{"id":443,"date":"2022-04-27T12:26:39","date_gmt":"2022-04-27T10:26:39","guid":{"rendered":"https:\/\/foradlingsodling.se\/?p=443"},"modified":"2026-03-23T08:49:52","modified_gmt":"2026-03-23T07:49:52","slug":"primorer-tradgardens-oavsiktlig-mangfald-och-andra-vaxter","status":"publish","type":"post","link":"https:\/\/foradlingsodling.se\/sv\/primorer-tradgardens-oavsiktlig-mangfald-och-andra-vaxter\/","title":{"rendered":"Prim\u00f6rer – tr\u00e4dg\u00e5rdens oavsiktlig m\u00e5ngfald (och andra v\u00e4xter)"},"content":{"rendered":"\n

Solen skiner, det kvittrar i tr\u00e4den och runt om i tr\u00e4dg\u00e5rden dyker upp de f\u00f6rsta n\u00e4ringsrika gr\u00f6na blad helt utan att de ens beh\u00f6vde s\u00e5s: n\u00e4sslor och kirsk\u00e5l! I vissa delar av landet hittar man ramsl\u00f6k i skogen, eller \u00e4nnu b\u00e4ttre har jobbat upp en egen best\u00e5nd. \u00c4ven i v\u00e4xthusen kan det finnas en och annan bladgr\u00f6nt. <\/p>\n\n\n\n

N\u00e4sslor<\/h2>\n\n\n\n

April och maj \u00e4r n\u00e4sslans b\u00e4sta s\u00e4song som gr\u00f6nsak. Med handskar p\u00e5 plocka de sp\u00e4da topparna eller 4-6 av de \u00f6versta bladen \u00e4v st\u00f6rre plantor. Senare p\u00e5 \u00e5ret kan man \u00e4ven plocka de omogna och mogna fr\u00f6na och str\u00f6 \u00f6ver muslin eller ha i br\u00f6d. <\/p>\n\n\n\n\n\n\n\n

N\u00e4sselpesto<\/h2>\n\n\n\n

20g solrosfr\u00f6n eller str\u00f6br\u00f6d
100g sp\u00e4da n\u00e4sslor (eller \u00f6versta bladen fr\u00e5n \u00e4ldra exemplar)
20g v\u00e4sterbottensost eller parmesan riven
\u00bd vitl\u00f6ksklyfta, mosade tillsammans med lite salt
En skv\u00e4tt citronsaft
150-200ml oliv eller rapsolja
Salt och svartpeppar<\/p>\n\n\n\n

Med handskar p\u00e5, rensa genom att plocka bort bladen och spara bara de sp\u00e4daste stj\u00e4lkar. Tv\u00e4tta noga. Hitta en kastrull d\u00e4r alla n\u00e4sslor rums och fylla till h\u00e4lften med vatten. Fylla en sk\u00e5l med iskallt vatten.
Kokar upp och l\u00e4gga in n\u00e4sslorna, anv\u00e4nda en slev f\u00f6r att trycka ner n\u00e4sslorna under ytan. Koka bara i 1 minute, sila \u00f6ver en sk\u00e5l f\u00f6r att f\u00e5nga upp kokvattnet. Doppa n\u00e4sslorna sedan i det kalla vattnet. S\u00e5 snart de \u00e4r kalla ta upp och pressa ut v\u00e4tskan s\u00e5 gott det g\u00e5r. De sticks inte n\u00e4r de \u00e4r kokta. Detta s\u00e4tt att bereda n\u00e4sslorna \u00e4r grundl\u00e4ggande, oavsett om det skall bli en soppa, pesto, frysas in eller anv\u00e4ndas i br\u00f6det.
Kombinera fr\u00f6na\/str\u00f6br\u00f6det, n\u00e4sslor, ost, vitl\u00f6ken och citron i en matberedare eller mortel, tills\u00e4tta oljan gradvis. Krydda efter smak med salt och peppar. Packa in i en burk och t\u00e4cka med lite olja. Prova att ha h\u00e4lften n\u00e4sslor, h\u00e4lften kirsk\u00e5l. H\u00e5ller n\u00e5gra veckor i kylsk\u00e5p. <\/p>\n\n\n\n

