Fat Hen

[Ginger]

Quite a bit of Fat Hen (Chenopodium albans) appearing in my neck of the woods (Seattle) now. I tried munching on it (raw) for the first time at the weekend. It takes about ten seconds for the flavour to emerge but it's pleasant to me when it does.

I've tried it two ways since the weekend:

Saute a shallot in a pan until it is soft or beginning to brown (soft or browning will depend on the heat level).

Add whatever wild mushrooms you have on hand and saute. I have $2 1oz bags containing a mixture of Porcini (Boletus edulis), Wild Boletus (Boletus lutens), Oyster mushroom (Pleurotus ostreatus), Shiitake (Lentinus edodes) and Black Mushrooms (Auricolaria judae) formerly Jew's Ear.

Lob in a crushed garlic clove if you want. I wanted.

Add the Fat Hen and a bit of salt if desired. Saute for a minute or two. I also added a splash of white wine (but that's me) and simmered it off.

Pleasant dish with an ever so slightly bitter aftertaste. I ground a little fresh black pepper on to it.

The other way I prepared Fat Hen was to saute a cooking (small) onion. Lob in a couple of handfuls of Fat Hen and a enough water to keep it from sticking. Cook it off for a couple of minutes and serve. In this case, I had it as a side dish for a hunk of wild salmon. But that was only because the gods smile on me.

Tomorrow I'll try cooking my remaining Fat Hen with apple cider vinegar. It'll probably be... fantastic!

 

[bushwacker bob]

Black Mushrooms (Auricolaria judae) formerly Jew's Ear.

Formerly Jews ear?
the ones around here still are Jews ears,unless of course they've been pollitically corrected without telling me.
But fair nosh mate. tastes better when its free.

 

[andyn]

isn't this the stuff that a lot of people eat instead of spinach? Think i've heard it called Lamb's Quarters too.

Sounds like a good dish.

 

[Hedgehog]

Seems to have many names...
http://www.dgsgardening.btinternet.co.uk/fathen.htm

 

[match]

Fat Hen is also known as Good King Henry - hence the latin name Chenopodium bonus-henricus (one of my all-time favourites )

 

[Toddy]

I'm fond of Fat hen & good king henry but they're well past here, I use it as an early summer veggie and good for munching when weeding too. It makes an excellent sauerkraut (more like Chinese pickled cabbage) too when it gets a bit old.
Cheers,
Toddy

 

[den]

. It makes an excellent sauerkraut (more like Chinese pickled cabbage) too when it gets a bit old.
Cheers,
Toddy

Good ideal Toddy.
I turned over a patch on the allotment in may which then mostly filled up with fat hen.(75%)
I weeded out the other unwanted plants and have now ended up with a solid 4x2m of fat hen. I used it in early summer as a green but have kept them going as i wanted to have a play with the seeds. I didn't until now have any plans for rest of the plant.

 

[match]

Hmm - that reminds me to post my sauerkraut recipe.

Take a large amount of any crunchy leaf vegetable (cabbage, kale, fat hen etc) and shred. Chop some apples and place alternating layers of leaf and apple in a large cooking pot with a lid. Sprinkle over some nutmeg, a few dots of butter, 2-3tbsp fo sugar and 5-10tbsp of vinegar, and the same of water.

Cook over a low heat over a fire or in the oven for a few hours until all soft. Keeps well for several days and tastes great hot or cold!

 

[Toddy]

Hey Match, that sounds good. My salt pickled stuff I love but it is salty and not supposed to be good for us. I find it works best if the tough stems of the Fat hen are used and the softer leaves just lightly poached like spinach.
Cheers,
Toddy