SEASON OF RHUBARB AND DANDELION

Dandelion paints the fields bright yellow, rhubarb takes over the garden plot and stinging nettle spreads all over.

In the old times Finns picked various wild herbs to cure diseases and to keep fit. Nowadays we just hunt the unique wild flavor. Stinging nettle (URTICA DIOICA) has a flavour similar to spinach, and the leaves of dandelion (TARAXACUM OFFICINALE) remind of wild rocket (RUCOLA). Rhubarb leaves (RHEUM RHABARBARUM) contain poisonous substances, but the stalks make a delicious pudding and the most aromatic juice.

Summer is already knocking our northern door, spring dresses the nature in yellow, pink and green. Wild flowers arise like mushrooms in a rain, and the air smells like honey.
HELLO SUNSHINE,
BYE BYE COOL WINDS,
WELCOME FRESH GREENS!

DANDELION, TRAXACUM OFFICINALE, Finns call it VOIKUKKA (=the butter flower)

Dandelion is rich in Cancium and vitamins A,B1,B2,B3,C,D,E,P. Dandelion flowers taste slightly sweet, and the leaves give an exiting kick to the ordinary salads.



WOOD SORREL, OXALIS ACETOSELLA, Finns have two names for it: KÄENKAALI (=cabbage of cuckoo) and KETUNLEIPÄ (=bread of fox)

The acidic fresh flavored wood sorrel is rich in vitamin C and contains the same oxalic acid as rhubarb does.


WOOD SORREL PESTO

1 dl (= handful of) pinenuts
2 cloves of garlic
4 dl (= about 3 good handfuls of) freshly picked wood sorrel
2 dl roughly grated Parmigiano Reggiano cheese
extra virgin olive oil
sea salt
freshly ground black pepper

Roast the pinenuts on a dry pan for a minute or so, not too long, set aside, once the color turns light brown. Peel and chop garlic roughly, then place pinenuts, garlic, wood sorrel and grated cheese into a food processor. Pulse to puree, pour in oilive oil and pulse again, continue, until you get the consistency you wish for. Taste, and season with salt and pepper.



SPRING SALAD

mixed greens
young dandelion leaves
wood sorrel
young radish
crunchy cucumber
halloumi cheese
olive oil

Wash the greens, dandelion leaves and wood sorrel, arrange on a serving tray. Slice radish, cucumber and halloumi. Fry halloumi slices until lightly browned, let cool.

Spread radish, cucumber and halloumi on the salad bead, sprinkle with olive oil.




STINGING NETTLE, URTICA DIOICA, Finns call it NOKKONEN

Stinging nettle is rich in vitamins; A,C,E,K,B1,B2,B3 and folic acid. It also contains calcium, potassium, manganese, iron, zinc and lots of antioxidants. Young leaves make a tasty soup and can be dried for later use.



STINGING NETTLE SOUP

300 g boiled stinging nettle (if you cannot find, use frozen spinach instead)
1 onion
50 g butter
4-5 tablespoons all purpose flour
1 litre milk
2 teaspoons salt
pinch of sugar
pinch of black pepper


Bring a large pot of water and 2 teaspoons of sea salt to a boil. Drop in the stinging nettles and cook for 2 minutes, until they are softened. Drain and rinse with cold water. Chop coarsely.

Peal and chop the onion, melt the butter in a saucepan, stir in the onion. Cook until the onion is translucent and softened. Pour in the milk, constantly stirring. Bring to boil, add the stinging nettle, then reduce the heat to medium.

Season with sea salt and black pepper. Serve with hard boiled eggs.


RHUBARB, RHEUM RHABARBARUM, Finns call it RAPARPERI

RHUBARB JUICE

young, pealed and chopped rhubarb stalks
vanilla bean
water
sugar

Place the chopped rhubarb into a pot, add a split vanilla bean, cover with water and boil until the rhubarb is soft. Strain out the pink juice, season with sugar.

➪ HINT FOR ADULTS ONLY: a dash of vodka, carbonated water and lots of ice turn rhubarb juice into a luscious spring cooler

➪HINT FOR ALL: leftover rhubarb pulp and Greek yogurt make a tasty breakfast

➪HEALTH HINT FOR ALL: rhubarb contains oxalic acid, which "eats up" the calcium, therefore it's advisable always to accompany rhubarb with a milk product to maintain the calcium balance

RHUBARB PUDDING

1 litre water
1 dl sugar
4 dl pealed and chopped rhubarb stalks
1/2 dl cold water
2-3 tablespoons potato starch
whipped cream and cinnamon to serve with

Bring the water to boil, add sugar and rhubarb. Cook until the rhubarb is soft, almost mushy. Mix the potato starch into cold water, pour in top of the rhubarb, constantly mixing. Let the precipitated pudding cool, serve with whipped cream, top with cinnamon.