Drick kokvattnet varmt eller kallt – det \u00e4r gott och nyttigt!<\/p>\n\n\n

\n
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N\u00e4sselpesto<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
N\u00e4sselbullar<\/figcaption><\/figure>\n<\/div>\n\n\n

Kirsk\u00e5l<\/h2>\n\n\n\n

Kirsk\u00e5l \u00e4r en fantastiskt v\u00e5rgr\u00f6nsak som dessutom v\u00e4xer i stora best\u00e5nd och \u00e4r absolut inte i riskzon f\u00f6r utrotning. Anv\u00e4nd den i varmr\u00e4tter, pesto och sallad. Den \u00e4r en absolut favorit!<\/p>\n\n\n\n

Plocka april till maj innan den g\u00e5r i blom, ta sp\u00e4da bladen. Det g\u00e5r att \u00e4ta den r\u00e5 men jag f\u00f6redra att beredda den p\u00e5 samma s\u00e4tt som br\u00e4nn\u00e4ssla:
Tv\u00e4tta noga. Hitta en kastrull d\u00e4r alla blad rums och fylla till h\u00e4lften med vatten. Fylla en sk\u00e5l med iskallt vatten.
Kokar upp och l\u00e4gga in kirsk\u00e5len och anv\u00e4nda en slev f\u00f6r att trycka ner bladen under ytan. Koka bara en minute. Doppa kirsk\u00e5len i det kalla vattnet, eller sk\u00f6lja under rinnande vatten. S\u00e5 snart de \u00e4r kalla ta upp och pressa ut v\u00e4tskan s\u00e5 gott det g\u00e5r.
Anv\u00e4nda i pesto eller ist\u00e4llet f\u00f6r spenat. Det g\u00e5r bra att frysa in kirsk\u00e5len n\u00e4r den har f\u00f6rv\u00e4llts.<\/p>\n\n\n

\n
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Kirsk\u00e5l och n\u00e4sslor f\u00f6rv\u00e4llda<\/figcaption><\/figure>\n<\/div>\n\n\n

Snabb recept med kirsk\u00e5l<\/h2>\n\n\n\n

Grov hacka den f\u00f6rv\u00e4llda kirsk\u00e5len och blanda sedan med miso, sesamolja, vitl\u00f6k\/gr\u00e4sl\u00f6k och sojas\u00e5s och sesamfr\u00f6n. Servera med ris, en stekt \u00e4gg och kimchi. Denna favoriten blev inspirerad av ett inl\u00e4gg p\u00e5 Arirangs instagramkonto<\/a>.<\/p>\n\n\n\n

