The MGS Forum
Plants for mediterranean gardens => Fruit and Vegetables => Topic started by: David Bracey on June 06, 2013, 12:51:08 PM
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My wife has just come home with some "wild asparagus" bought in a local supermarket.
This has proven to be Ornithogaum pyrenaicum or Prussian asparagus, Bath asparagus, wild asparagus,Pyrennnes star of Bethlehem etc. It is obviously produced commercially , but where? The supermarket is part of a German chain, which may be a clue.
We will prepare and eat it like normal asparagus. I would be pleased to hear members comments?
Should we start a new thread about unusual vegetables?
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I never thought of eating Ornithogalum pyreanicum, I would have guessed it was poisonous. There is a link to 19 common edible wild plants here: http://www.artofmanliness.com/2010/10/06/surviving-in-the-wild-19-common-edible-plants/, I have eaten many of them, including cat tail, but also many not on the list, such as fiddle heads (Matteucia struthiopteris)
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David, I think it's the "asperge des bois" which is Ornithogalum pyrenaicum, not "asperges sauvages", which are the true wild original species Asparagus officinalis or one of its close relatives, from which those fat commercial cultivars have over millennia been developed (and to which chance seedlings tend to revert).
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Alisdair, i agree! My point is that someone somewhere is growing O pyrenacium.
I have collected wild asparagus in the wild and no way could this stuff be collected ( and graded), in sufficient quantities to be sold in a supermarket.( unless there is someone in East Europe doing it).
Here is another unusual vegetable worthy of consideration New Zealand spinach., Tetragonia tetragoniodes. It grows well in the Languedoc and provides leaves during much of the year. According to the myth Captain Cook served it to his sailors to help prevent scurvy.
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Hello, I could not believe my eyes when I saw David B suggesting New Zealand spinach as a 'new' or unusual veg. This marvellous green veg. comes to us each week in our organic veg box from the local agricultural cooperative. Pic attached of this week's bunch. Great with scrambled eggs for breakfast ! If you haven't, do try it. Rosie
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I found this photo at Wikimedia (http://upload.wikimedia.org/wikipedia/commons/0/0d/Asparagus3.JPG), with this text:
Three kinds of Asparagus officinalis (asparagus); white (rear), green (middle), and Ornithogalum pyrenaicum (sometimes called "Bath Asparagus")(front), at a Boston, Massachusetts, USA market.
So there must be some places where they are grown for sale.
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Probably the US.!
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Wild asparagus is collected here in Umbria, sold at local markets and features on menus in local restaurants.
The growing tips of Clematis vitalba and Humulus Lupulus are also gathered and eaten in homes although I have never tried either of those. The Italian's inventiveness for varying the sauces they dress their daily pasta with never ceases to amaze me and although times are easier now the countryfolk still love to keep up their traditions in this repect. It is not unusual to see the older folk gathering wild salad leaves along the roadside verges in spring although with the increase in traffic and the accompanying pollution I am not sure how tasty and nutritious they are in these modern times ???
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Even way Down Here it is quite common to see older European migrants foraging for wild endive, fennel, globe artichokes, asparagus, mint, water cress, dandelion leaves etc. In comparison more recent migrants from SE Asia do not have a tradition of gathering wild food. Instead their old folk have tiny but incredibly productive vegie patches. There are also restaurants that specialise in 100Km cuisine that only utilise produce grown within that radius from their establishments. These also make use of wild foods - and charge for it.
Incidentally, my wife and I went to the Central Market in Adelaide late y/day afternoon and saw fresh cepes wild harvested locally: the first time ever. There were also wild harvested pine mushrooms. Things are looking up! tn
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I came across a new (to me) vegetable only two weeks ago. It is known locally as "kalfa" and turns out to be the florets of Opopanax hispidus.
As far as I know, it grows fairly high up in the hills in the Cyclades and other Aegean islands.
It is very tasty as a boiled salad and resembles somewhat the florets of green broccoli in appearance and taste. It is collected in spring and early summer and I read somewhere that it is traditionally eaten at Easter on Paros.
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This is not really a new vegetable, since it has been used since antiquity, but I was very surprised when I discovered that wild purslane (Portulace oleracea) grew aboundantly as a weed in my garden in Greece, I used to grow it from seeds as a vegetable i Norway.
