Deliciously sweet, and tart Rhubarb Crumble Slice with hidden garden greens. This gooey-centered slice is easy to make and will make a yummy dessert or sweet treat for lunches.
Rhubarb Crumble Slice
Yield: 12- 15 slices
Delicious sweet and tart slice with refreshing hints of lemon. An easy snack for lunches or serve with yogurt or icecream for a yummy dessert!
Ingredients
Crumble / base
1 1/2 Cups Rolled Oats
1 3/4 Cups Plain Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Lemon Zest
1/2 cup Melted Butter
3/4 cup brown sugar
2 TBSP Pureed Spinach Greens (1 1/2 cup fresh greens)*
Rhubarb Filling
2 Cups Chopped Rhubarb (2cm chunks)
1/4 Cup Sugar
2 TBSP Cornflour
3/4 Cup Water
3 TBSP Fresh Lemon Juice
Instructions
Preheat the oven to 180degrees Celcius. Grease a 25cm square dish.
Add all the filling ingredients into a saucepan on medium-low heat until the Rhubarb has softened. Add a little extra water if it is too thick. You want it to be thick but still be able to roll off the spoon.
Allow to cool while you prep the base.
Mix together all the dry ingredients for the crumble. Add in the melted butter and greens. (You can skip the greens and add an extra TSPB of butter).
Press 3/4 of the mixture into the dish to form the base. Bake for 10 minutes and remove from the oven.
Pour over the filling and sprinkle the remaining crumble on top.
Bake for 30-40minutes until slightly golden.
Grate extra lemon zest on top to serve.
Notes
*Blanch greens such as spinach or chard leaves, blitz to puree, and add into crumble for added nutrition.
It’s no secret in Australia and New Zealand that the price of lettuce has lost the plot.. $7.50 – $12 for a whole lettuce or $7 a bag 150gram mixed leaves. Now, obviously, this varies from place to place but these 18 substitutes for lettuce will allow you to have salad and sandwich greens all year round! You may already have some of these growing in your garden.
Many of these 18 lettuce substitutes have more nutrients and multiple uses so you can get more out of the food you grow. Lettuce is often used in sandwiches and salads so for today’s lettuce alternatives I will share which ones are best for these two main uses.
Calendula is an edible flower and the leaves are also edible. Calendula leaves do have quite a strong flavour but you can add a few of these to your salads or sandwiches. Calendula flowers also have many healing qualities as well as attract pollinators to the garden. An amazing multi-use plant to add to your edible garden.
Nasturtiums thrive well in most soil types and you will often see them spilling out onto the street from gardens or popping up in the wild. They have quite a weed-like growth because they are so easy to grow and self-seed. The whole plant is edible including the leaves, flowers, and seed pods. Nasturtium leaves are great for salads and are also the perfect size and shape to add to sandwiches. With a natural peppery flavour, Nasturtiums are a great substitute for lettuce.
3. Baby Beetroot Leaves
Baby Beetroot leaves can be harvested a few off each plant to use in salads and sandwiches. Beetroot leaves can have beautiful red veins or be entirely red depending on the variety. A beautiful and nutritious substitute for lettuce.
4. Rocket / Arugula
Rocket or Arugula is a popular substitute for Lettuce. Rocket has a distinct peppery taste and is delicious in salads, sandwiches and served on top of pizzas. Rocket grows quickly so if you plant both Rocket and Lettuce seeds you will have Rocket ready to eat while you wait for the lettuce to get established.
5. Kale
Kale is a popular substitute for lettuce and can be grown all year round in many climates. Kale comes in many varieties some are better than others for salads and sandwiches. My favourite is the Tuscan Kale as it has a softer texture. Choose the smaller leaves and chop Kale up finely to add to salads and sandwiches.
6. Purslane
Purslane is an edible weed that has succulent-like leaves. Purslane thrives in dry climates and is often popping up in my gardens in Perth. Purslane is a great addition to salads and sandwiches as an alternative to lettuce.
7. Sweet Violet
Sweet violets are known for their delicate purple or white flowers and beautiful fragrant scent. The sweet violet leaves are also edible and can be added to salads and sandwiches. They do have a bitter flavour so it can be a good idea to mix a few with other greens.
8. Rainbow Chard
Rainbow chard is a fantastic versatile green to grow during the colder months of the year. Baby rainbow chard leaves can be picked and used in salads and sandwiches. Larger leaves contain more oxalic acid so it is recommended to blanch them first.
9. Celery
Celery is a fresh, crunchy and hydrating vegetable just like lettuce. Celery leaves and stalks can be used in both salads and sandwiches.
