New ‘Eggs and Chips’ Plant Grows Both Eggplants and Potatoes In One Pot  By Samantha Mathewson  Jan 08, 2016 05:00 PM EST

Newly created “Eggs and Chips” plants produce both eggplants and potatoes. Photo:Thompson & Morgan

Gardeners, make room for “Frankenplants.” Horticulturists have created a new plant that grows two vegetables in one pot – aubergines, commonly known as eggplants, from its stem and potatoes from its roots. British seed company Thompson & Morgan have now begun selling the plants, subsequently named “Egg and Chips.”

 Rosemary

New research has shown that sniffing fresh Rosemary leaves can improve one’s memory by 75 per cent! Not “just an old wives’ tale”!!

WE TOLD YOU SO!!!

 

 

 

 

 

 

 

 

Tea Bags are Talented

What does that mean? As a constant recycler I have used the hot wet unmilked tea bag for many tricky tasks. A cooled chamomile bag is so soothing on a salty, weary eyelid in Summer, or after a spot of vigorous gardening at any time of year. Any cool watery Tea bag is wonderful dabbed or resting on  sunburned skin. That tannin works a treat. While still in high heat any teabag can dissolve sugary smears on the bench after jam or toffee making.  A stubborn sticky or greasy spot on the polished floorboards is removed in a second with that par-boiled bag. The tea bag still in a heated mood is so good at lifting out that little column of dust in the corner of the skirting board, which the vacuum cleaner refuses to budge. Yet another cleaning duty for that keen teacup bag is wiping a few slats of the wooden Venetian blind, especially any such blind in the kitchen.

 It is essential to note that each and every tea bag’s personality is magnetic. Well every single one that I have met is so attractive to the shed hairs of Rusty the Pomeranian Jack Russel Cross that they jump at the chance to gather together again on either a cool Liptons dangler or a hot Tetley All Rounder. Another valuable quality intrinsic in tea bags is their skill as detectives. They detect little islands of fluff which disobey the domestic laws and congregate around the scratches-prevention felt pads under chair legs. Finally it is amazing to relate that English tea bags desire a French connection. They emulate the character of the Scarlet Pimpernel: they seek it here, they seek it there… What is ‘it’ ? you may well ask! They wish to be in a new vigorous life. Their wish is granted. Teabags are rushed into the compost bin to join in the grand revolution. Vive le sac du thé!         

 

 

Creating Special Spots in the Garden

This Tamarisk tree is so fine, just like a mist of palest pink.

I saw one similar in Monet’s Garden at Giverny last year in the last days

of April. The Tamarisk was planted behind an irregular patch

of pinkish gravel. This seemed almost to be a reflection of the whispy pink sprays of the Tamarisk flowers. Beautiful! 

 

 

 

 

It’s Raining, it’s Slugging!

Rain has come back seriously in Melbourne Australia at last after fifteen years of miserliness! Relief and joy turned to amazement, when the rain stopped and the sun shone through the now lacy leaves of Brugmansia, the precious palest pink Angel’s Trumpet Leaves. The criminals? Snails and slugs. The other feast for such hungry beasts are Hostas. Sawdust, copper wire, crushed egg shells, wet snail bait, screenings or sand surrounding the leafy delicacies, often fail as deterrents.

Brugmansia Angel’s Trumpet

How can one outsmart the slimy enemies? The answer is to plant hairy, felty, thorny, dusty or tough plants which are less likely to be slug fodder. Silver foliage subjects like Lavender, Santolina, Helichrysum, Mullein Verbascum thapsis and Cat Thyme Teucrium marum are rarely devastated by molluscs. When you think about it these tend to have leaves that are aromatic and repellent too. The golden-leaved form Santolina ‘Lemon Fizz’ offers a lively alternative to the usual silver foliage. Somehow slugs and snails are not so keen on this tough  herb.

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Foxglove Digitalis purpurea

Foxgloves are poisonous, so they are usually left untouched by most voracious pests. The wild foxglove, Digitalis purpurea is a biennial, which grows one year, then flowers, sets seed and dies the next. However some foxgloves are short-lived perennials, Digitalis ferruginea for instance. This is an even more desirable garden plant with its upright spikes of tightly-packed coppery flowers; you’ll love it but slugs and snails will hate it.

Euphorbias, the spurges as they are commonly known, have stems and leaves containing a milky, irritant sap which gardeners should avoid on their skin. This makes Spurges repellent to any pests, especially slugs.  The tall Euphorbia characias is a striking plant which seeds on sandy well-drained soils. This euphorbia is an evergreen perennial; more like a shrub in many ways. The lime green “flowers” at the tips of the stems are stunning in late winter and early spring.     

Some evergreen hellebores such as Helleborus x ericsmithii and Helleborus argutifolius have tough foliage and tough flowers carried above the foliage in large clusters. These seem to be unpalatable to molluscs and they are carried well out of harm’s way. They grow well in shade, but still brave those haunts of our slippery enemies.  

