This is a great omelet to make with wild garlic. This humble but delicious plant grows abundantly under trees in the Netherlands. Officially this plant is protected in the Netherland, but where I live I see large patches full of the stuff.
Luckily my mother has a huge patch of wild garlic under her apple tree. As it is in season, she picked a large bunch of the leaves and flowers for me to prepare.
If you are not lucky or brave enough to get your own wild garlic, you can use spinache or swiss chard instead.
This omelet makes a great lunch or side dish. It can be eaten warm or cold.
Spring forest omelet (2 lunch portions)
- 3 handfulls of wild garlic leaves and flowers
- 150 gr mixed mushrooms, sliced
- 3 large free range eggs
- 100 gr creme fraiche
- about 75 gr butter
- pinch of nutmeg
- Wash your wild garlic in very salty water, to get rid of any sand and wildlife.
- In a bit of oil or butter, fry the wild garlic untill it wilts down.
- Let your wild garlic cool slightlybefore roughly shopping it.
- Fry the mushrooms in some butter, season them generously with salt and freshly ground pepper.
- In a large bowl, combine the eggs and creme fraiche. Season with salt and pepper and a pinch of ground nutmeg.
- Mix in the wild garlic and mushrooms.
- In a non stick frying pan, melt a generous amount of butter on high heat.
- Pour the mix in the hot pan and turn the heat down. If you have a lid, clamp it on.
- Wait for your eggs to just set before turning it onto a plate.
Cooking times vary, so just stay near your stove.
There are several reasons I grow edible plants in my garden. It occured to me that people sometimes wrongly think that vegetable garden is something for country folk. As a women living in the suburbs with a post stamp garden I can tell you anyone can grow edible plants.
Chives in my rock garden
Vegetables and greens that are easy to grow:
- Wild garlic, I took some bulbs from my mothers garden and planted them under my pear tree. The leaves and flowers can be eaten raw or cooked. The garlic flavour and spinach texture combine well with steaks, mushrooms or salmon. I rarely eat mine raw, just because that’s safer.
Rocket in our gnome garden
- Rocket, once you have had this plant in your garden, you will never need to sow it again. It spreads like a weed! When I have to harvest great amounts, I make my own rocket pesto. It is also great to mix through my salad leaves, or to garnish my pizza‘s.
- Rhubarb, a zero maintenance plant! I have this plant thanks to my parents garden. My father made a rhubarb patch next to the house. He devided some rhubarb plants from my grandfathers garden to create this patch. Now I have a piece of this patch in my garden. I like to use the rhubarb to make rhubarb crumble. I freeze some rhubarb in the summer, so I can even enjoy this dish in the winter!
- Nasturtiums. Another easy plant to sow. You can eat the leaves and flowers of this annual plant in a salad. On top of all this, they look great too. I like to grow lots of edible flowers, such as pansies.
Tomatoe salad with nasturtium
- Herbs. Nothing beats fresh herbs, so I like to always have these herbs on hand:
- Chives (we even eat the flowers!)
- Flat leaf parsley
- Regular mint, balm mint and peppermint – also great for making (iced) teas
You can plant these plants in a seperate vegatable patch, but my garden is so small that I choose to let my edible plants live among the decorative plants. But all the plants in this list would also be very happy living in a flower pot or window box.
Adding edible plants to your garden or balcony is also a great way to teach your children how their vegetables grow. You could even consider making a gnome garden. For children I would always recommend including some strawberry plants. They are low maintenance, high reward plants for children.
I recommend choosing plants you enjoy eating and easy to grow & maintain. This way you are more likely succeed and reap the rewards soon!