10. Cabbage
Cabbage is a great all-around vegetable that has many culinary uses. Finely sliced cabbage is a deliciously fresh and crunchy substitute for lettuce. A little bit of Cabbage goes a long way so it is a very economical vegetable.
11. Asian Greens/ Bok Choy, Tatsoi, Choy Sum
Asian greens such as Bok Choy are great additions to your edible garden because they grow fast, can be harvested multiple times from each plant and are versatile in the kitchen. Use the softy leafy ends in salads and sandwiches and the thicker stems in soups or stir-fries.
12. Dandelion Greens
Dandelions are another edible weed. Choose young dandelion greens to add to salads and sandwiches as a substitute for lettuce. Always make sure you identify weeds correctly and only forage from places you know have not been sprayed with chemicals.
13. Sweet Potato Leaves
Sweet Potato Leaves are abundant green in the garden. Use the young leaves in a salad or blanch or stirfry the larger leaves.
14. Spinach
Spinach is another popular substitute for lettuce and is a versatile plant to have in the garden. Baby spinach leaves are best for raw salads or sandwiches due to the oxalic acid contained in the plant.
15. Chickweed
Chickweed (Stellaria media) is an edible weed that grows in abundance during winter. Chickweed has small delicate leaves and flowers and loves to grow in moist shady spots during winter. Chickweed has a mild fresh flavour similar to sprouts and makes a delicious lettuce substitute. Chickweed is also a popular feed for chickens.
16. Carrot & Radish Tops
Carrot tops and Radish tops can be finely sliced to add to salads. The younger leaves will be more tender than the older larger ones. Finely slice and drizzle with salad dressing. They can also be wilted down in the pan to soften first. The tops also go great in a Garden Pesto to dress your salads.
17. Watercress
Watercress grows in abundance during the winter months and is a great substitute for lettuce. Watercress does have a strong peppery flavour so it can be good to mix a little with other more mild greens and a dressing. Watercress is also good for soups and stir-fries. Watercress can be foraged but always ensure you have a safe source with no chemicals contaminating it.
18. Parsley
Parsley is a common herb that is often under-utilized. Parsley can be delicious chopped up fine in a salad or added to a sandwich! Flat leaf parsley is my favourite variety for this.
Sustainable Living Alternatives
The great thing about growing food is you have access to so many parts of the plant that are often discarded. Learning what parts of the plant are edible and how to use them can help you double your food supply overnight!
There are many more options than this so let me know in the comments if you use any of these or if you use other plants as lettuce substitutes in your garden. That will help others that find this post and are looking for more ways to expand their food source.
Of course, grab yourself some lettuce seeds too, and get your own little salad bar growing. I like to grow mixed loose leaf varieties and then I pick one or two leaves of each plant. Combined with other greens from your garden you can make your salad greens go a whole lot further.
NOTE: It’s important to note that some greens from the garden do contain higher levels of oxalic acid than others. This can block the absorption of some nutrients. Oxalic acid is reduced by cooking which is why many leafy greens such as spinach and chard are cooked first. This is mainly only a problem if you eat a lot of that plant. So by chopping up a little from each and choosing the younger leaves you can reduce the amount of oxalic acid consumed.
Rhubarb (Rhubarb rharbarmarum) is a long-living herbaceous perennial. Rhubarb is a hardy cold tolerant plant and many varieties have beautiful red stems to bring colour and aesthetics to your garden. Older heritage varieties can be saved for 100s of years and passed down through generations.
Rhubarb stems are the edible part of the plant and the leaves are poisonous. It is easy to grow and is often left alone by pests so it makes the perfect addition to a low-maintenance section of the garden.
Benefits from regular compost and natural fertilizers.
PESTS
Slaters, slugs, aphids, snails, and green caterpillars.
HARVEST
Harvest once established (1 year at least). Pull outer stalks rather than cutting.
REPRODUCE
Rhubarb can be split from the crown to reproduce. Seeds can also be collected from mature plants.
Why Grow Rhubarb?
Rhubarb is an edible that is easy to grow and looks beautiful and ornamental in the garden.
Here are some of the many reasons to grow Rhubarb:
Easy to grow
Delicious for baking
Low maintenance
Jams and preserves
Cold tolerant
Less susceptible to pests
Visual Aesthetics
Anti-inflammatory
High in vitamin K
Leaves can be used to make natural insecticides.
Popular Rhubarb Varieties
‘Victoria’ – Oldest heirloom variety. Produces large pinkish-red stalks.
‘Winter wonders’ – Stems are green in summer and red in winter. Cold tolerant that produces after many other varieties have gone dormant.
