Allium Roseum - Foraging, cooking and eating - Sky Onions
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- Allium roseum is a species of onion/garlic that is common as a naturalised plant in the UK (although it is not native). It's edible, but I have never eaten it before. Until today...
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I love your plant animation in this! Really clarified what you were saying.
The return of the " atomic shrimp hq" cut gave me a smile. It's been a while since we've seen that.
Made me smile too, love it!
I bet these would be fantastic pickled like capers
Oh yeah, on top of cream cheese salmon sandwiches with some dill 🤤
Ive added the little bulblets on top of wild garlic and wild onions and from the hardness garlic that I forgot to dead head they are all yummy in my pickles. We put in with the mini cucumbers.
Brilliant observation. I want that cheesy toastie.
“I think we’ve waited long enough” - famous last words, when it comes to melted cheese! 😂
Can feel the roof of mouth skin blistering
🤣😂🤣😂🤣😂👅👅and a scalded tongue ruins the cheesy experience 😂🤣😂
I haven't eaten since breakfast, have no cheese or bread in the house, and as there are no means to eat the sandwich through the screen, watching this was a deeply enjoyable torture.
I had just finished dinner, and it still made me want it.
Was eating my supper as I watched and it made me enjoy it more! I got creative with a bit of leftover and made soft crispy-edged pancakes of mashed potato, cheddar cheese, and Ro-Tel. Definitely something I'll be making again.
I wasn’t sure if I would agree with this comment when I first read it at the start of the video, but boy how wrong I was!
My parents have this in their garden so I help myself to the flowers and bulbils in the name of helping control the spread, lol. The flowers are lovely on a salad, mild but distinctly garlicy/oniony. The bulbils I dont necessarily cook, rather I add them to a dish once it's more or less done and let the residual heat soften them. They are great in a risotto as they add little pops of flavour and the tiny size of them fits right in with the rice
I love how you never cut sandwiches quite the same way every time. 😄
What a beautifully neat and orderly sandwich slicing technique you have.
Oh Shrimp! I was just about to go to bed...and now I have to go and make myself a cheese toastie!!!
Promotion of English cheese:) I like how Wallace & Gromit saved UK creamery. Thank you for one more delicious video!
The animated sequence of the plant was excellent
Have you considered adding cheese to the sandwich?
Or perhaps some cheese
Have you considered adding some sandwich to the cheese?
I'd name it the triple bypass'witch
How about using a cheese bread too...
For me at least, NOTHING tastes better than food I've hunted/foraged myself. Something primal about feeding yourself thru your own skills and work. As a kid I spent summers with my hillbilly cousins in the backwoods of Wisconsin. Everything in their freezer was wrapped in tinfoil with a masking tape label denoting contents like rabbit, possum, raccoon, squirrel, frog, deer, etc. Nothing store bought except for essentials and seasonings they couldn't grow or forage themselves. I used to love heading out with my cousin, .22 rifles in hand and coming home with a couple rabbits or squirrels and a bagful of scallions, wild carrots, and anything else we found along the way.
Proper English triangle cuts on the sandwich, it just makes it look "classy" I guess you could say. Glad the experiment worked out, hope to see more recipe ideas using this new ingredient!
I’m visiting my parents right now and saw these flowers for the first time in their garden. My surprise when this was uploaded the next day!! I’d never have guessed they were edible.
how do you so often manage to catch us off guard with thingw like atomic shrimp hq. your humor and creativity and energy are one of the most cherishable things i can think of
A vegetable peeler for slicing cheese is something I picked up in my early 30s, it's great if the cheese is thin enough.
That's amazing! Just about a month ago I found these plants while travelling in Spain. I was trying to look up as much into about Rosey Garlic as I could, but videos on it were scarce... And then you post one!!
They tasted amazing btw, flowers and all!
Edit: now that I've watched the whole video (after my initial excitement of you posting on this topic), I now totally understand when you said on the crow garlic video "It tastes like garlic but different. There's no way to describe it". The same thing I experienced with Rosey Garlic.
