have added the followung now;
“The vegetables were quickly stir-fried in olive oil and added to a 100% whole grain rye, emmer and spelt quiche (eggepai).”
I almost always mix my vegetables as was done in the traditional Mediterranean diet.
No, I don’t have a recipe book, but included traditional ways of preparig the plants in my book Around the World in 80 plants!