Not something I can make very often as I don’t find fasciated dandelions very often! A simple salad was put together, made fascinating with a fasciated dandelion. The blanched udo (Aralia cordata) was ready: I harvested some blanched sea kale (Crambe maritima) too and I found a fasciated dandelion to decorate the salad The udo was peeled
…and the salad was put together with the fasciated dandelion flower stem cut into strips and mixed in with a sesame oil – soya sauce dressing:
The udo (Aralia cordata) shoots had begun to lift the forcing bucket, so time for the annual udo salad, a variant this year, East meets West salad…the udo paired with garden grown ramsons (ramsløk)! Delicious!
This morning it’s raining (again) and cold, not a very pleasant day. Whilst conventional gardeners are complaining that it’s too cold to plant out less tender summer veggies in this record cold spring, this is the best season ever for us perennial veggie gardeners! Hardy perennials love these conditions growing prolifically although taking longer to reach flowering stage, extending the harvesting season!
Today, Norway’s fermentation queen Rita Amundsen will prepare a world record ferment with the highest number of ingredients ever, with a little help from my garden! This is part of a one day food preservation course here organised by the local group of the Norwegian Useful Plants Society (Trondheim Nyttevekstforeningen).
Guess how many ingredients will be used by 1600 Norwegian time today (or whenever it’s announced here) and win a signed copy of my book Around the World in 80 plants.
On page iv of my book you will find a picture of my world record salad from 2003!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden