Better than Pesto

Fresh Italian Seasoning Concentrate!

Last fall I put fresh tender sprigs of rosemary, sage, oregano, tarragon, and parsley into the food processor and ground them up.  (A mortar and pestle would word too.)  I then added salt and pro-biotic vinegar.  (I make my own, but raw apple cider vinegar with live culture would work as well, or even fresh whey from home fermented yogurt cheese.)  I can't give you measurements, because I just did it to taste. 

Next I jarred it up in those tiny 4oz jelly jars they sell in the canning supplies section of country markets.  (You can also order on-line.)  And from there it went into the freezer. 

Now when ever I want that savory taste of summer I pop a jar out of the freezer, and mix a little into a serving of rice or soup.  A little bit goes a long way!  One of my favorite no-gluten treats is to take an organic Lundberg Family Farms rice cake, spread it with a tad of Wilderness Family Naturals organic mayo, spread rounded teaspoon of my 'Italian Seasoning Pesto Concentrate' on top of that--which is really awesome all by itself.  But sometimes, like now, some thin sliced organic Colby cheese from Horizon Organic's is exactly what I crave for the perfect topping!

Reproduce this idea next spring or fall, or even think about what's out in the garden now.  In my garden, the parsley is still doing well, as is rosemary and oregano, and a number of kinds of cress and mustard.  The fennel is also trying to make a comeback, and wasabi arugula has self sown a nice little patch that will be ready to harvest soon.  Have fun with what you have on hand and if you have plenty--freeze some up for the next season as well!

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A little note from me . . . .  I have been fairly absent from this blog, as any of my few followers have surely noticed.  I am still blogging, however, my focus is Boycott for Peace.  However, I still love the garden and the really good food that gardens provide.

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Boycott for Peace!
http://boycott4peace.blogspot.com/
https://www.facebook.com/boycott4peace

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Garland Chrysanthemum

I first encountered this unusual edible while trying to occupy myself at a rather thankless job. Thirty years ago I occasionally substituted as a care provider for an elderly Japanese man. He resented having a “babysitter” and made a point of not speaking to me, unless it absolutely could not be avoided. Once I got him fed and settled in his favorite chair, I entertained myself on the other side of a screen door--out in the family’s garden.

They grew all kinds of Japanese vegetables, from very long thin cucumbers and beans to bitter melons with interesting textured skin. I weeded and watered their garden every day. When Amy, the lady of the house, came home from work I always asked her to tell me about one of their plants.  I had noticed a type of chrysanthemum growing alongside their giant black radishes. I didn’t understand why it was growing in their vegetable garden. Unlike my bio-diverse plantings, their vegetables and flowers were grown in well defined, separate beds.

Amy, who hired me to look after her grandfather, explained that the plant was not grown as an ornamental, that it was an edible chrysanthemum. She told me its Japanese name, shungiku, which she said translated as chop suey green. The next time I came to their house she had made chop suey with shungiku for me to taste.  I liked it then, and I still do. I think you will like it too!

Shungiku is most commonly called garland chrysanthemum in this country, and it is much more common place in American gardens and cooking than it was 30 years ago. It is often included in the micro salad mixes that are now available almost everywhere. Even though you may have never heard of chrysanthemums being edible, it is fairly likely that you have already tried them. There are several varieties available, some more tender and mild and others with more robust flavor. The one I grow in my garden is called round leaf. It has a mild flavor that is best described as a subtle smoky imitation of cilantro, with undertones of mint and anise. 

Garland chrysanthemum originated in China, where it has been grown since at least 1400 BC. It made its way to Japan by the year 900 AD, and was so esteemed that it soon became associated with royalty. In Japan, the greens are used to flavor soups and “hot pots,” by chopping and adding the leaves and tender stalks in the last few minutes of cooking. They are also tasty in stir fries and other mixed vegetable dishes, and their flavor combines well with tomatoes. I have been known to tuck a few chopped leaves into my spaghetti and salsa, where it tastes divine.

 Unlike many of the ornamental chrysanthemums we grow in our flower beds, edible chrysanthemums are annuals. They thrive in cool moist climates and are very adaptable to fall, winter, and early spring gardens. Garland chrysanthemum is very easy to grow from seeds or young starts. You are most likely to find seed available through specialty mail order sources or very well stocked seed counters. 

Seeds germinate best when daytime temperatures are between 60 and 70 degrees, making our mild falls an excellent time to get started. They can be started in six packs, flats, on paper towels in plastic bags, or right out in the garden (if slugs are not a problem). The seeds should be barely covered with potting soil or sand, as they germinate best when exposed to natural daylight. Seeds should germinate in two to three weeks. If you don’t start them right out in the garden or in six packs, they should be moved to small separate containers as soon as they push up their first green leave. Keep a mister handy.  These little guys don’t like to dry out.

When your young plants are a few inches high, they are ready to be transplanted out in the garden. They will benefit from some shade until the weather cools off. They will tolerate light or part shade through the winter. If you have a bright spot where they might get some sun during the rainy season, they will be most happy to sink their roots right there.  Garland chrysanthemum plants are not overly particular about soil. They will survive in clay, as long as drainage is adequate. In gravely and sandy soils special attention will need to be paid to keeping the soil moist until the rains start.

The only pests that have ever bothered my garland chrysanthemum are those sneaky and slimy slugs. Frogs, turtles, and hand picking nights and mornings are the best defense. But if your slug population isn’t too bad just waiting until the plants are a few inches high before you plant them out, might be all the defense you need. 

You can start harvesting young leaves and shoots once your plants reach about four inches high.  Simply pinch the plants back by about half, making sure to leave at least four leaves behind.  They will send out new tender shoots from the buds at the base of each of those leaves. Those shoots can also be pinched when they have grown to about four inches. By frequently pinching your plants you will eventually get a stocky productive plant that will keep you in savory greens straight through the winter and into early spring.

Once the weather warms up your garland chrysanthemum will insist on making flower buds.  You can pinch them out and toss them into salads and soups just the same as you did the young leaves and shoots. By spring your taste buds will probably be ready for a change of pace, and the bright yellow medallion flowers definitely brighten up the spring garden.  They can be picked for bouquets, or left in the garden to attract butterflies and predatory insects.

Once the flowers fade you can either remove the plants or let them develop seed. Garland chrysanthemum has been in cultivation for so long that it has lost its ability to disperse its seed. It is not very successful at self sowing. Keep an eye on your plants, when the seed heads are dry firmly rub your thumb across their tops while holding a pie pan below to catch the seeds that fall.  Let the seed air dry inside out of direct sun until they feel crisp. Then store in a jar, envelope, or plastic bag in a cool dry spot until next fall. Then you will be all set to start all over again.

If you can’t find garland chrysanthemum at your local nursery or in your favorite catalog check out http://www.Evergreenseeds.com  (714) 637-5769. They offer five different varieties favored in different Asian cuisines.  They also have a fabulous selection of other oriental vegetable seeds.

Copyright 9.19.07 Harvest McCampbell, previously published in the Hoopa People Paper.  Please contact me for permission to reprint or post.

Update:  5.27.15  There are many varieities of garland chrysanthemum, which is also sometimes called chop suey greens. The variety we have at Growing Together Community Garden in South Bend WA is particularly flavorful!  Garland chrysanthemum does not produce nor survive over the winter here, even though it is known to do so in much colder climates.  The angle of the sun and the shortness of the day during our winters is a huge challenge for the winter gardener.  However, garland chrysanthemum can be grown here early spring through late fall.

Digging the Dirt / April in the Garden

Jet Stream on Steroids 
Gardeners and farmers have tried to predict the weather since ancient times. Seers were once sought out in their high mountain retreats, while other folks developed systems for reading nature’s signs--both here on earth and up in the heavens. Eventually, we established the science of meteorology; however, with global warming and climate change, we might be better off with an old fashioned seer.
Doug LeComte, who is a meteorologist with the federal government’s Climate Prediction Center, has suggested that the “jet stream is on steroids.”  Here in the Klamath Trinity region, we are just south of the jet streams current haunts. The jet stream is pumping up the rain. While the Midwest is under continuing threat of floods, we are already nearly ten inches over our average rainfall for the year (measured July 1 – June 30). Gardeners and farmers everywhere are hoping for sun, but the experts don’t agree on how long the rain will continue. Some believe this wet and cloudy weather could last well into our summer months. LeComte says “we’ll have to wait and see. 
We are all hoping up for a nice warm growing season; yet, it might be wise to add a row or bed of adaptable cool weather crops to our summer plantings (think in terms of leaves and roots). They might not provide much produce if the weather turns broiling hot; but our beloved tomatoes, eggplants, and peppers may fail us if the sun takes too long to chase off all these clouds. In case you need some ideas for alternative crops, here is a great book—hot off the press:

Buried Treasures, Tasty Tubers of the World 

This great title from Brooklyn Botanic Garden will spark your interest in all sorts of edible roots for the garden. Over 30 different root crops are covered, and not a single one of them is related to a parsnip, carrot, turnip, or radish. Some of these crops need warmer climates than ours, but nearly half of them are listed as adaptable to our area, and some thrive in wet boggy conditions. Buried Treasures features full color photos of the plants and their resulting root crops. Complete growing information is provided. Tips on available cultivars, nutritional value, and preparation are also included. This small book is well designed, affordable, and would make a great gift for gardeners who want to grow it all. Available from most on line book sellers and by request from bookstores everywhere; Buried Treasures, Tasty Tubers of the World, Beth Hanson – editor, published by Brooklyn Botanic Garden, ISBN 978-1-889538-34-1

Plant now: Jerusalem Artichokes for Heat or Rain 
Jerusalem artichokes actually have nothing to do with Jerusalem or artichokes. They are related to sunflowers, native to North America, and have been used for food by people native to the North East Woodlands and the tall grass plains since ancient times. Jerusalem artichokes are considered carbon-fixers, as they extract large amounts of carbon from the atmosphere, which they use to grow their sturdy stalks and produce an abundant crop. They also scavenge nitrogen and are considered beneficial around compost and manure piles, and stock and animal pens. The excess nitrogen that may be found in these areas can leach into our ground water and our rivers and streams, where it is a pollutant that contributes to unhealthy algae bloom. Jerusalem artichokes absorb the nitrogen and turn it into organic matter. This is a great crop that is good for you and good for the environment also.

These tasty and productive tubers do fabulous here in the Klamath Trinity region. They like full sun but will still produce in partial shade. Watch out, Jerusalem artichokes grow from six to fifteen feet tall, and they have a tendency to sprawl. A sunny spot along a fence or a building makes a good choice, just be prepared to cut any stalks that lean the wrong way. Be sure to plant plenty, as our local gophers will want their fair share. However, they are so prolific that even when the gophers have free run you should have plenty eat and to give away. They can also be planted in raised beds with hardware cloth bottoms or in oak half barrels that have drainage holes. That way you don’t have to plant enough to share with those dastardly little diggers.

Jerusalem artichokes are propagated from their tubers, which can be planted right now. Check with your local nursery or your favorite health food store--many will have tubers or starts available.  The tubers should be planted about three times as deep as they are thick, orientating them in the ground so the most pronounced eyes or buds are pointed up. (If you plant them too shallow they will be more prone to sprawling.) The plants will grow faster, taller, and be more productive in good garden loam, however, you can still expect a sizable crop if you grow them in heavy clay or sandy soil. They benefit from a little summer time irrigation if the weather is dry and the leaves start looking droopy, but they can withstand a fair amount of drought, and they should also survive and produce during cool wet summers. Leave the plants in place until late October or early November. If our fall frost arrives late, the tops will be decorated with tons of bright yellow to orange daisy like flowers. The flowers are great for arrangements, if you can reach them, and they attract butterflies and other beneficial insects.
Once the plants are done flowering or the tops have been killed by frost, you can begin to dig your tubers. Expect each plant to produce five to fifteen pounds! They keep best in the ground, so only dig as many as you want for a few days at a time. (Be sure to leave a few behind, for next year’s crop.) These tubers can range in size from a few ounces up to two pounds each. They are odd shaped and knobby and can be a little difficult to wash. However, they don’t need peeled, and they only have fifty calories per full cup. Jerusalem artichokes taste best raw. They are crisp, sweet, and crunchy. (Think water chestnuts or jicama.) I like to eat them just like an apple. They can also be diced or grated into salads. Cooked, they make great mashed potatoes, and they can be added to soups, stir fries, stews, and casseroles. After cooking they have a mild but distinctive flavor and their texture is similar to cooked parsnips or turnips.

I will offer one small word of caution. The starch in Jerusalem artichokes is in the form of inulin, which is considered very beneficial for diabetics. However, some folks find that eating Jerusalem artichokes feels like having a belly full of beans; especially the first time they give them a try. So start with a snack. Later, if you like, you can think about working up to a whole meal. You will find a gourmet recipe in Buried Treasures, Tasty Tubers of the World, and lots more by searching on the Internet. 

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Originally published in the Two Rivers Tribune, April, 2008.  Check the article scans here: April in the Garden, 2008, Two Rivers Tribune.

Reprint rights available. The article can be broken up into smaller pieces if you are looking for filler. I am also willing to do a limited amount of rewriting.

Photo note:  Photos were optimized for printing in black and white on newsprint.  If I search really hard, for publication purposes, I can probably find the full color versions.

Article & photos, copyright Harvest McCampbell, 2008.  For more information on the article please send me an e-mail:  harvest95546 @ yahoo.com (take out spaces). This article may be reprinted or reposted with written permission only.
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