Silene Vulgaris (Bladder Campion) Gastronomy

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.

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.

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).