Posts Tagged ‘edible perennials’

Permaculture Salad, and Notes on the Siberian Elm

Spring on the urban homestead is so beautiful and bountiful that I can hardly believe it, and I spend more time than I care to admit just wandering around dazed with the wonder and joy of it all.  But there is a practical aspect to my trance, because while giving thanks to the cosmos for the life that surrounds me, I am noting what can go in the salad bowl that evening.

The salad shown above is a pretty typical urban homestead salad. It contains a handful of lettuce, some early arugula, and a lot of biennials and perennials that wintered over and got an early start.   Tiny leaves of curly kale that began to leaf out as soon as the weather got warm are good salad material, still sweet from night frosts, although I don’t like older kale in salads.  There is a little chervil because I threw the seeds around in warm spots last fall.

So here’s the species list for tonight:

Lettuce

arugula

chervil

scorzonera

salsify

wild lettuce

sow thistle

dandelion

Siberian elm samaras

Bladder campion

tarragon

mustard (one Southern Giant plant overwintered somehow)

Green perennial onions

A few further notes on the ingredients: in the past I had tried cooking scorzonera greens and thought they were fairly uninteresting, but for some reason I never tried them as salad material until this year. They are very mild in flavor and have a nice slightly substantial and tender texture, and I am using them a lot now.  They make a good base for some more flavorful greens like dandelion and mustard and arugula.  I have written in the past about how much I love the elongating flower stalks when pan grilled in olive oil, so this is a very good dual purpose vegetable. I plan to plant more of it.

In the past I have mostly used Siberian elm samaras as a “hand salad” eaten spontaneously on walks when  they presented themselves.  They are too mild to be of much interest cooked, although I do use them in greens mixtures sometimes, but I have found that I like them in salads in rather substantial amounts, probably a cup of washed samaras in a salad for two.  There is something about the texture that I enjoy, provided you pick them at the right stage, when they are about the size of a dime and the edges are still fresh green and have not yet grown at all papery.  They need a little bit of cleaning, but most of the debris can be floated off once you have broken up the clumps with your fingers, and 15 minutes of preparation is not too much for a vegetable that cost you no effort or money whatsoever in the growing.

Have a  look at what’s available to you in field and forest and in your own yard.  Learn how to make a really good vinaigrette. Use common sense, and don’t eat plants unless you are completely sure that they are edible.

Canna Lilies

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Every year I try a few new edibles, and I try to lean toward perennials. I have a lot of edible perennials in the spring but very few that produce in hot weather, so I’m especially interested in any heat-tolerant edible. This spring I read about canna lilies as a multi-purpose edible, with young leaves, rhizomes, and flowers all edible. I have seen them perennialized in my area, they tolerate heat beautifully, and I grew up in Louisiana and still have a taste for overblown tropical flowers, so putting in a canna patch was a natural. They grew well and were very pretty, and didn’t even need that much water since they were well mulched.

The hitch came in the kitchen. I tried young tightly rolled leaves sliced on salads, flower petals on top of salads, and finally the season’s new rhizomes boiled. In all three cases the problem was that there was no objectionable flavor but also no desirable flavor. Cannas taste as much like nothing at all as it’s possible to imagine. Since I don’t know of any pressing nutritional reason to eat them, and since yield is low and they use up a fair amount of space, I doubt that I will try them again. I imagined that my goat would enjoy the leafy adult stalks, but to my astonishment she won’t touch them.

So, overall, no reason to keep growing them except that they’re pretty and can make a dramatic addition to summer flowers. And this leads to a bit of ranting about the concept of permaculture. I have recently perused with interest a book claiming that  permaculture could help feed a rapidly expanding world population in an environmentally sound way, but the picture of the authors’ market display shows nothing but standard annual vegetables.  Another book which purports to be a permaculture cookbook has recipes based almost entirely on standard annual vegetables.  If you hope to eat something other than asparagus and spring greens, what exactly do you grow? My weed patch is a partial answer to this question in my own yard, and I’m experimenting with a few Japanese and Andean perennial edibles (so far without much success.) Fruit is an obvious possibility but many of us have weight or blood sugar issues and need to limit the amount of fruit we eat. So in my view the question remains unanswered, and I will be growing and eating annual vegetables for the foreseeable future.  I’m also interested in the concept of wild-crafting, and in my case this means that I attempt to grow edible perennial weeds in my own yard, where I can control soil and moisture and not worry about overharvesting in the wild.

In springtime, the asparagus springs up, nettles and a host of other wild greens sprout, and I can feel like a real permaculturist for the entire month of April. After that, it gets a lot more limited and I’m a more traditional gardener. Unfortunately, canna lilies are not going to do anything to change that.