Roots

Sunday, March 16, 2008 03:24:30 PM -0700

Wild Onions - Wild Garlic

Some people boil wild onions in three waters and then throw them all away, including the onions.
 

1 lb. $10.00 (Fresh), plus shipping

Wild onion (A. validum or A. canadense) is a bulbous herb of the Amaryllis family and is a close relative of cultivated onion (Allium cepa L.). It has a distinct onion odor. It has slender grass-like leaves and reaches about 2 feet in height when flowers appear in late summer. Leaves are narrow, long, and with parallel edges arising from the small underground bulb. Flowers, varying in color, depending on the species,  from white to pink, appear at the top of a leafless stem and eventually become bulblets which drop to the ground and propagate.

Limited quantities

Ramps (Wild Leeks) - Allium tricoccum - out of stock

Southerners call them "ramps" and Northerners call them "wild leeks."  Basically they are they same plant.

Photo by M. Morris - Wild Pantry © 2007

Fresh ramps (bulbs and leaves) are usually available in April and May in our area. Fall bulbs may also be available but without the green leaves.

All fresh roots are pre-order only as the season changes from year to year.  If you want a particular item, please email and we will advise when the order can be available.

Minimum order is 1 lb.

1 lb. fresh roots and tops $20.00

  Earthy Delights Pickled Wild Leeks

12 oz. jar  $13.00 each, plus shipping

Day Lily Roots, Tubers, Bulbs - $10/lb, plus shipping. out of stock

Crunchy, sweet taste - Eat raw or cooked.

http://www.pfaf.org/database/plants.php?Hemerocallis+fulva

"Edible Parts: Flowers; Leaves; Root.

Leaves and young shoots - cooked. An asparagus or celery substitute. An excellent sweet tasting vegetable though some caution is recommended. The leaves need to be eaten while still very young since they quickly become fibrous. Flowers - raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a nice sweetness at the base because of the nectar. The flowers can also be dried and used as a thickener in soups etc. In this case, they are picked when somewhat withered and closed. A rich source of iron. Flower buds - raw or cooked. A pea-like flavor. Can be dried and used as a relish. The dried flower contains about 9.3% protein. 25% fat, 60% carbohydrate (rich in sugar), 0.9% ash. It is rich in vitamin A. Tubers - raw or cooked. A nutty flavour. Young tubers are best, though the central portion of older tubers is also good."

BURDOCK ROOT (Gobo) - Arctium - LIMITED SUPPLIES - Fresh OR DRIED - fresh is out of stock

We have dried root available.

Fresh burdock root taste similar to artichoke hearts.

Photo by M. Morris - Wild Pantry © 2007

 Recipes

The Cherokee in Oklahoma eat wild onions scrambled with eggs. The traditional recipe is as follows:

Begin with a cup of wild onions that have been cut into small pieces. Two or three tablespoons of bacon dripping are put in a skillet and warmed over medium heat. Place the chopped onions and about one fourth cup of water. Simmer while stirring until the onions are tender. You can add small amounts of water if needed, When the onions are tender, and most of the water has cooked away, add six or seven beaten eggs and scramble.

 Scalloped Wild Onions

 Ethnic, Native, Native American, Vegetables
      Yield: 4 servings
 

4 c  Wild onions, peeled                 3 T  Flour
1 can Cream of mushroom soup    1/2 c  Cheddar cheese,     grated
2 cup  Boiling water                               3 T  Margarine
1/2 cup  Dry white wine                
 
  Boil onions in water for 25 minutes.  Drain.  Place onions in casserole dish.  Melt margarine in skillet; blend in flour.  Stir in soup and wine.  Cook over medium heat for 5 minutes, stirring.  Pour over onions and sprinkle with cheese.  Bake at 350 degrees for 25 minutes.  Serves 4.
 

This is a typical Calabrian dish, but it is also a favorite in some Puglian villages.  In Italy, and maybe in some Italian specialty stores in the U.S., the wild onions can be found in jars in oil. They have a very distinctive taste.

• 14 ounces "Cipuddizze" (wild onions, replace with the white part of scallions)

• Olive oil (extra virgin)

• 1 clove garlic, peeled and crushed

• 1 quart broth (vegetable preferred)

• 1 small chile pod, red, hot (Thai , Serrano or Birdseye), seeds and stem removed, chopped

• 14 ounces grey bread, stale, cubed, fried in a little olive oil

• 2 ounces Pecorino romano cheese, grated (if unavailable, replace with parmesan)

• Salt to taste

1. Clean and quarter the onions.

2. In a saucepan, heat the olive oil and cook the garlic until soft.

3. Add onions, cook for 5 minutes and add broth. Season with salt and pepper to taste and cook until soft, about another 5 minutes.

4. Shortly before the mixture is done, add the chile

5. In each of four soup bowls, place bread cubes roasted in a little olive oil. Pour the soup over the bread cubes and sprinkle with the grated cheese. Add salt to taste.

Yield: 4 to 6 servings

Heat Scale: Mild