‘Ever Red‘ – Year-round producing. Stalks remain red all year round.
‘Wandin Red‘ – Hardy year-round producing rhubarb with red stalks.
‘Next Generation‘ – Hybrid with bright red stalks. Easy to grow all year round.
When to Plant Rhubarb
Rhubarb is best planted from Autumn to Spring. Plants can go dormant during winter in very cold locations.
How to Grow Rhubarb
Choose a sunny location that will be available as a long-term home for the Rhubarb. Rhubarb will need a bit of space so choose a location that is roughly 1m per plant although you can plant multiple plants a little closer. Rhubarb can overshadow surrounding plants.
Dig in compost and composted manure to feed the soil.
Plant roots or seedlings at least 0.5m apart as the leaves will grow large. If planting from a root ball ensure the eye or parts where the leaves will come out from is just above the surface.
Add mulch to keep retain moisture.
Care/ Maintenance
For abundant harvests, you can feed Rhubarb every 2-3 weeks with liquid fertilizer over Spring and Summer. Rhubarb may go dormant over winter so you can stop feeding and stop harvesting. Mature Rhubarb plants may send up large flowers on a stalk. These suck all the plant energy and as Rhubarb is easily propagated from splitting the plant the seeds are not really necessary. Rhubarb seeds will not grow true to type so the results may be varied. It is recommended to cut the flower off as you see it forming (unless you want to try and save the seeds).
The best time to harvest Rhubarb is once the plants are mature enough to support their growth and can handle having stems removed. This is usually best to wait 1 year after planting. Remove one or two outer stalks from each plant. Hold the stalk near the base and gently pull and twist to remove the stalk. Do not cut the stalks as the small remaining piece may rot and cause disease to the plant. Remove the leaves as just the stalk is edible.
Reproducing
Wait until the plants are mature and have many stalkings forming from the main crown. It is best to split the plants every 3-4 years to reset and renew the plant. Split your Rhubarb in early Spring before the new growth has started. Dig up the whole plant and using a clean, sharp knife cut the main root ball into sections. Ensure each section has at least one bud or point where new leaves will form from. Place the root sections back in the soil to regrow new plants.
Cooking and Using Rhubarb
Rhubarb stalks can be eaten raw or used in baking.
Beautiful and delicious floral shortbread with subtle flavours of orange and thyme. This basic shortbread recipe can easily be adjusted to add seasonal edible flowers and herbs from the garden. The perfect treat to impress your guests and enjoy with tea or coffee in the garden.
Botanical Shortbread
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour40 minutes
Fresh, subtle flavours infused in soft melting biscuits. These botanical shortbread biscuits can be made using seasonal edible flowers and herbs.
Ingredients
250gram butter
1 cup icing sugar
3 cups flour
2 tbsp orange juice
2 tbsp ( 1 orange) zest
1 tsp chopped fresh thyme
1 /2 cup edible flowers
Instructions
Beat sugar and butter until very pale yellow/white and creamy.
Grate the zest of one large orange and add to the mix along with 2 TBSP of juice.
Mix through the flour to make a soft dough.
Wrap or cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 140 degrees. Lightly dust a baking tray with flour.
Remove the dough and lightly knead to bring it together.
Roll out the dough on a lightly floured surface to approx 1 cm thick (easier to manage using 1/2 the dough at a time)
Sprinkle over edible flower petals and fresh thyme leaves (removed from the stalk).
Gentle roll over the flowers. Some may not stick so just lightly press into place. Cut out shapes using a cookie cutter and place on to the baking tray.
Merge the leftover edges and re-roll out and continue to cut shapes. The second roll will incorporate the flowers into the dough so you may want to add extras on top.
Bake for 15-20mins or until very slightly starting to go golden. You want to keep them pale so they don't become too dry and crumbly. Remove and allow to cool on a wire wrack.
Notes
Edible flowers I used: Pineapple Sage (red flowers), Calendula, Rose, Sweet Violet, and Nasturtium.
Use seasonal edible flowers and herbs: other options to try are Lemon and Lavender, Lemon and Rosemary, or Mint.
Let’s dive into this incredible companion plant and explore how to grow Calendula and what to make with it! Calendula (Calendula officinalis) is a hardy edible flower that has many beneficial uses both in the garden and in the home. Calendula is easy to grow and if left to go to seed, will pop up each year in your garden with bright pops of colour.
Calendula has anti-inflammatory, anti-viral, and antibacterial properties great for making healing teas, balms and lotions.
Autumn – Spring.Mild summers can grow all year round.
SOIL
Grows well in most soil types.
LOCATION
Full sun – part shade position
CARE
Consistent watering.
