Testing nature’s edible resources at Hyllie for Wasteland Encyclopaedia. Soup is made from 100% local wild plants and mushrooms.
We made vegetable stock from Daucus carotus (vildmorot, Queen Anne’s Lace) – root, leaves and flowers
and Pastinaca sativa (vild palsternacka, wild parsnip) – root, leaves and flowers.
We strained all wild vegetables from stock as they were too woody to eat.
Then we added to the boiling soup chopped young leaves of Tussilago farfara (hästhov, coltsfoot)
and fried mushrooms, Lycoperdon perlatum (vårtig röksvamp, warted puffball).