These two photos are from the new seating area on Beethovenstraat. The raised beds are filled with edible (if clean of course) Michaelmas Daisies, Lady’s mantle, Catnip and several other plants. Here is a Chickweed plant…
And a Gallant Soldiers, which are inhibited guests to the raised beds.
Thanks to the watertolerant group who joined me to herb walk in Sarphatipark today. We found lots of useful herbs and also interesting park workers who told us how the park is maintained by a dynamic group of volunteers and is trying innovative edible approaches to eradicate Japanese knotweed. Above is a park warden, pictured by the enormous Jerusalem artichokes which are being used to keep knotweed at bay. When the invasive plant is removed, the ground can quickly turn into a home for other unwelcome invaders or can see the return of knotweed. Using Jerusalem artichoke, another rapidly growing and spreading plant, can provide tasty tubers and quash the knotweed. So far so good!
I was also reassured to learn that the Ginkgo trees I’m so fond of in parts of Our Zuid are indeed female and yield plentiful Ginkgo nuts. Amsterdam is fortunate to have such edible plant loving folk in its green spaces team.
The plants I remember finding today are listed as tags to this entry. The spreading soft leaved plant which looked quite like Agrimony but wasn’t, was indeed a cinqefoil, called Silverweed previously called (Potentilla anserina) but now reclassified as Argentina anserina . It is shown above and it is edible. If you were on the walk and can remember other plants which I have missed from the tag list then please let me know.
Thanks again to everyone who joined me. It was a real pleasure to walk around with you. If you signed up but were not brave enough for the wet weather, remember there are always trees to shelter under next time 🙂
Today’s photos are from the geveltuin and tree pit, I tend beneath our apartment. I wanted to share this beautiful Hollyhock and to mention some of the forgotten uses of the plant. It is a biennial, flowering in its second year after germinating and this plant arrived by luck two years ago. We have an extremely dry, south facing geveltuin (pavement garden) beneath a bay window. Very few weeds are able to set down their roots and survive amongst the Mediterranean herbs, I have planted there. But this lovely Hollyhock did find its feet and what beautiful flowers we have been treated to this summer! Hollyhock is a member of the Mallow family and can be made into an inflammation calming tea, to soothe sore thoats and bronchitis for instance, a poultice to soothe inset stings and is sometimes used in cosmetics to soften the skin. This Hollyhock serves its purpose by looking very pretty at my front door. Maybe in the next year or two I’ll try some Hollyhock remedies, if it throws down any seeds this summer.
Whilst outside taking the Hollyhock photo, I noticed that a little Tomato plant has sprung up next to yet another welcome guest – Wormwood. I planted the small Lady’s Mantle plant myself, it had self seeded into a roof pot some months ago and I transplanted it downstairs. How nice that Wormwood, a rare plant in the Netherlands, has made it self at home next to it. I don’t think the tomato play will be able to bear fruit this year but it’s very welcome none the less.
You may already know about Elderflower fritters, even if you have never tried one. Did you realise that many other herb flowers can be used to make even more delicious fritters? Today I have been on the roof and in the park looking for suitable flowers and I was not disappointed. I gathered Lady’s mantle, Yarrow and Chive flowers from the roof and plucked Rose petals from pollinated wild Dog Rose flowers in the park. I also gathered a few Honeysuckle blooms and of course a handful of frothy Elderflower heads.
I must say that I think it a waste to make some flowers into fritters, some taste so wonderful, untouched in salads or deserts that I don’t think they need be tampered with. Others are a little bit messy and these are the ones I suggest you try in fritters. Elderflower and for instance, is rather an unusual mouthful in it’s raw form and Yarrow flowers are just too strong for my palate. Turned into fritters they become something quite different; Dandelion flowers resemble artichokes, Rose petals take on a slightly meaty texture, Yarrow becomes a savoury delight and Chives become mini onion baghees.
Here is my recipe for flower fritters, many others are available, often including beer, liquor, sugar and so on. Mine simply uses my Yorkshire Gran’s batter recipe (it makes the best Yorkshire puddings in the world by the way). It does not contain any sweetening or seasoning so you can add a little whatever you wish to the basic recipe. I do encourage you however to try a flower in the basic batter alone, at least once. This will allow you to appreciate the true flavour of that flower. Perhaps have some yoghurt and honey to hand for dipping.
Here are a few suggestions:
(Please follow the foraging rules and remember that some beautiful flowers are highly poisonous)
Dandelion Fritters – I suggest that you simply wash the flowers (with a little stalk still attached), dip them into a little flour (I prefer Chickpea flour), shake off the excess and then fry gently in a little Olive oil.
Elderflower – the sweet classic. Perhaps use a splash of rosewater and a teaspoon of sugar in the batter
Robinia pseudoacacia (Black Locust tree, False acacia) – I have not tried this, many American’s seem to like it. Don’t confuse with poisonous Laburnum!
Rose petals or Rose flowers – slightly astringent and fragrant. Wild and cultivated Roses are edible.
Ladies mantle – Much of the bitterness is lost in cooking
Mint – Dip sprigs of young mint in the batter. Great with chocolate sauce.
Mallow – Petals or whole flowers with a little stalk attached
Onion flowers on short stalks
Chive flowers on short stalks
Lime tree blossom
Honeysuckle
Yarrow – Strongly savoury
Valerian
Meadowsweet
And many many more!
Basic batter recipe:
(Courtesy of Edith Shore)
The dipping and frying process is very easy:
Simply dip one flower at a time into the batter.
Place in a small frying pan which contains about 1/2 cm of medium-hot Olive oil and or butter.
Several flowers can be cooked at once.
Keep a good eye on the pan and budge the fritters around a little with a wooden spoon.
When they are golden brown they should be cooked through and ready to serve with a little of your preference – honey, sugar, cream, yoghurt, chocolate sauce…
Urban Herbology 