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The Azolla Cooking and Cultivation Project at Rogaland Kunstsenter (2011)

[Azolla Cultivation at Rogaland Kunstsenter. Photo: Erik Sjödin]

In 2011 The Azolla Cooking and Cultivation project was initiated in the spring as an indoor installation
with an Azolla cultivation in the Scientia exhibition at Rogaland Kunstsenter in Stavanger. In the summer the Azolla was planted out at Ullandhaug økologiske gård where it eventually was harvested and given to chefs at the Norwegian Gastronomical Institute for evaluation.

[Azolla at Ullandhaug Ecological Farm and The Norwegian Gastronomical Institute. Photos: Erik Sjödin]

The chefs at the Norwegian Gastronomical Institute describe fresh Azolla as tasting somewhat of earth, metal, minerals, mushrooms, moss and grass. They describe cooked Azolla as similar to fresh Azolla but with less taste. Dried Azolla they describe as having more taste. It is sweet, has much tannin taste and is reminiscent of green tea, buttercup and kelp. They conclude that they see no particular value in using Azolla in cooking for its taste. However, if it is nutritious and healthy it could make sense as a nutritive supplement or blended and mixed into soups and stews with other vegetables.