On the 24th August 2003, he put together a salad with 537 different plants, and became a world record holder
So I guess it is quite normal to make a small salad with a bit over 50 varieties on a casual wednesday..
Note: Thinking about it, this is a very important thing!: Anyone can make their own salad foraging themselves. You don´t need to be a owner of a garden holding over 2000 plants! You just need some knowledge, so if you don´t have it, get yourself a flora. All the plants are out there.
I used to think one is very healthy eating a normal salad – tracing it back, I found that you get very little nutrition from it: If it has been growing conventionally, the mass production of vegetables are impoverishing the soil massively. A great heap of fertilizers are used to give the plants food, but this is polluting the nature around, and production of artificial fertilizers are highly polluting, and the vegetables get only just what they need – nothing else. They are not as nutritious as wild vegetables / greens. They are sprayed with chemicals to get rid of insects and pests, and chemicals after harvest for longer shelf life. There will always be traces of this in your food, as long as you don´t buy organic. Then they are packed in plastic – giving more chemicals, and transported maybe half way around the world – and then stored in shops, before you buy it.
In my school, our vegetable – teacher told us that during winter – when we can´t grow our own vegetables and have to import them instead (the biggest part of the year actually) the broccoli, for example, imported from Spain, loses over 30% of its nutrition on its way. That´s right; from the time it is picked, and until it reaches Norway after a little week on the road – 30% of the nutrients have disappeared. This is why buying local isn´t just good for your local community, it is the best for your body! And also if you forage some yourself, it will maximize your intake of nutrition 🙂 And it is all for free! EAT WHAT´S IN SEASON
So: These following wild greens you´ll probably find around your garden, or in the nearest woods now in spring:
There are a lot more than this. Every place has its special flora, and the seasons are changing and so are the plants. You don´t have to go for 50, 5 will do! or 10, if you make a bit more effort – as you like. It´s less time consuming than going to the shop, you´ll get some fresh air, get to know your area, maybe some new plants, and have fresh vegetables. They keep very well in the fridge for a good week. And by the way, don´t be afraid of the stinging nettle – if you cut it up and wash it, it won´t sting in your mouth. wear gloves if you like when you pick them, but I have started to enjoy it a bit.. It is a sign of spring, and it is said to be healthy; and after a while you get kind of immune.
Now here comes a list over the ingredients (I forgot to take notes on a few, but this will do..) Names as follows: Latin – English – Norwegian – if they have. Then follows what is eaten on the plant.
First, the plants growing indoors:
Allium sativum – Garlic – Hvitløk – S. planted a lot in a pot, and its delicious leaves are cut down, and will grow back.
Apium nodiflorum – Fool´s watercress – leaves. Why is it called “Fool´s”? Stephen suggests it´s because in its natural habitat, it grows among similar plants that are poisonous.. So be careful if you are going to pick this. Commonly used in southern Europe.
Fagopyrum tataricum – Tartary buckwheat – vill bokhvete – sprouted seeds
Oxalis tuberosa -Oca – young leaves
Petroselinum – Parsley – persille – leaves.
Tilia cordata – Lime tree – Lind – young leaves. Stephen just cut some branches outdoors, and put them in water indoors – then the shoots will open long before we can enjoy them outside.
Then comes the outdoor plants (- for those with special interests):
Aegopodium podagraria – ground elder – skvallerkål – young shoots
Agastache foeniculum – Blue giant hyssop – Anisisop – leaves
Alliaria petiolata – Garlic mustard – Løkurt – young leaves
Allium carolinianum – native to central and southern Asia. Grows at high altitudes, 3000 -5000 m. – Shoots and leaves
Allium cernuum – nodding wild onion -Prærieløk – Shoots and leaves.
Allium fistulosum – Welsh onion / Scallion – Pipeløk / vårløk – Shoots and leaves
Allium nutans -Siberian nodding onion – Sibirsk nikkeløk – Shoots and leaves.
Allium oleraceum – Field garlic – Vill løk – new leaves
Allium paradoxum – Few flowered leek / Seltsamer lauch – Not found in Norway – young leaves and shoots
Allium schoenoprasum – Chives – Gressløk – leaves
Allium scorodoprasum – Sand leek /Rockambole – Bendeløk – Shoots and leaves. This is one of the old viking leeks, often found around ancient settlements. Especially in Gotland, where it is called “kayp”
Allium tuberosum – Chinese chives – Kinesisk gressløk – Shoots and leaves
Allium ursinum – Ramsons – Ramsløk – young leaves
Allium victorialis – Victory onion / Alpine leek – Seiersløk – young leaves
Oh yes this is a great tasting onion salad! Counted 12..
Angelica archangelica – Voss angelica – Vossakvann – young stems and foliage
Armoriaca rusticana – Horseradish – Pepperrot – Young shoots
Betula pubescens – Birch – Bjørk – young leaves
Bistorta officinalis -Bistort – ormerot – young shoots
Campanula latifolia – Giant bellflower – Storklokke – young leaves
Cardamina pentaphylla – Bitter cress – Cardamin – flowers and buds
Claytonia virginica – Spring beauty – Flowers and leaves
Hablitzia tamnoides -Caucasian spinach – Stjernemelde – young leaves and shoots
Hydropyllum virginianum – Virginia waterleaf – indianersalat – leaves and stems
Levisticum officinale – Lovage – Løpstikke – young shoots
Myrrhis odorata – Sweet cicely – Spansk kjørvel – young leaves
Osmorhiza ssp. – Mexican sweet cicely – “Mexikansk Spansk kjørvel” – young leaves
Oxalis acetosella L.- Wood sorrel – Skoggjøksyre – all which is growing above the ground. Leaves, stems and flowers.
Persicaria bistortoides – American bistort – Amerikansk ormerot – young leaves
Plantago caucasiaca – Kaukasisk groblad – Young leaves
Primula denticulata – drumstick primrose – Kuleprimula – Flower ball
Primula elatior – oxlip – kusymre – flowers
Rheum ribes – Rhubarb – rabarbra – young stems, not the leaves. 2 -3 different kinds..
Ribes divaricatum – Worcesterberries – Worcester (utt.: wusta) bær – young leaves.
Ribes nigrum – Blackcurrent – Solbær – young leaves
Ribes x nidigrolaria – Jostaberries – Jostabær – young leaves
Rumex acetosa – Sorrel – Engsyre – Leaves
Rumex confertus – Russian Dock – Russehøymol – young leaves
Rumex scutatus – Bucklerleaf sorrel – Fransk (Vokser mest i Spania) syre – Leaves
Scorzonera hispanica `Duplex´ – Scorzonera – Scorsonerrot – Leaves
Sedum `Carl´ – young leaves and shoots.
Taraxacum – Dandelion – Løvetann – leaves
Ulmus glabra – Elm – Alm – shoots
Urtica dioica – Stinging nettle – Brennesle – young leaves
So, none of these needs to be cooked, we just rinsed them in water.
Exquisite fresh taste! This is real Gourmet food – and only available in season.. ❤ If you want something like this, you´d better make it yourself..!