Lunch salad had the following ingredients;
From the garden:
Allium scorodoprasum / sand leek / bendelløk (shoots)
Allium cernuum / nodding onion / prærieløk (bulbs and leaves)
Hablitzia tamnoides / Caucasian spinach / stjernemelde (shoots)
From the cellar:
Brassica oleracea / perennial kale / flerårig kål (new leaves)
Cichorium intybus “Witloof” / chicory / sikori (shoots)
Taraxacum spp. /dandelion /løvetann (blanched cellar shoots)
Apium graveolens / celery / selleri (new and old leaves from stored celery plants)
Brassica rapa / turnip / nepe (roots)
Brassica rapa / turnip / nepe (leaf shoots)
Daucus carota / carrot / gulrot
From the living room:
Allium nutans (forced shoots)
Allium sativum / garlic / hvitløk (forced bulbils)
Taraxacum spp. / dandelion / løvetann (forced green leaves)
(served with feta cheese, olive oil, olives, salt and pepper)
Tag Archives: Garlic bulbils
Record warmth and record early shoots
With record temperatures recorded in this area at the moment after a mild winter when all the cold spells coincided with good snow cover means that the soil was hardly frozen all winter and garlic shoots had appeared a few days ago at least two weeks earlier than I’ve recorded before and I also found the first ground elder (skvallerkål) shoots – welcome back my friend and, be warned, I will be eating you until the autumn!
It’s the marbled purple stripe garlic varieties that I grow that appear first: Aleksandra, Estonian Red, German Hardneck and Valdres!




Dandelion shoots in the living room
This bucket was planted in the autumn and stored until now in the cellar. Within a few days of bringing it up into my living room there are usable shoots. Garlic bulbil shoots are seen behind.
Nowadays, I LOVE the taste of dandelion although in my youth I found it so bitter that I couldn’t understand why anyone would want to eat it. I think the reason is a combination of giving up eating sugar and getting accustomed to eating bitter plants. In addition, nobody ate a dandelion salad alone. The following box from my book describes various methods og de-bitterizing dandelions if you want to benefit from one of the most nutritious and valuable plants on the planet but find the taste too bitter:
Indoor edible shoots: my living room is alive!!