One thing that surprised me was the part of the plant you ate. The bulbs on my specimens had indeed gone papery so i discarded them, instead eating the leaves (finely chopped like chives) and the flowers themselves. I guess these plants mature a lot earlier in the year in south Europe than they do in chillier England.
The surprisingly mild flavour is the result of preparing the bulbils the way you did (cooking them whole).
The pungent flavour and sensation of alliums comes from sulfenic acids, which are produced when an enzyme breaks down other sulphur-containing compounds in the plant. When the plant is physically damaged (eg an insect starts to eat it) this enzyme escapes from the ruptured cells and so the sulfenic acids are formed only when and where they're "needed" to deter predators.
The upshot of this is that unless you smash up some cells by chopping the bulbils up before heating them (which destroys the enzyme) you won't get much of that spicy onion flavour at all.
Plant tricorn, peppermint and kudzu. See which one emerges victorious and moves into your house
I’ve never had to deal with those except peppermint. I think my cat would not mind at all if it were to move in. She rolls in it when she’s outside. She doesn’t eat it though.
I am betting on Kudzu.
Why not just use and eat all the invasives the kudzu is edible and peppermint is awesome and healthy
lmaooo
?
wish i could forage here where i live! living vicariously through your videos
Molten lava sammich, yum. Sensible of Jenny to forbid you from bringing Allium beasts into your lovely garden, lol. Thanks for the video, have a wonderful week.
Thats so weird i identified these recently. Excited to find a new garlic species unbenknownst to me. And then atomic shrimp posts a video about it! Great stuff
There was something genuinely pleasing about the way you potato peeled that cheese. I'd love to try some of that cheese myself, plus the peeling method 😁😋
The trick for a cheese pull is to pause the recording, open the sandwich, add in a cheese slice, close up the sandwich. THEN resume recording and pull the halves apart.
I assume a cheese single in this case could be submitted by more thin slices of Dorset red
That Dorset Red cheese is ridiculously good. It's one of those things that, if my local cheese shop has it in stock - I'm buying some. I can't resist it. The only other cheese I have to buy, as again, I can't resist it, is 'Golden Cross', a gorgeous, dense goats' cheese.
My kind of sandwich there, Mike. It presses all the right buttons. 👌👌👌
What a great find. I’ve not spotted that one before thank you. I have Egyptian Walking Onions in troughs which I am propagating. That sandwich looked delicious nice 😋
Living vicariously through this video (since I'm intolerant to the vast majority of Allium plants) - looks delicious!
Me to.
❤Allium (garlic, onion, leek, etc.) in the garden and in the kitchen
A man after my own heart with that volume of cheese
Omg shrimp you just blow my mind fried cheese and onion sandwich I’m going to be frying all my sandwiches from now on I bow down to your culinarily masterpiece and very much look forward to what you share with us next 👍
Shrimp HQ is looking good. Seriously though that was an interesting bit of architecture. Thanks for the content.
I noticed you seemed to be making some accommodations for new viewers in this episode I'm sure they'll appreciate that! Hope this one goes viral chief :)
I'm not sure what you're referring to
This looks absolutely delicious, I'd love to try these cute little onions. Also the cheese! I love English cheese.
Also love your dedication of cutting bread in the messiest ways. Always found the outrage about which way to cut sandwiches extremely ridiculous as someone who doesn't cut his sandwiches at all lol
My parents' garden has a lot of wild Allium plants - i think they're hybrids between the chives (Allium schoenoprasum) my mother planted years ago and the local native wild species Allium canadensis. Good as a garnish, taste a bit more foresty than regular chives, but I've always wondered if I could do more with them.
My chives self seed everywhere. So pretty as well as tasty
There is a wild onion native to much of North America whose growth habit is similar, and the aerial bulbils have an amazingly sharp and strong onion flavour. The neighbourhood bees crossed them with a garlic chive from my garden, and the result was milder and closer to garlic. I find that a few of the strong bulbils, eaten raw, are a fairly effective remedy for some upper respiratory maladies.
