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Sea kale à la asparagus

Jun 2, 2020Edible Wild Plants

Recipe and nutrients
of Sea kale

Due to recent replies, I would like to make clear in the beginning that this site is not vegan. These are very old regional, original recipes, where people were hungry. Mass livestock production and nature preservation still did not matter. People were not hip nor fancy, they were hungry! If they had a vegan diet, than, they would have run out of vitamin B12 deficiency, because a doctor with the repeated vitamin syringe was non-existent, or a lack of creatine would have made her brains „mushy“ (IQ-decline), which still can be seen today!

And of course, everyone has to gather information about the specific destination of the country / area before collecting any plant.

Anyway in the wake of the decline in quality veggies etc. self-picked wild plants, wild food foraging have become popular for everyday salads or even as delicacies from nature among nature lovers, hikers, foodies, slow food, food for grunts, and outdoor fanatics, not to mention ambitious amateur chefs in the comfort of their own kitchens, too looking for old recipes or originally regional recipes. I myself am survival specialist on long lasting expeditions and scientist and survived about 90 days on those diet and an expedition to the Arctic Circle. (Going Solo on the Baltic Sea)

Meals with History or ‚Traditional Regional Cuisine‘

The Recipes

Sea kale

Sea kale à la asparagus:

As an old regional recipe in England, the later shoots of the sea kale are still eaten as an asparagus substitute to this day. The stalk is cut into bite-sized pieces and then boiled in seawater for 10 min. The flavor is sweet and broccoli-like.

It was also served at the Royal Pavilion in Brighton, when Prince Regent George IV of the United Kingdom (1762–1830) used it as a seaside retreat. Served with bäschammel or melted butter, salt and pepper.

E-Book recommendation

Eat or Die!

edible wild plants

mother nature’s delicacies

Detlev Henschel

English translation by Philip Brown

Where, when and how to collect and use them
With over 700 recipes for gastronomists and connoisseurs

The second book by scientist and adventurer Dr. Detlev Henschel is about edible wild plants, which might just save your life if you get into trouble – hence the subtitle: Eat or Die!

Henschel’s first bestseller was inspired by his 2,500-kilometre (1,500-mile) solo kayak expedition on the Baltic Sea to the Arctic Circle, where he had to make do with what he could find along the way. 
In the wake of the decline in quality veggies etc. self-picked wild plants have become popular for everyday salads or even as delicacies from nature among nature lovers, hikers, foodies and outdoor fanatics, not to mention ambitious amateur chefs in the comfort of their own kitchens, too. 

In addition to the 136 most important edible plants, over 300 species are listed in this book and depicted in more than 360 Leica-quality color images. Moreover, the plants’ botanical characteristics are described to avoid any mix-ups with inedible (or poisonous) relatives. 

E-Book recommendation

Eat or Die!

edible wild plants

mother nature’s delicacies

Detlev Henschel

English translation by Philip Brown

Where, when and how to collect and use them
With over 700 recipes for gastronomists and connoisseurs

The second book by scientist and adventurer Dr. Detlev Henschel is about edible wild plants, which might just save your life if you get into trouble – hence the subtitle: Eat or Die!

Henschel’s first bestseller was inspired by his 2,500-kilometre (1,500-mile) solo kayak expedition on the Baltic Sea to the Arctic Circle, where he had to make do with what he could find along the way. 
In the wake of the decline in quality veggies etc. self-picked wild plants have become popular for everyday salads or even as delicacies from nature among nature lovers, hikers, foodies and outdoor fanatics, not to mention ambitious amateur chefs in the comfort of their own kitchens, too. 

In addition to the 136 most important edible plants, over 300 species are listed in this book and depicted in more than 360 Leica-quality color images. Moreover, the plants’ botanical characteristics are described to avoid any mix-ups with inedible (or poisonous) relatives. 

You can find this e-book in bigger and also smaller online shops (e.g. Thalia, Weltbild, Amazon, etc.) in mobi format or as epub!