Mj\u00f6lksyrade pesto<\/h2>\n\n\n\n

Min f\u00f6rsta mj\u00f6lksyrade pesto blev till av en slump – jag r\u00e5kade ha i f\u00f6r mycket vattniga stj\u00e4lkar i ramsl\u00f6kspesto burken och tack vara v\u00e4tskan b\u00f6rjade den j\u00e4sa, det blev olivolja \u00f6ver hela kylen, men den var god! Sedan dess skippar jag oljan (jag blandar i rikligt med olivolja vid serveringen ist\u00e4llet) och ser till att fermenteringen kommer ig\u00e5ng kontrollerat genom att anv\u00e4nda lite startkultur, som jag annars tycker \u00e4r \u00f6verfl\u00f6digt.
Har du tillg\u00e5ng till ramsl\u00f6k s\u00e5 \u00e4r det ett sj\u00e4lvklart val som huvud ingrediens (obs! plocka varsamt om inte du sj\u00e4lv har planterat de!) men \u00e4ven n\u00e4sslor, kirsk\u00e5l och v\u00e5rgr\u00f6dor som mizuna och rucola (sandsenap) kan bli till en fin pesto.
Mj\u00f6lksyra pesto direkt p\u00e5 burk d\u00e5 den bubblar inte s\u00e5 v\u00e5ldsamt och skall in i kylen redan efter tv\u00e5 dygn. Har du fr\u00f6n och ost i blir h\u00e5llbarheten kortare d\u00e5 det finns risk att det h\u00e4rskna, men det h\u00e5ller \u00e4nd\u00e5 i n\u00e5gra m\u00e5nader. Mj\u00f6lksyrade rabarber<\/a> och\/eller spanskk\u00f6rvel funkar bra som startkultur f\u00f6r pesto, de bidrar med en fr\u00e4sch syrlighet som liknar citronsaft och \u00e4r mild i karakt\u00e4r. Mj\u00f6lksyrade vitl\u00f6ksklyftor (som det blir l\u00e4tt mycket av n\u00e4r man kommer ig\u00e5ng med mj\u00f6lksyrning) blir ocks\u00e5 en smidig s\u00e4tt att f\u00e5 in en startkultur som \u00e4ven ge smak. En tsk spad fr\u00e5n n\u00e5got annat mj\u00f6lksyrat funkar ocks\u00e5.<\/p>\n\n\n\n

(Mj\u00f6lksyrade n\u00e4sselor blir inte super god tycker jag, det g\u00e5r att ha i lite men det blir l\u00e4tt jordig i smaken.)<\/p>\n\n\n\n

Ramsl\u00f6kspesto – mj\u00f6lksyrade<\/h2>\n\n\n\n

Det g\u00e5r helt bra att anv\u00e4nda enbart ramsl\u00f6k som \u00f6rt i detta recept.<\/p>\n\n\n\n

3 lt f\u00e4rska ramsl\u00f6ksblast
3 r\u00e5gad tsk salt
2 dl riven h\u00e5rdost (frivillig)
2 dl solrosfr\u00f6n
1 skott libbsticka
4 skott citronmeliss
1 stj\u00e4lk spanskk\u00f6rvel (skalade)
lite anisisop
stor nyp svartpeppar<\/p>\n\n\n\n

Hacka bladen grovt och k\u00f6r genom matberedaren eller mortla till en pasta. Tills\u00e4tt mer spad, citron saft eller vatten om den \u00e4r torr. Blanda in start kulturen och packa in t\u00e4tt i en burk (gl\u00f6mmer du start kulturen g\u00e5r det bra att h\u00e4lla p\u00e5 n\u00e5gra droppar l\u00e4ngst upp i burken). L\u00e4mna en knapp centimeter l\u00e4ngst upp. S\u00e4tt p\u00e5 lock och l\u00e5t st\u00e5 i rumstemperatur i tv\u00e5 dagar, sedan in i kylen med den. Det g\u00e5r bra att anv\u00e4nda direkt och h\u00e5ller n\u00e5gra veckor i kylsk\u00e5p (fast jag har haft burkar som smakade fortfarande bra efter ett \u00e5r). Tills\u00e4tta olivolja vid servering.<\/p>\n\n\n

\n
\"\"
\u00c4lskade ramsl\u00f6ken<\/figcaption><\/figure>\n<\/div>\n\n\n

Mizunapesto – mj\u00f6lksyrade<\/h2>\n\n\n\n

2kg mizuna
400g basilika
300g solrosfr\u00f6n eller sesamfr\u00f6n
400g mj\u00f6lksyrad rabarber och spansk k\u00f6rvel om den finns
n\u00e5gra blad libbsticka
3 st f\u00e4rsk vitl\u00f6k
2 st f\u00e4rsk l\u00f6k
90g salt<\/p>\n\n\n

\n
\"\"
Mizunapesto<\/figcaption><\/figure>\n<\/div>\n\n\n

Pesto p\u00e5 k\u00e5l \u00e4r inte som en typisk basilikapesto. N\u00e4r jag har delat ut den till medlemmarna i andelsodlingen brukar det vara h\u00e4lften som \u00e4lskar den och h\u00e4lften som tycker den \u00e4r bara helt okej.<\/p>\n\n\n\n

