Golpar ready to use

Cleaned this year’s golpar harvest, my favourite spice…used in a range of dishes, see here: http://www.edimentals.com/blog/?s=golpar Real golpar is the ground seed of Heracleum persicum (Tromsøpalme), an important spice in Iran. I use a mix of wild and cultivated species of Heracleum (hogweeds): H. sibiricum, H. maximum, H. sphondylium…and naturalised H. persicum

Broad beans, falafels, new potatoes and golpar

Today I harvested the year’s first broad beans at the Væres Venner Community Garden where KVANN (Norwegian Seed Savers) are developing a garden: I also harvested the first potatoes at home…and the year’s first falafels resulted with new potatoes for dinner. The falafels were flavoured with salt, pepper, shallots, chili and golpar (ground seed of … Continue reading Broad beans, falafels, new potatoes and golpar

Golpared onion bhajis

Indian bhajis are a popular snack or side dish in UK Indian restaurants…deep fried onions in  a batter made of chick pea flour with various spices usually including cumin, coriander, black onion seed or kalonji (Nigella sativa), I replaced the cumin with golpar (ground seed of Heracleum persicum collected from a wild stand in Trondheim)! … Continue reading Golpared onion bhajis

Harvesting golpar

Heracleum persicum is a giant umbellifer, very closely related to Giant Hogweed another very closely related invasive of more southerly latitudes. We call it Tromsøpalme here as these giant plants might resemble palm trees from afar where they grow in large quantities in the arctic city of Tromsø. I today harvested seed of one last … Continue reading Harvesting golpar

Soba with stir-fried Golpared veggies

I made soba with stir-fried golpared veggies and wild fungi for tonight’s dinner. Soba is buckwheat noodles. Golpar is the Turkish spice usually made from the ground seed of Heracleum persicum (Tromsøpalme). To me the taste of “golpar” made with different Heracleum species isn’t very different. Tonight I used Heracleum maximum seeds fresh harvested from … Continue reading Soba with stir-fried Golpared veggies

Xmas day Rhizofantastigora dinner 2021

Xmas dinner in Malvik has been nut roast and roasted roots every year since 1984! This year there were 27 different roots: parsnip, 15 different varieties of potato, bulb onions, Tigridia (cacomitl), wapato (Sagittaria), carrot, beetroot, oca (red and yellow), Madeira vine (Anredera cordifolia), yacon (Polymnia), garlic (Allium sativum), Dioscorea polystachya (Chinese yam) and chicory … Continue reading Xmas day Rhizofantastigora dinner 2021

Beetroot harvest and “blood” burgers for dinner again

This week I harvested the beetroots and being more or less 100% self-sufficient in vegetables, seasonal food is the thing! My favourite way to use beetroot (both red, yellow and white cultivars) is to make vegetarian beetroot burgers (patties), known in our household as blood burgers!The beetroot is first steamed (I used the wood stove), … Continue reading Beetroot harvest and “blood” burgers for dinner again

Perennial Baccalao with victory onions

We occasionally eat wild fish and are particularly fond of baccalao (dried salted cod from Lofoten).These were yesterday’s ingredients (list at the bottom): Top left and clockwise: Dandichokes / løveskokker (the white blanched part which is under the soil surface and hence blanched) plus masses of green leaves; Scorzonera / scorsonnerot (Scorzonera hispanica) blanched shoots … Continue reading Perennial Baccalao with victory onions

Perennial veggie saag and stuffed blue congo paratha

The favourite food of an average Englishman of my generation is Indian and I’m no exception. Yesterday I was inspired to make perennial veggie aloo saag and stuffed blue congo whole grain paratha. It’s fun realising that it’s highly improbable that anyone has made this before!First, here are the vegetables: From top left: Ground elder … Continue reading Perennial veggie saag and stuffed blue congo paratha