It is said to contain more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant, plus many vitamins, minerals and pigment types that are potent antioxidants. Besides that, it is also considered to be a beneficial companion plant, since they make a ground cover stabilizing moisture. And according to Pliny, it is advisable to wear the plant as an amulet to expel all evil, because of its haling properties. You can't ask for much more!
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Portulaca is a favourite salad of the Spainish but I have never found the "succulent" stems, which is the bit you eat, very appetizing.
I have tried to grow okra several times from seed without much success. It always turns out to be twiggy with fruits which never seem to ripen. Who eats okra and where and how is it grown? If gumbo was more popular we may see more of it.
Opopanax is completely new to me.
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Hi David, OKRA, not really that unusual, a common vegetable in Indian/Asian curries and bhaji's (Bhindi bhaji). The seed pods (fruits) can be used when they are still slightly firm or left to soften up on the plant, they remain green and useable even when fully soft. They are used as either a veggie in own right or as a thickener. They have a viscous sap within them, hence the Gumbo?
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Okra are eaten quite a lot in Greece too, cooked in a tomato sauce.
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Ditto Cyprus, Alice.
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Does anyone know how it is grown............well.?
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Another vegetable, delicious as a boiled salad, is Salsola soda.
http://en.wikipedia.org/wiki/Salsola_soda (http://en.wikipedia.org/wiki/Salsola_soda)
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Okra [Ablemoschus esculantus] or better known as Bamya is an important summer veg. in the Eastern Mediterranea and north Africa.
It is easily grown from seeds sown either in a pot than transplented outside or directly in the ground in spring.
It needs plenty!! of sun and will not produce fruits and will become leggy if grown in shady conditions.
Plants grow to quite a big size and better planted 60cm apart.
When plants are strong enogh they do not need much water and soon they will produce beautiful, Hibiscus like yellow flowers.
Here the growers take off the larger leaves in order to 'open' the shrub so it will get more sun and will produce more brunches.
The smaller the fruits are the better they taste as maturing they will become fibery and seeds will start to get harder and not plesent to eat, there fruits are picked in mix sizes from 1cm to about 5-7cm while they are still soft.
Usually cooked in tomato souce with lots og garlic, often with meat balls or plain with ground meat.....Bon appetit
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Thanks Oron. I guess it does not get hot eNough in the Languedoc and being a lazy gardener I do like to grow in pots and then transplant.
Oron where is okra grown commercially? Is it mechanically harvested?
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I must admit I don't like the taste of okra very much, it feels slimy, but it is a beautifyl plant, I have seen it growing in a field in Crete, it was a small field and it was harvested manually. Since it is grown as an annual vegetable, I don't understand why you can't grow it in the Languedoc as well.
There is a link to how to grow okra in your backyard here: http://gardening.about.com/od/vegetables/p/Okra.htm.
They can be started in pots and then transplanted, just the way you like it!
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Oron where is okra grown commercially? Is it mechanically harvested?
David,
It is harvested manualy as it needs to be picked every few days during summer, fruits are picked befor they become fibery so it is never grown in large quanteties as it demends much work.
Jorun,
In order to reduce the slime the pedicel should be cut to its end [on the fruit size] leaving the fruit closed, than it is fried first with little amount of oil until slime has dried then you add the garlic and finely the tomato...
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Jorun,
As Oron says, some preparation is needed before cooking to minimize sliminess:
1. Trim the hard protruding part of the conical stem end by slicing all around thinly, taking care not to slice all the way through.
2. Sprinkle with salt and vinegar and leave to stand in the sun for a couple of hours.
I can't say it is one of my favourite vegetables either.
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Thanks, Oron and Alice, I guess I have to make a try again. It seems as if vinegar takes care of the slime.
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I've been wondering what they would be like dipped in a chilli/tempura batter, deep fried, and then eaten with either yoghurt/lemon juice or yoghurt/mint. Will have to try, might be an answer for those that don't like them.
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To come back to the Asparagus:
I would very much like to harvest wild asparagus in my olivegrove.
Is it possible to grow from seed? How can I do?
Any suggestions?
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Okra.
I came out in hives twice 40 years ago after eating Okra.
Since then I have avoided eating, cooking, preparing or even looking at them
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Pia, there is a company selling seeds (http://www.magicgardenseeds.com/seite?wg=4044), it seems to be easy to propagate:
Growing instructions
An easily grown plant. Ppre-soak the seeds for 12 hours in warm water. Sow out in spring and prick out the seedlings into individual pots when they are large enough to handle. Plant them out into their permanent positions in early summer.
