Adzuki Bean
Well this bean is not so say forgotten, its under used and really an amazing bean that could be used a lot more within any kitchen. With fall coming all i can think about is warm stews and soups. So i thought it would be the perfect time to look at this under used bean and its history.
Adzuki Bean cultivation dates back 2,000 years in eastern Asia. The major producers of Adzuki Bean are China, Japan, Taiwan, and South Korea. Its origin from a wild species is unknown, although the center of origin has been suggested as within eastern Asia, quite possibly in China. The Adzuki Bean is grown throughout the Yangtse River valley in China. Since then, it has been exported to Thailand, New Zealand, Philippines, and a number of countries worldwide.
Adzuki beans are a staple crop in many Asian countries, particularly in Japan where they're second only to soybeans in popularity. Renowned for their sweetness, these beans are used in a variety of dishes and products.
A common application is in an (or ahn), a sweet bean paste that serves as a filling for pastries and a topping for desserts. Adzuki beans can also be cooked and added to rice or sweet soups, used as a flour source, or enjoyed as candied beans. The pureed beans are versatile, serving as both a vegetable and an ingredient in baked goods. Adzuki bean flour can be combined with wheat flour to make noodles, while the young pods can be eaten like snow peas or green beans.
Beyond culinary uses, adzuki beans have diverse applications. They can be popped like popcorn, used as a base for beverages or as a coffee substitute, and their sprouts are a popular addition to salads in the United States. Adzuki beans contribute to agriculture as a soil improvement crop and animal forage.
These Beans are easy to find in Asian grocery stores in dried form. They are also easy to sprout and use in any recipe.
These beans are a great easy way to add some biodiversity into your kitchen in a fun and healthy way this fall.
Golden Purslane (Portulaca oleracea sativa aurea)
Purslane Golden (Portulaca Oleracea Sativa) - It is easy to grow this highly nutritious annual from herb seeds! Golden Purslane has been grown in herb gardens for hundreds of years and is a native of Europe. It is an upright herb with juicy, succulent oval leaves and mild sweet-sour flavor.
Purslane, with its crunchy texture and delightfully lemony flavor, emerges as a culinary gem that can transform ordinary dishes into extraordinary creations. As a witch who finds enchantment in the kitchen, you’ll discover that Purslane offers not only a burst of freshness but also a connection to the natural world. Here, we explore the various ways you can harness its culinary magic and safely prepare this botanical wonder.
A Symphony of Flavors Purslane’s distinctive attributes shine brightly in the culinary realm. Its tender, succulent leaves, which carry a slightly lemony tang, add a refreshing twist to your culinary creations.
Growing this plant :
Purslane plants will thrive in just about any soil, and it prefers a sunny location. For the best flavor, harvest the leaves often and when they are young and tender.
Suppliers for Canadians:
https://www.incredibleseeds.ca/products/purslane-seeds-golden
Woodruff (Galium odoratum)
Galium odoratum is sweet woodruff, a perennial herb originally hailing from Europe and Asia that is quite commonly used as a ground cover in shady woodland gardens. Small, star-shaped, white flowers are arranged in whorls with the lance-shaped leaves. When the leaves dry there is a sweet, hay-like fragrance given off through a natural chemical called coumarin; it carries a warm, sweet, vanilla-like scent. Historically, Sweet Woodruff has been used in traditional medicine and as a flavoring agent in food and beverages, notably in the German spring punch Maibowle. Its leaves are dried and used for natural potpourri or moth deterrents in wardrobes and linen closets.But beyond its aromatic qualities, sweet woodruff is a fine groundcover in the right place. To begin with, it is a very pretty plant. The foliage comes along as whorls of lancelike leaves on square stems 8 to 12 inches long and tends to flop over, forming a mat. Above the foliage in May come masses of tiny white, four-petaled flowers.
This product will get highlighted in my new soon to be launched cocktail/mocktail line of products.
There are many suppliers for this plant, and local to me, it grows all over the dog park close by. It's not that this plant is hard to find; it's more that its use has fallen away, and people just don't know it's there and that it's amazing in desserts.
Mibuna (Brassica rape var japonica)
This elegant salad leaf was first cultivated centuries ago in Japanese Buddhist gardens. Its mild mustard flavour makes it a versatile ingredient in almost any cuisine. Mibuna can be enjoyed raw or in delicious soups and stir fries.
Mibuna is a Japanese heirloom salad green. It is very similar to Mizuna but has a stronger light mustard flavor. They love cool weather and a semi-shady location. If you are growing in a warmer climate Mizuna will be more tolerant of your weather compared to Mibuna. When growing, start indoors 3 weeks before the last spring frost date. These leafy greens are also loved because they can be grown as cut and come again greens. You can enjoy these greens raw in salads to add some spice, or you can cook them into soups and stir-fries. You can identify its leaves by their spear shape and slender leaf.
Seed suppliers:
Not many options are available
Ethiopian Cardamom ( Afamomum corrorima)
Ethiopian Korarima Cardamom is a rare and highly sought-after spice, prized for its intense, refreshing aroma. Harvested in small quantities, the cardamom seeds are traditionally dried over an open fire, imparting a subtle smoky flavor. In Ethiopia, Korarima Cardamom is a staple ingredient in spice blends like Berbere and is used to season meats and stews. Its versatile flavor profile also makes it a popular choice for baking and coffee. Unlike other cardamom varieties, Korarima comes in seed form, eliminating the need to remove the husk. Discover the unique and delightful taste of this Ethiopian culinary gem. Whenever an Ethiopian recipe calls for cardamom, it is korarima that the recipe is referring to, not cardamom, as many assume.
This would not be a plant you would grow as a crop unless you are looking for something unique to add to your plant collection. This spice is not easy to find but can be sourced at the moment via:
This spice is used in my Chelow Kebab Spice Blend
Zuccherina Di Trieste ( Cichorium intybus)
Zuccherina Chicory from Trieste (Cichorium intybus L.): a very blond and early variety of cutting chicory, it takes its name from the light flavor of its leaves, ready in a month from sowing. If you want a more bitter flavor, let them grow a few more days.
It can be sown all year round in the South, while in the center-north you should avoid the coldest months. Very easy to grow, it is at its best when sown in September-October, due to the prolonged harvest, but it will still give you satisfaction even if sown in March. Due
to its great precocity, it is a variety that can be grown even at altitudes prohibitive for other vegetables (in the hot season, obviously). It fears water stagnation, and irrigates without excess.
I absolutely love the diverse array of regional vegetables that can be found all over the world, but my heart truly adores how simply and deliciously the Italians utilize their vegetables. They always make it a point to highlight the natural flavors inherent in the produce, carefully prepared to showcase their quality, and they seldom rely on an abundance of spices to mask the unique tastes. Instead, they prefer to celebrate each vegetable’s distinct characteristics, allowing the fresh ingredients to shine through in their delightful dishes.
Suppliers for seeds :
https://www.farmacieisolde.com/edibles/zuccherina-di-trieste