The greens that went into last night’s wholegrain spelt quiche are listed below the picture! CELLAR: Dystaenia takesimana shoots; Forced hogweed (bjørnekjeks) shoots (Heracleum spp.); Forced Taraxacum (dandelion / løvetann); nederst til høyre: Witloof chicory (sikkori); øverst til høyre: swiss chard (mangold) GARDEN: Various hybrid onions (Allium senescens x nutans) and Hablitzia tamnoides (Caucasian spinach / stjernemelde)
In order to lengthen the season for harvesting of perennial vegetables, I dig up roots of a selection in the autumn and plant them in garden soil in large buckets (which I have a surplus of through my Allium project, now moved to the botanical gardens). As I explain in the video, all of these can be stored outside exposed to the cold as they are very hardy (minimum about -20C here), but some get a head start by moving into my cold cellar where they start growing slowly in the dark. Welcome to my living room:
These were the forced veggies used one day last week, from top left and across – Heracleum sibiricum (hogweed / bjørnekjeks); Campanula latifolia (giant bellflower / storklokke); Myrrhis odorata (sweet cicely / spansk kjørvel); Taraxacum officinale (dandelion / løvetann); (bottom row): Allium angulosum; Ficaria verna (lesser celandine / vårkål); Allium flavescens and Armoracia rusticana (horseradish / pepperrot); (centre right): wild buckwheat / vill bokhvete shoots – Fagopyrum tataricum)
People are always asking me for recipes. I rarely follow recipes as my ingredients vary so much and I just use what I have available. However, I do follow a number of basic, mostly lacto-vegetarian recipes which I’ve evolved to my liking over the years. For instance, last night I used a) Pea shoots (erteskudd), harvested about 25cm high (before they get too coarse to use; I don’t cut them right down to the soil as they will then resprout once or twice before giving up; to do this, they must be grown in a bucket or similar in deep soil); the peas were a mixture of about twenty home grown varieties, including several heirlooms such as Norwegian Jærert and Ringeriksert). b) Swiss chard / mangold (it’s been too cold for this to regrow in the cellar where it’s planted in soil) c) Chicory “Catalogna gigante di Chioggia” (sikkori) (this had resprouted in the cellar from the roots) d) Leeks / purre (also stored in soil in the cellar) e) Yacon (sliced tubers) f) Scorzonera / scorsonnerot (sliced tubers) g) Oca (oka) (Oxalis tuberosa) h) Garlic / hvitløk i) Chili / chili j) Bulb onions / kepaløk k) golpar (ground seed of various Heracleum species; bjørnekjeks / Tromsøpalme) The roots are stir-fried first (in olive oil), then the onions are added and at the end the greens for 5-10 minutes, finally mixing in chili, salt and pepper. Served either over whole grain spelt pasta or mixed as a risotto (I use barley normally for a barlotto) with strong cheese or parmesan.
The roots are stir-fried first (in olive oil), then the onions are added and at the end the greens for 5-10 minutes, finally mixing in chili, salt and pepper. Served either over whole grain spelt pasta or mixed as a risotto with strong cheese or parmesan.
When Heracleum sibiricum (siberian hiogweed / sibirbjørnekjeks) is in flower, you get a good impression of how much free food there is on the streets of Trondheim :) Both young shoots, flower shoots and broccolis can be used as a vegetable. They are cooked and/or fermented. Russian beetroot soup, borscht, was originally a hogweed soup – often fermented first; The spring shoots are quite sweet. The pictures show almost pure stands of hogweed on Lade, Trondheim.
More in my book Around the World in 80 plants!
BE CAREFUL HARVESTING AS YOU CAN BURN YOURSELF ON THE PLANT JUICES IN STRONG SUNLIGHT!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden