Eat your greens!
August 10, 2026 · 3 min read
Eat your greens!!
Yes, vegetables are important to eat and they are so good when you grow them yourself.
My kitchen garden is bursting with greens at the moment, but no carrots, potatoes or radishes in sight! Except for that one potato, that self seeded itself by the blueberries…
I like to collect odd and unusual edible plants (for Sweden at least). Both annual and herbaceous. I do have a perennial flowerbed, with lots of edible perennials of all kinds. Then all the Edible flowers, the Leafy vege and all the Seedcrops are all mixed in all the other beds.
This years selection in the vege garden;
Edible Flowers: Cornflowers, Signet Marigold, Calendula, Gladiolus, Dianthus and Naustriums and Globe amaranth.
Leafy greens: Amaranth, Chinese Malow, Kale, Chard and Borage and Shungiku.
Seedcrops: Lentis, Chickpea, Broad beans, Pumpkins, Common Buckwheat, Chia, Fenugreek and Flax.
All these I will continue to write more about as the season progresses, so keep looking out for updates. There might be a new variety you have never heard about. Then there are a few tomatoes, self seeded lettuce and of course the garlic!
We are well in the harvest season.
Yesterday I made pasta for lunch, where Chard (not that unusual) both stems and leaves, Kale and Chinese Mallow where the base and Huacatay and garlic was used for spice and Nasturtium leaves for a peppery sprinkle. Then I added some rose petals just for the nice touch.
All vege are choped to a sice I like and put in seperat bowls.
I started by boiling the pasta, setting it asside.
I like to have Bacon, this I fry first, so I fry the vege in the bacon fat.
I fried the meatier greens, starting with the chard stems. When they turn a little bit soft, I add the chard leaf, the kale and the Chinese Mallow.
Once they are fried, I add the Huacatay, garlic and Nastriums for a quick fry and then I add cream and bring to a soft boil and add the pasta. Add salt and pepper and heat it upp.
Here is a short description of the plants I had for lunch.
Huacatay is a Peruvian spice with amazing fragrance and taste. A common way to use it is as a salsa like sauce or Ocopa, which is some what of a Peruvian pesto. It is also nice as a fresh and dried herb and a tea
Chinese Mallow is a leafy green that can be used just like spinach.
Nasturtium is a pretty plant that adds a peppery flavour without using actual pepper. I add these leaves just before serving.
Kale is always a staple and used in both cooking and as a chip.
Chard, the beautiful stems and meaty leaves are both used in most cooking in my house.
About the author
Pernille has spent almost her entire adult life working in gardens, both personally in her own gardens, as well as professionally. She has worked at Arley Hall & Gardens, at Systrarna Lindskogs in the Swedish riviera of Österlen and spends most of her waking hours planning gardens, counting seeds and thinking 3 seasons ahead (at least). She is also the founder and creator of Garden Kinship.