Hacka allt och k\u00f6r genom matberedaren eller mortla till en pasta. Tills\u00e4tt mer spad, citron saft eller vatten om den \u00e4r torr. Blanda in start kulturen (beh\u00f6vs inte om man anv\u00e4nder mj\u00f6lksyrade rabarbern i receptet) och packa in t\u00e4tt i en burk. L\u00e4mna en knapp centimeter l\u00e4ngst upp. S\u00e4tt p\u00e5 lock och l\u00e5t st\u00e5 i rumstemperatur i tv\u00e5 dagar, sedan in i kylen med den. Det g\u00e5r bra att anv\u00e4nda direkt och h\u00e5ller ett par m\u00e5nader. Tills\u00e4tta olivolja och riven ost vid servering.<\/p>\n\n\n\n

Mj\u00f6lksyrade \u00f6rter – ta vara p\u00e5 v\u00e5ren<\/h2>\n\n\n\n

Mixar du enbart \u00f6rter, salt och en startkultur s\u00e5 blir h\u00e5llbarheten o\u00e4ndligt. Detta \u00e4r ett mycket bra s\u00e4tt att f\u00f6rvara v\u00e5rens alla smaker och n\u00e4rings\u00e4mnen. Anv\u00e4nd blandningen i soppor, salladsdressing, p\u00e5 rostade rotfrukter, eller f\u00f6r att g\u00f6r en pesto senare.<\/p>\n\n\n\n

Det mesta kan f\u00e5 plats i denna burk men en salig blandning skulle vara t ex persilja, basilika, citronmellis, libbsticka (m\u00e5ttligt!), kirsk\u00e5l, gr\u00e4sl\u00f6k, timjan och oregano. Mixa alltihopa i en matberedare med salt – 2-3% av den totala vikten – och lite startkultur. Packa in i burkar, s\u00e4tt p\u00e5 lock och l\u00e5tt st\u00e5 i rumstemperatur i tv\u00e5 dagar, sedan skall de f\u00f6rvaras i kylen. <\/p>\n\n\n\n

G\u00f6r det samma senare i s\u00e4songen med sp\u00e4dda blast fr\u00e5n morot, f\u00e4nk\u00e5l och selleri.<\/p>\n","protected":false},"excerpt":{"rendered":"

Solen skiner, det kvittrar i tr\u00e4den och runt om i tr\u00e4dg\u00e5rden dyker upp de f\u00f6rsta n\u00e4ringsrika gr\u00f6na blad helt utan att de ens beh\u00f6vde s\u00e5s: n\u00e4sslor och kirsk\u00e5l! I vissa delar av landet hittar man ramsl\u00f6k i skogen, eller \u00e4nnu b\u00e4ttre har jobbat upp en egen best\u00e5nd. \u00c4ven i v\u00e4xthusen kan det finnas en och … <\/p>\n

Forts\u00e4tt l\u00e4sa \u201dPrim\u00f6rer – tr\u00e4dg\u00e5rdens oavsiktlig m\u00e5ngfald (och andra v\u00e4xter)\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51],"tags":[52,50],"class_list":["post-443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-nasslor","tag-perenna-gronsaker"],"acf":[],"yoast_head":"\nPrim\u00f6rer - tr\u00e4dg\u00e5rdens oavsiktlig m\u00e5ngfald (och andra v\u00e4xter) • F\u00f6r\u00e4dlingsodling<\/title>\n<meta name=\"description\" content=\"Plocka n\u00e4sslor och kirsk\u00e5l g\u00f6ra pesto p\u00e5 mizuna och ramsl\u00f6k ta vara p\u00e5 v\u00e5rens smaker och g\u00f6r mj\u00f6lksyrade \u00f6rtblandningar\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foradlingsodling.se\/sv\/primorer-tradgardens-oavsiktlig-mangfald-och-andra-vaxter\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prim\u00f6rer - 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