The random sandwich slicing angles always make me smile😂
Shrimp Cottage. Changing location weekly since 2021.
Neat quarters. 😂 you cheeky bugger.
My friend is heading to Southampton next week, and I think I'll ask her to look out for those two cheeses. They looked delicious and melted nicely. Well done on resisting and avoiding a scorched mouth! 😂
I've got those Roseum flowers in my garden, they came naturally but i've never seen them growing wild locally. Will give it a try in a sandwich but cheddar and stilton
would be my choice of cheese.
Thank you Shrimp. We spotted a drift of these recently and wondered what they were
Finally some more foraging content!
Enjoyed this :-) I don't think I have ever seen this plant here in Calderdale, West Yorkshire? Reminded me of ramsens which I use every year and like their aggressive pungency. Also enjoyed your pickled primrose episode but failed to secure a plentiful source.
The description of the rosy garlic plant sounded like poetry 😊
My God that bread looks delicious. Wow wow wow. Talk about a grilled cheese.
We have a similar non-flowering variety of wild garlic where I live. I actually just ate some yesterday. The main flavor note I got from them was peppery.
most of the wild onion type plants in my area are onion-style (layered bulbs), but recently i found some that were garlic-style (separate cloves) that I fried in butter, then i used the butter to fry some slices of italian bread and put the garlic-things on top. if only i had added cheese, i would have made almost the same dish as you!
Areal Bulbils.. that is some beautiful
Terminology.
I don’t even like onions, yet it makes me
Want to grow these myself!
Aerial bulbulles, I'd think
this plant looks so cool
I'm probably a bit bias but Dorset has so many underrated cheese's, so many good dairy farms around the area, they just havent been made famous.... hmm, probably a good thing thinking about it 😅
Interesting. Thx for doing this, filming it and sharing it with us.
Over here in Sweden, these are called "Quick Onions", or "Kvicklök".
I love how you cut the toasted sandwich in to odd shapes just to annoy people XD haha
I don't think I've ever seen this plant here in Lancashire in the wild, but I'll keep an eye out for it now.
An aglio and olio pasta made with these would be fire
On a completely different subject...
Could you do a video about Giant Hogweed? My son doesn't believe how dangerous this plant is. And also the difference between that and Cow Parsley.
Love your videos!!!
Thanks
If I can find some specimens to point at, I will. I don't think I have ever actually encountered the plant, but I haven't looked everywhere...
I can bet that was really tasty. Red Leicester is a brilliant cheese for toasting especially the vintage ones
Wow I haven't eaten breakfast yet and its already 10 am. Your sandwich is making me hungry so out to the garden for walking onions that I grow here in my garden.
The atomic shrimp HQ gimmick returns!
Looks amazing. I bet you could make a very tasty yet delicate pasta with this, something along the lines of aglio e olio.
Excellent info to be careful with invasive plants - my city is overrun with the non native variety, and yet people keep planting them which then self seed....
Oh man that must have been absolutely delicious
In German, leek is Lauch, garlic is Knoblauch. Wild garlic is Bärlauch, so literally bear leek.
Is that method of propagation where Egyptian Walking Onions get their name? I love onions, and mine in the garden are doing well, along with my garlic!! Harvesting scapes in a couple of days. Thanks for the video! 👍
Where is the best place to buy "Double Dorset" cheese? I want to get some next time I go to Dorset
So, like, 'where do you live?'
@@AtomicShrimp I don't want to give away my exact location, So I'll just say I'm a "moonraker"
@@SkeletonSyskeyI think he means answering that would give away where he lives
I have serious sandwich envy just now.
videos like this make me wish I wasn't intolerant to aliums :( you make such good-looking food with them and I would love to try it but alas
Lovely looking bread! Did you bake it? Will be on the lookout for these.
