Ecology
Silene vulgaris, or bladder campion is a plant
species of the genus Silene of the Pink Family (Caryophyllaceae). It is native to Europe, where in some parts it is eaten, but is
widespread in North America where it is considered a weed.
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| Flowers of Silene Vulgaris |
Bladder Campion is a perennial plant, found in
colonies, common in fields and along the side of country roads, abandoned
arable fields, grassy slopes, rough
pasture and even waste places.
The flowers of Bladder Campion are dioecious:
individual flowers are either male or female. However, only one sex can be
found on any one plant so both must be grown if seed is required. The
scientific name Silene probably refers to Silenus, the merry, of drunk, Greek
god of the woodlands. Bladder Campion itself flowers from May to September and
the calyx or sepal tube is large, ovoid, inflated and bladder-like and it's
this that gives the plant it's common name. The young green shoots of this
plant are edible and though slightly bitter they make an acceptable substitute
for spring or collard greens in stews and casseroles.
Gastronomy
The young shoots and
the leaves may be used as food. This is the case of some of the Mediterranean
countries, such as Spain, Italy or Cyprus.
The tender leaves may be eaten raw in salads. The older leaves are
usually eaten boiled or fried, sauteed with garlic as well as in omelettes in Spain
and risotto in Italy.
Formerly in same regions of Spain, where Silene
vulgaris leaves are valued as a green vegetable, there were people known as "collejeros"
who picked these plants and sold them. Leaves are small and narrow, so it takes
many plants to obtain a sizeable amount.
In Andalucia, southern region of Spain, the Silene
vulgaris leaves, locally known as "collejas", are mainly used to
prepare dishes called “huevos revueltos con collejas” (scrambled eggs with
collejas) and “tortilla de collejas” (collejas´s omelette). The ingredients for these dishes are: young tender leaves of S.
vulgaris, eggs, olive oil (best use Extra Virgin Olive Oil, the highest quality
olive oil, without defects and with a flavor of fresh olives) and salt.
In order to be eaten, the S. vulgaris leaves have to
be picked before flowering when they are youngs and tenders.
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| Youngs tenders S. vulgaris leaves, ready to be picked for gastronomy use. |
Other dishes prepared with these leaves in Spain
include "potaje de garbanzos y collejas" (stew made with chickpea and collejas), “gazpacho viudo”
(widower gazpacho) and "arroz con collejas" (rice with collejas).