I don't know if the plant is easily transplanted from the wild, they grow abundantly where we are, including in my garden.
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Thank you so much! I am looking forward to trying it next spring. Kind regards Pia
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I like the idea of a 'new' or ' unusual vegetables' thread,
so I'll put my two bobs worth in and bump it back up again.
Re. Asparagus transplanted from the wild... Yes it transplants easily when plant is dormant.
Dig and replant the crowns in soil prepared in the normal way for asparagus ... It will live for many years.
When I dug mine I chose male plants (no red berries) for two reasons.
I'd rather not have them growing new plants in my garden
and I've heard that male plants are more productive because the don't divert energy to seed production.
I don't know if it's just a myth or not , but the first reason is good enough for me.
I like to pick and eat weeds from my garden
Tonight we had bladder campion (Silene vulgaris) spring shoot along with
unopened salsify (Tragopogon porriferus) flower buds lightly boiled or even just blanched
and then dressed with oil and lemon juice.
We often eat it when it's up and growing .
Also , purselane (Portulaca oleracea) in the summer,
as well as wild rocket (Diplotaxis tenuifolia)
They're all naturalised in my orchard and around the vege patch.
Others , nettles , perennial and annual (Urticaria dioecia and U.minuta)
as well as Alexanders (Smyrnium olusatrum) are also eaten.
Fat hen (Chenopodium album) , huazontle (Chenopodium sp.) and
quelite , another Chenopodium sp. from Mexico)are good cooked they volunteer in my garden.
Tomatillos (Physalis ixocarpa) come up every year in my orchard and are great for salsa.
Carrots, parsnips, chicory and lettuce, though not really new or unusual, also self seed here.
Epazote (Chenopodium ambrosioides) pops up around the garden and
I use it as a flavouring herb for Mexican food.
It's all food I don't have to purposefully cultivate. :)
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A long time ago when I worked as a jobbing gardener on weekends to earn extra cash I was chastised very severely by my Lebanese employees for pulling up 'acres' of portulaca they allowed to smother their expensive designer garden: they ate it! I was stunned by their anger (well, the granny's tirade) and by the idea of eating not only weeds but such bizarre looking 'food'. How I have changed.
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I have just read that Peru is one of the largest asparagus producers in the world. Perhaps this answers my first question.
Production in Peru opens many enviromental questions. This is probably not the forum for such a discussion?
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The Turkish villagers here also gather the curling tendrils of a climbing vine Smilax excelsa, often seen encircling the many kermes oaks on our phryghana slope, to be used in soups and omelettes, as well as the aforementioned wild asparagus - it is also host to an abundance of wild mushroooms a type of chanterelle, of which i gathered several kilos yesterday. İt is a foragers' paradise here.
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I think it's an OK subject David. We get asparagus from Peru too - as well as from Mexico, California and China. It's out of season, naturally but it does pose ethical challenges about air-miles and 3rd World poverty. We can buy 2 bunches of Peruvian asparagus for $2. If the air transport costs are taken out, and the profits for the middlemen and the retailer what on Earth are those who grow it getting. It must be a pittance. Our Free Trade Agreements 'open' our market to this produce but at what societal cost? I won't buy it.
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David, I agree with Trevor that there's nothing wrong with the subject, maybe we should open a new thread for it?
To take up something else that Trevor said, regarding 'open' markets. Here in Cyprus they grow bananas (possibly not a good idea as they require a lot of water, but that's another matter), the small, sweet but not particularly aesthetically attractive variety. Since Cyprus joined the EU they have had to open their markets and allow the import of long, straight, more physically appealing bananas from Ecuador and other far flung places. The local producers are suffering in consequence even though, to my mind at least, the native ones are much sweeter than the alien imports and are cheaper. There is, as Trevor also points out, the question of air miles to be taken into consideration.
This is just one example, there are many more, as I'm sure there are in other countries.
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Yesterday, theoldfoodie.com blogged an interesting old recipe for chufas, making both milk and coffee from them. The raw material is the swollen rhizome of Cyperus esculentus. My further reading revealed that we could also be eating or drinking that terrible villain, Nut Grass, C.rotundus. Has anyone ever tried them or heard reports of the consumption? It must be hard work getting together enough roots to make a brew.
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Have you tried cattails (Typha latifolia) and fiddleheads? I have, and they are both delicious.