We have this plant in the USA, and it has white flowers and those red bulbs......we call it a wild onion.......My Mom use to gather them and we ate them then, but i have not eaten any since i got away from home.....we have another plant around here that looks a lot like it and i am not sure which is which.....one could get me under and the other is edible....so, i do not mess with them.......
That’s one very cheesy looking sandwich 🥪 yummy 😋 Thanks Atomic shrimp 🦐😊👍
I love the animation, as a science teacher I just wanted to say it was really clear and informative without being oversimplified. What software did you use for it?
I just animated it in Davinci Resolve (the video editing software I use) - just used a drawing program to make the various shapes of bulbs, roots, leaves etc as separate images, then key framed the pieces in Resolve
I can imagine later on in the year, if you
Don’t feel like peeling the skins off
Of each individual bulbil, they would be quite lovely in a soup stock.
Just pick a few handfuls, rinse them, and throw them into your stock!
Would it be safe to plant it in a pot in the downwind end of your garden?
Also, now we need to know how the bulbs taste and smell.
The health benefits of the alliums have been touted for millennia. Nowadays we know that they all have different ratios of the sulfur compounds (allicins) that give them their distinctive tastes and aromas. I don’t doubt that some botanist has characterized the exact ratios for different species but that doesn’t really help in describing them, does it? Even using typical foodie terms like floral and earthy doesn’t work with them all that well, leaving us using “garlicky” and “oniony” in an unsatisfying circular manner. If you meet someone who has never tasted or smelled any of them, how could you describe them?
I think this plant would be pretty adept at escaping a pot. It's not the most troublesome of invasive plants, because even when it spreads, the plants are usually still fairly sparsely spaced, but everyone I have spoken to, who has or had this in their garden, talks about 'eradicating' it.
I love your videos...but 'neat quarters ' 😂
Yummy, I love cheese, and that was a nice cheesy sandwich. I haven't made a real cheese sandwich in years, I make toast, add cheese then microwave it. Think I will do a real cheese sandwich for breakfast.
the sandwich looks so so delicious
Looks delicious, wonder what they're be like on a salad 🤔
have you tried the leaves? they look like they can be used like garlic chives .
Would shaking these for a while in the container dislodge the outer shells kind of like with cereal grains?
Would you be open to mixing them with crow garlic to see what flavours you get?
Garlette? Onionlings? According to BSBI only the variety Allium roseum var. bulbifera produces the bulbils. The one that does not produce buulbls is called Allium roseum var. roseum. It is present in the UK as well but is much less common. Kew do not appear to accept this distinction.
I've grown bigger versions of "walking" onion, great little things.
You ever tried making seitan? Don’t really make anything from scratch, ever, but have mine on the stove as im watching this
The cheese has me drooling 🤤
Wow do you live in a giant brick golf ball house? Does it have any unique advantages?
I made soup with wild garlic bulbs, delicious but made me a little gassy to say the least
ah yes, the Chef John of grilled cheese. Cheese on the inside and cheese on the outside!
I generally like English cheeses but i have never tried Red Dorset. I'll try to find some locally
Is this the same ones from that fried rice?
Also have you considered an episode pickling them?
This is a different species - the ones with the rice were Allium vineale - crow garlic - similar and related, but a different species
@@AtomicShrimp I see, thank you
In terms of etymology garlic means spear leek. Gar meaning spear and lic meaning leek.
'Neat quarters'
wait....do you actually live in a geodesic house?? Or was that just stock footage?
I wonder how they would go if you crushed them before cooking
What about the Dorset knob festival?
Very interesting that was
If you go quiet with your regular uploads, can we assume you've accidentally introduced an allium to the garden?
Are ornamental alliums edible too ?
If they are true alliums, yes - the whole family is edible (not necessarily palatable though)
I need to try using my potato peeler to slice cheese :O
Oddd I use a cheese slice
Always interesting ❤
I'm allergic to alliums sadly. They make me quite ill and my pulse slows down abnormally.