North Pole? Yesterday I worked for the first time this year at the Væres Venner Community Garden where KVANN (Norwegian Seed Savers) and I are involved. When I arrived there was a pair of white wagtails (linerle) at the North Pole of the World Garden (I’ve planted mainly perennial vegetables geographically on a 12m diameter garden with the centre representing the north pole, marked by a pile of rocks) :)
Otherwise, honey bees were active on a group of dwarf daffodils (påskeliljer), significantly earlier than other Narcissus:
First serious dig of the year preparing an area for potatoes, removing the last of the couch grass (kveke) roots (I hope) and planted about 30 Sarpo potatoes (Sarpo Mira and Sarpo Tominia). Also sowed broad beans, planted onion sets and caraway root (karve). Overwintering of the 100+ fruit, berry and nut trees seems to be very good!
I’ve been selecting caraway (Carum carvi) through 4 generations now for larger roots. I plan to have a larger number of plants from next year at our community garden (Væres Venner). I selected 5 plants for seed yesterday and they were quite a decent size. The remainder with the greens were used in a delicious karvekaalsuppe (caraway soup) yesterday with sand leek / bendelløk (Allium scorodoprasum). I plan to offer seed from this selection in KVANN’s (Norwegian Seed Savers) autumn catalogue!
Yesterday was time for the annual karvekaalsuppe party in Malvik. The young spring shoots of caraway are ready for harvesting in early spring (April to early May). They have a mild parsley-like taste not at all like the seeds. They were traditionally used to make a soup (karvekaalsuppe). Karvekaal literally translates as caraway-cabbage or -greens. This soup is described in Norway’s first cookery book by Hanna Winsnes in 1845. She recommends that the karvekaal should be cooked to soup either with meat or fish stock. Jens Holmboe, in his wartime Norwegian book Free Food from Wild Plants (Gratis Mat av Ville Planter ,1941) wrote, ‘There are many homes around the country in which the serving of the year’s first fresh karvekaalsuppe brings on a real spring party atmosphere after the long hard winter’. I know exactly what he means.
This week’s veggie karvekaal soup was made from both leaves and roots, first fried in a little butter with onion, garlic, sweet marjoram, chili, salt and pepper with a little barley miso. Delicious!
When we had children, first Robin in 1983 followed by Hazel (1986), I had less time to forage for food and started moving some of my favourite wild edibles into my garden. One of the first was Carum carvi (caraway / karve). My foraging mentor, Jan Erik Kofoed, had taught me about using the spring greens and how not to confuse it with cow parsley (hundekjeks) and yarrow (ryllik) which it often grows together with here. Locally it grows on coastal rocks and meadows, further afield on farmland. However, I could never find enough. It grew well in the garden and I had it in the same spot for over 20 years, self-seeding and always there, giving the impression of being perennial.
Caraway was probably taken by the Vikings to Shetland, Iceland and Greenland, where it is still found. Norwegian explorer Fridtjof Nansen describes having eaten karvekaalsuppe in 1888 at the beginning of the first crossing of Greenland where they pitched their tents on a grassy area: ‘…after a strenuous day, a fantastic warm karvekaalsuppe, which will be difficult to forget, was our reward for our efforts’.
In Norway, karve grows throughout the country, in the south even being found in the mountains and, in the north, to the Arctic Ocean north of 70°N. Its range otherwise is throughout northern Europe including the Baltic states, most of Central Europe and east into Central Asia, Mongolia, Kamchatka, northern China and spread in the Himalayas. It is also found in Iceland and Greenland and has naturalised in many parts of North America. Outside of Norway I’ve also found documentation of using the spring leaves in soup both in Estonia, Poland and Slovakia.
One of the joys of spring is traditional Norwegian Karvekaalsuppe (caraway green soup), last night’s dinner. This was one of the first wild plants I domesticated in my garden for the soup, leaving some for seed later (used on bread, in curry spice mixes, ferments etc.). I simply collected a large bowl full of leaves with the top of the roots attached. I then made a butter and wholegrain Svedjerug (old Norwegian rye flour) roux with garlic, water and caraway greens, adding a hard boiled egg to the soup…
Learn much more about this great multipurpose vegetable in my book Around the World in 80 plants!
I’ve never seen real bread for sale, you can tell from the weight. The loaves I made yesterday weighted in at over 1.5kg! This sourdough was made from a selection of whole grain organic flours (yesterday’s pizza dough was taken from the proving dough) including: coarse rye, emmer, barley, coarse spelt, svedjerug and a few barley and svedjerug grains and fresh ground elder (skvallerkål) mixed in at the end!