The common cattail is said to be one of the best wild edible plants. The rhizomes are edible after cooking and removing the skin, while peeled stems and leaf bases can be eaten raw, or cooked. Young flower spikes are edible as well.
I see there is a recently published book (Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die by Diane Kochilas, published in October 2014) where the use of fiddleheads is described as one of spring’s most delicious treats. There are many edible fiddleheads, such as Polystichum munitum, Pteridium aquilinum, (but the latter is not considered safe any longer), Matteuccia struthiopteris, Athyrium filix-femina, Osmunda cinnamomea, Osmunda regalis and Stenochlaena palustris, but also some poisonous ones, so beware.
The common cattail is said to be one of the best wild edible plants. The rhizomes are edible after cooking and removing the skin, while peeled stems and leaf bases can be eaten raw, or cooked. Young flower spikes are edible as well.
There is a long list of wild plants used by Ikarians in Diane Kochilas new book, I thought was interesting to read that the wild carrot (Daucus carota, the origin of the carrots we eat toady) is also used in several dishes, both leaves and flowers are used in phyllo pies. I know what I’ll try next spring, wild carrots grow abundantly in Halkidiki and the fields are covered in white flower carpets.
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This morning we bought Cime di rape in the market. This a winter vegetable evidentlly grown all over Southern Italy. Commonly known as Turnip greens and technically as Brassica rapa var rapa.
A note on the net by Bill McKay describes it further.
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Very popular here in Umbria David but can't say I have ever found it very palatable :)
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Cime di rape (Brassica rapa subsp. sylvestris var. esculenta). Wonderful! Not sure that they really are from turnips. If they are, what are the Brits doing throwing away the tops and eating the not-so-interesting roots???? If ever I find turnip tops on sale in the UK, I will try them out of curiosity to see if they are the same thing.
Classic recipe from Puglia in southern Italy is not quite vegan in that it contains anchovies. They also cook the cime in together with the pasta (orecchiette), which provides a more soup-like dish.
I prefer to boil the cime in a little salted water. When they are soft, scoop them out of the water but retain the water. Add some more water to the water used to boil the cime, enough to cook the quantity of pasta you need, add salt as necessary and bring the water back to the boil. Put your pasta into the boiling water. While the pasta is cooking, finely chop the cime. Heat a little good quality olive oil and brown a clove of garlic and chilli to taste. Add the cime and let them "refry" for as long as it takes for the pasta to cook. A minute before the pasta is ready, add as much fresh oil as necessary to the cime to allow you to coat the pasta with cime and allow it to warm a little but not reach boiling temperature and then stir the pasta into the frying pan with the cime, turning the pasta until it is well coated.
Simple yet one of my favourite dishes. :)
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Thanks David for the recipe - will give it a try as knowing how to cook things that are new to you is the secret I am sure. :)
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I was shopping in our local supermarket yesterday when I saw some mauve cauliflowers - to me they looked revolting and I cannot imagine eating them.......anybody know anything about them? Are they a naturally occurring variety or have they been "manufactured" - if so why?
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Cauliflower naturally comes in several colours, including orange and purple. The colour is not the result of genetic manipulation, but selective breeding, just like the white ones were once selected. I agree with you, though, it does not look particularly appetizing, the taste is probably more or less the same. The colour is caused by anthocyanins, which are said to have health benefits.
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Here in Rome we sometimes find green cauliflowers and a form which is so purple that it almost seems to be black. The green cauliflowers are round headed and not to be confused with the "broccolo romano" which, although similar to a cauliflower, has pointed florets which mound up into a pyramid shape https://it.search.yahoo.com/search?fr=mcafee&type=B211IT0D20120802&p=broccolo+romano.
I've never cooked the purple cauliflower but I wonder if it changes to green while being cooked like the purple peppers did when I once tried them.
https://it.search.yahoo.com/search?fr=mcafee&type=B211IT0D20120802&p=purple+cauliflower
https://it.search.yahoo.com/search?fr=mcafee&type=B211IT0D20120802&p=green+cauliflower
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Here in Adelaide our local green-grocers are selling bunches of 'heirloom' carrots - white, yellow, soft orange and purple. They all taste pretty much the same. The colour of the purple variety run onto the plate when they are served, just like beetroot juice.
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Not really a new vegetable, but a new presentation of four or five types of funghi ready for the pan. A supermarket convenience food which I expect to be delicious, slightly sweated in our own oil with a little garlic and perhaps some lemon, then mixed with a rather absorbent pasta such as trofie.