FERTILISE
Doesn’t require feeding.
PESTS
Slaters, slugs, aphids, snails, green caterpillars.
HARVEST
Harvest young leaves fresh and flowers once fully open.
REPRODUCE
Seeds can be saved once the petals have fallen and the flower has dried off.
Why Grow Calendula?
Calendula is an edible that provides flowers for the bees they look beautiful and ornamental in the garden.
Here are some of the many reasons to grow Calendula:
Easy to grow
Flowers for the bees
Natural pest management
Low maintenance
Edible flowers
Can be used raw or cooked
Edible leaves
Healing and medicinal qualities
Protects soil
Anti-inflammatory, anti-viral, anti-fungal
Natural food colouring or dye
High in vitamin A&C
Cut flowers
Chicken coop health
Popular Calendula Varieties
‘Pink Surprise’ – Large double-layer petals with a peachy colour.
‘Double Red’ – Large double-layered petals with a deep orange colour.
‘Golden Emperor‘ – Large single-petal flowers. Daisy-like flower with bright yellow colour.
‘Balls improved orange‘ – Large double orange flowers.
‘Pacific Apricot’ – Large double-petal light yellow-peach flowers.
When to Plant Calendula
Calendula can be sown at the end of summer or autumn. It can grow all year round in some locations that have mild summers.
How to Grow Calendula
Choose a sunny location.
Plant seeds directly in the soil or in seed trays.
Plant seeds or seedlings 1 hand width apart
Protect young seedlings from slugs and snails but adding a ring of crushed eggshells
Add mulch to retain moisture
Care/ Maintenance
Calendula is a hardy, easy-to-grow plant. Harvest flowers regularly once petals are open to encourage more blooms.
Pests / Disease
Slugs and snails may eat young seedlings. Use natural pest management. Caterpillars can eat the leaves and flowers. Calendula can become a “trap” for pests and this will keep them away from your other plants.
How/ When to HarvestCalendula
The best time to harvest flowers and most vegetables is early in the morning, while the plants are hydrated. Wait until the flowers have opened usually once the sun is out. For medicinal uses, dry the flower with the green central structure attached, as that is where a lot of the healing properties are.
Reproducing
Wait until the flowers start to die off, their petals will fall and the seeds will start to form at the centre of the flower. Once they start to go brown and dry you can pick the flower and allow it to dry inside. Calendula self-seeds easily. If you would like to have flowers pop up in your garden next year, allow the seeds to dry on the plant and fall onto the soil. Once you know what calendula leaves look like you will be able to identify volunteer plants next year and dig up seedlings to spread around your garden.
Cooking and Using Calendula
Calendula flowers and leaves can be eaten raw or used in baking and home products.
NOTE: Calendula is not suitable for those who are pregnant or trying to conceive, as it may affect menstruation. Or those who are sensitive to the Asteraceae/Compositae family.
Preserving the Harvest
Calendula can be easily preserved to use throughout the year.
Calendula petals can be sprinkled in chicken bedding to help reduce ticks and bacteria. They can also be incorporated into their food which can make the egg yolks a deeper yellow colour.
Okonomiyaki is a delicious cabbage dish similar to a fritter or hash brown (although referred to as a pancake). They make a great base to build any toppings you like! Add a fresh salad, pickles, or anything really! As the dish translates to “how you like it”.
Cabbage Pancake - Okonomiyaki
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Delicious and easy cabbage meal for breakfast, lunch, or dinner!
Ingredients
3 cups of tightly packed finely sliced cabbage
2 eggs
1/2 cup flour
1/4 cup water
1/2 tsp salt
pinch chilli flakes
To serve
Japanese Mayo
Tonkatsu Sauce
Fresh chilli
Sesame seeds
Salad
Instructions
Finely slice the cabbage. A mandoline is a great way to do this quickly. The finer the cabbage the easier it will stick together. Add to a large mixing bowl.
In a small bowl whisk eggs and add the remaining ingredients. Whisk to form a batter.
Add the batter to the cabbage and stir until the cabbage is fully coated in the batter.
Heat a frypan to medium heat. Drizzle with a little oil (or butter for a browner crust).
Add the cabbage and press to form one large fritter or make two smaller ones.
Cook for 5mins and flip onto a plate. Carefully transfer the uncooked side back to the pan (push off the plate.
Cook for a further 4-5mins.
Top with sauces and sesame seeds. Add a fresh garden salad.
Notes
For a vegan alternative replace the eggs with 2 TBSP Sushi seasoning and allow the full cabbage mix to sit for 5 minutes before cooking. This will make the pancakes a pack more vinegary flavour so balance with a creamy salad.
