On 30th June 2025, I made ryotto with various perennial vegetables available in the garden. The ryotto is stir-fried veg mixed with wholegrain organic rye with chili and a strong Norwegian organic blue cheese. In the video I talk you through the various greens: Daubenton perennial kale Allium wallichii (Sherpa onion / Nepal onion) Rudbeckia laciniata (top shoots) Cryptotaenia japonica “Atropurpurea” (purple mitsuba) Aster microcephalus (Aster ovatus) top shoots Hemerocallis dumortieri and Hemerocallis lilioasphodelus (flower buds) Allium moly flower clusters Hosta – leaves of 2 varieties plus a flower shoot 2nd batch: Urtica dioica and Urtica kiovensis (stinging nettles) Hablitzia tamnoides (Caucasian spinach) summer leaves Diplotaxis tenuifolia (perenial rocket) Heracleum sp. (hogweed) flower shoot Bay leaves Watercress Crambe maritima (flower clusters and young leaves) Sorrel “Profusion” and “Abundance” See the video via the link: https://youtu.be/omgOqJhTVQ4
We’re now going into a period traditionally called the hungry gap, but in my eyes it’s the Full gap, the period with an abundance of vegetables, both perennial wild and cultivated edibles. Yesterday’s dinner was a ryotto (risotto with rye rather than rice). In the last few days, many of these early spring permaveggies have put on a growth spurt! I photographed most of the ingredients in the garden first.
Garden harvested perennial veggies (apart from horseradish at top right, blanched inside for the delicious shoots)
Horseradish / pepperrot blanched inside for the delicious shoots
Indoor seed sprouts (sown in earth for larger yield): Alfalfa / lusern; Wild buckwheat / bokhvete; Oxalis tuberosa (oca shoots) and pea /ert shoots
Ryotto with carrots and Jerusalem artichokes, dried tomato, chili and golpar spice (ground seed of Heracleum persicum / Persian Hogweed / Tromsøpalme)…delicious and home (Norwegian grown) apart from the potatoes!
Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
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Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