At least the ground elder and seed toppings were home grown, from left to right – caraway (karve), opium poppy (opiumvalmue) and greater plantain (groblad) / Plantago major
Sam Thayer is without doubt my favourite foraging author and his new book Incredible Wild Edibles does nothing to change that! It’s been 7 years since his book “Nature’s Garden” and 11 since his debut, Forager’s Garden. All his books are thoroughly researched and I love his plant descriptions, which are detailed, thoughtful and accurate with lots of fun personal anecdotes intertwined! The range of edible plants in this book is very wide and includes amongst others plants yielding berries (including one of my favourites, but rarely grown, black raspberry), leafy greens and shoots (caraway, poke and bladder campion), annual weeds (chickweed and shepherd’s purse), “ground” nuts (chufa), herbs and spices (caraway and fennel), introduced invasives (Japanese knotweed, creeping bellflower), winter crops (miner’s lettuce), root crops (Psoralea or prairie turnip and poppy mallow or Callirhoe involucrata), nut trees (hickory), seed crops (black mustard), water vegetables (watercress), sap sugar (maple) and edible flowers (violet). As with Thayer’s other books, although these are North American wild edibles, some are cultivated as garden edibles around the world and several have a wide geographic distribution including Europe or originating in Europe (I like to think that caraway was introduced originally to North America by the Vikings from here in Norway). Some are also new wave perennial vegetables being grown in permaculture inspired and forest gardens. I actually grow most of this collection in my own garden in Norway. Therefore, all of Thayer’s books are also of interest to foragers, edible gardeners and permaculturists both in and outside of North America! There are 3 species covered which I was particularly interested to read about as they are seldom covered in foraging and edible gardening books. These are water parsnip (Sium suave), Sweet root (Osmorhiza spp.) and sochan or cut-leaf coneflower (Rudbeckia laciniata), the secret vegetable of the Cherokee. I’ve grown the latter in my garden for several years (a double flowered ornamental form; see the picture) as I’d read that it was used by native americans but had never found much in the way of first hand information! I can now look forward to trying this in my ever growing collection of edimentals or edible ornamentals (plants doubling good taste with good looks!)
The book starts with a number of short essays on various relevant subjects. I particularly enjoyed his “Foraging against the invasion”, that herbicides are not the solution, creating an ecological void, quickly recolonized by invasives….that it’s unrealistic that we will win in the end…and that foragers should participate in the deliberate control of invasives as they are the people most likely to notice and have an impact. Foraging can in this way actually save native plant communities rather than what is often stated, that foraging destroys by overharvesting. And many invasives are of course excellent edibles (we are planning an invasives festival here in Norway!)
The book ends with Thayer’s essay on what he terms Ecoculture! This is Thayer’s term for the ancient practice of the management of natural ecosystems to enhance their production of useful products…and argues that it should and could become an important component of future food systems. I remember on a visit to the West Coast reading in old (suppressed) literature about the amazing extent to which Native Americans managed the forests for food and other products. This is of course nothing unique to North America. These practices are also one of the inspirations of Permaculture’s forest gardens or food forests. Thayer also describes a part of his own garden that he has planted as a diverse productive garden of edibles, but he only (or mainly) uses native plants. Native ecoculture works for Thayer as native forests in his part of the world are particularly diverse and able to supply the calories…in my part of the world this is difficult without introducing non-natives like nut trees and introduced perennial vegetables in our relatively poor native flora……therefore I use forest gardening rather than ecoculture. Thayer gives the prime example of the sugar maple and wild leek (Allium tricoccum) forests….the closest we have to this in Norway are hazel – ramsons (Allium ursinum) woods, but they are rather limited in extent and nuts are small. Our permaculture forest gardens lie somewhere between “unstable” mainstream agriculture and its predominantly annual crops and Thayer’s relatively stable natural plant communities with mainly perennials.
Thayer also argues that rather than reducing our impact, we need rather “to increase our positive impact on the landscape whilst gathering earth’s gifts to nourish and heal ourselves”. There is also food for thought that in-situ natural perennial poly-ecocultures do not involve improved varieties as domestication or plant improvement happens in isolation……
Get this book, it could indeed change your life!
Seven years was worth the wait! Thank you Sam!!