The Resilient Verbascum Thapsus, or 'King's Light
Today, we're taking a deep dive into the world of Verbascum thapsus, a magnificent plant with a royal Scandinavian moniker: 'King's Light.' Its regal name might have been inspired by the usefulness of its dried stalk, which when wrapped in fat, becomes an ideal torch for winter processions.
The seeds of this plant came to us through our grandpa, and they were ancient even when he received them. Verbascum thapsus seeds are storied for their exceptional longevity; they often germinate at archaeological sites when centuries-old graves are disturbed. Indeed, our own seeds sprouted a few of these grand plants, and we hope to see more in the future, provided they produce their own seeds.
Standing tall with lush leaves and bright yellow flowers, the 'King's Light' is a majestic sight. Historically, it has been intertwined with tales of witches and witchcraft, likely due to its prevalent use in herbal medicine.
Yet, our Grandpa shared a more humorous and practical story about the plant. Apparently, it served as a precursor to modern toilet paper. Its incredibly soft leaves and woolly hair were said to be suitable for personal hygiene. Grandpa always used to say, "You can use the King's Light to wipe your arse with." - Not a big fan of the monarchy!
That said, we advise against this practice, as the plant's numerous tiny hairs could potentially cause discomfort in, let's say, sensitive areas.
Check out a few of our foraging posts:
Gathering around a bonfire to cook apples directly in the embers transforms a simple fruit into a special treat. Hollowed and filled with butter, cinnamon, cardamom, syrup, and sugar, then wrapped in foil and baked in the bonfire's glow, these apples become fragrant delights.
Wild garlic salt is a simple, yet transformative way to preserve the vibrant taste of spring's foraged greens, ensuring a year-round supply of their unique flavor. By blending chopped wild garlic leaves with coarse salt until achieving a wet sand consistency, and then drying the mixture, we create a versatile culinary staple.
Our homemade wild garlic butter celebrates the rustic charm of foraging, with its uneven distribution of garlic creating a visually appealing, spotted look and a delightful variance in flavor.
In the spring, our foraging excursions lead us to the treasure of wild garlic, known affectionately as "Oniony onion" or by its Latin name, Allium Ursinum, which resonates with our little Bear as "Bear Onion."
Tapping birch sap is an early spring tradition that brings the forest's bounty to our breakfast table, offering a natural supplement to traditional morning beverages. Selecting the right birch, we drill carefully to collect the sap, which flows most abundantly in the early morning. This sweet, woody, and refreshing liquid, with its subtle mineral notes and slight sweetness, is akin to drinking the essence of spring itself.
Hazel catkin coffee is more than just a beverage; it's an invitation to explore the flavors of the forest, a celebration of spring's bounty, and a testament to the culinary adventures that await in the world outside our doorsteps. Whether enjoyed in its pure form or as the foundation of a spiced chai, this unique brew connects us to the rhythms of nature, offering a sip of the wild in every cup.
In the heart of summer, when the blackberries at our secret spot are at their juiciest and most bountiful, we embark on a new culinary adventure with "freezepowder," also known as xanthan gum. This modern marvel allows us to create a kind of jelly preserve, a "frozen jelly" that captures the essence of fresh berries without the need for extensive cooking or heaps of sugar.
In the soft light of autumn, our garden's sunchokes offer a lesson in nature's resilience. These sunflower-like invaders, with their charming blooms and vigorous growth, are a forager's delight and a gardener's bane. Our youngest, Bear, delights in digging for their sweet tubers, a perfect addition to salads or a subtle twist in our hearty soups. We've learned to harvest them in moderation, especially after the first frost, when they're at their sweetest and kindest to our bellies.
Out in the forest's quiet, under the whispering canopies, we've discovered a tiny treasure trove: mini chanterelles, no larger than a pinkie finger, awaiting those with keen eyes and gentle hands. Some might pass them by, waiting for the full flourish of sprouted fungi, but not us. With Bear as our guide, his small stature a secret weapon, we pluck these young gems from their mossy cradle.
Roasting sweet chestnuts unveils a blend of flavors reminiscent of baked potato and hazelnut. After a gentle roast on the wood stove or in the oven, we let them steam under a damp cloth, ensuring tenderness. Finished with a dab of butter, each chestnut offers a comforting, melt-in-your-mouth experience.
As autumn unfolds, our kids lead the charge in foraging sweet chestnuts, a hidden gem in our diverse Nordic woods. Arriving at our doorstep with buckets of glossy chestnuts, their pride is palpable. With spiky husks as our guide, we're ready to roast and savor the seasonal bounty, creating cherished family moments along the way.
Nettle seeds. These tiny gems, foraged from our local woodlands, add a speckled, earthy beauty to the finished loaf. Mix them into the dough, and you get a lovely texture and a pop of color in every slice.
You'll know it's time to harvest nettle seeds when the once-erect stalks sag, burdened with clusters of maturing seeds. These whimsical seeds offer more than just a pop of green color; they add a delightful crunch when sprinkled atop buns or rolls.
Ah, autumn—a season that beckons us back to age-old traditions. In our home, that means pressing our very own äppelmust or æblemost, what you'd call apple cider. Simple and wholesome, our method involves nothing more than picking, washing, grinding, and pressing. It's a family affair, with the kids often asking for a 'shot' glass of this elixir when they come home from school.
Discover the simple joy of foraging wild wood sorrel—a tart and lemony treasure waiting for you in the woods. Learn how this easily identifiable plant can be a flavorful addition to your culinary adventures. From cake toppings to zesty salads, wood sorrel brings a touch of wild to your table.