Lungwort Pulmonaria officinalis

Pulmonarias the lungworts resist snails attack and have early flowers and attractively patterned leaves in Spring. The sedums are invaluable for late summer colour and their strong, bold plant forms. Sedum spectabile and its cultivars are the best known and most widely grown. Occasionally slugs may have a nibble at the fleshy growth buds clustered on the soil in early spring, but they don’t seem to do too much damage as the stems grow. If damage does occur, surround the crown of the plant with coarse grit which the slugs won’t like to cross and the plant will enjoy the drier soil surface

Aquilegia or Columbine are good slug-proof plants. The varieties with larger outer petals and long spurs are some of the showiest as their long flower stems and nodding blooms add light height to the garden.This height habit may be a reason for their being out of reach of slugs.

Anything with aromatic foliage is always a good choice as a slug resistant plant. Agastache foeniculum, the giant hyssop, is a popular border perennial. There are a number of excellent varieties with larger, showier flowers than the species. Their appeal is their attraction of bees, butterflies and pollinators. The bonus is their unattractiveness to slugs and snails.

Other perennials which are relatively mollusc resistant include: Knautia, Eryngium and the herbs Cat Thyme Teucrium marum and Cat Mint and Catnip Nepeta mussenii and Nepeta fassenii.

 

Cat Thyme Teucrium marum

Winter is the time to appreciate the beauties of several valuable Herbs. Salvia involucrata ‘Bethelli’ with its luscious leaves for possums and its glorious fat pink buds, bursting into bright pink jagged flowers is invaluable for providing nectar for Eastern Spinebills, Honey Eaters and Wattle Birds. Fuchsia even the tiniest flowers give Spinebills, hovering over the slender branches, a nectar treat.

Horehound leaves, crinkly grey-green on white stems are extremely bitter but invaluable as a tea to gargle for a sore throat. Or be more adventurous: Use the strong tea as the water in a toffee recipe to make excellent toffee to ease a cough or painful throat. Place the toffee on the back of the tongue and let its Horehound ingredient ease the pain.

If you have a cold eat Horse Radish sauce. Its pungent vapours will help clear your sinus cavities. Horse Radish  roots are ready to harvest now. Serve it grated on a cheese or beef sandwich, or on stir fry vegetables all very tasty. If you dislike eating Horse Radish, simply breathe in its vapours to ease your blocked nose. Eat Garlic in pasta sauces, soups and stews to keep healthy and of course use the now fashionable black, green and purple Kale leaves for added zest. 

  Horehound                         Kale                             Salvia involucrata

 Horse Radish

Leaves   Root   

New Year Traditions

      

   Bay Leaves Wreath                       Holly                        Mistletoe

 Danish Christmas Traditions

The Nordic traditions, based on the certainty of snow, used the evergreens for winter’s traditional festival. Pines, Pinus radiata, Thuga orientalis and Juniperus communus which remained green and provided the branches for decoration. The dark green leaves of Bay, Laurinus spp., and Box, Buxus sempervirens make a dramatic background for the symbols of Danish Christmas traditions. The Ivy, Hedera helix and the Holly, Ilex aquafolium, with its addition of bright red berries were and are excellent greens for decoration. Mistletoe, Viscum album, known as the Druid’s Herb, has white berries and dates back thousands of years to the tradition of kissing under its branches for fertility rituals. The Houseleek, Sempervivum tectorum, is a succulent plant, a rosette of leaves, planted on the roofs of Danish houses to protect them from lightning strikes. Its Latin name Sempervivum means ‘ever living’.

 The Danish elves for Christmas are always dressed in red, usually made of woven straw and wear red knitted jackets and caps. Carved wooden elves are painted with red cheeks and scarlet clothes. Candlesticks are enamelled red and include the shape of witches’ cauldrons and long piglets which hold white candles.

The food of Danish Christmas uses bacon and Prunes, dried Plums, Prunus spp., as stuffing in roasted Chicken. this is served with gravy and roasted potatoes, ‘cartoffle’ in Danish. Christmas dinner near the illuminated Christmas Tree, ‘Grun Traer’, is served on Christmas Eve. Oddly on the day before, hot boiled rice is cooked and eaten with a dob of butter and a dash of Cinnamon. The extra rice has powdered almonds and sugar are added and then cooled, before cream is mixed through. This cold rich rice is served with a hot Strawberry or Raspberry sauce,  called ‘rul grul mit fleuve’, red sauce with cream, in Danish and is eaten after the roasted chicken on Christmas Eve. 

    Christmas Tree Paper Hearts Danish Flags

      Danish Elves and Candle Sticks

 Fritillaria Passion  

                

What are Fritillaria? They spring from small bulbs on slim stems with narrow dark green leaves. The delicate flowers of Fritillaria meleagris come in two colours: ten percent are pure white with a transparency which is linked to their colourlessness in some petals. The majority are magenta, a lovely bright but subtle hue of the purple, violet, pinkish shade. The petals all have a snake-skin like pattern which gives them an exotic ambience.

Fritillaria grow in damp rich soil  and prefer san open position which gains a sunny angle. The moisture in the air is essential in the plant summering well to survive. Oxford was the home of the  field of Fritillaria meleagris of my dreams. They grew so well this spring in the meadow at the back of Magdalene College. The area had suffered, or perhaps, enjoyed is a better term,  a flood for about a fortnight a month before the marvellous blooming, the most bountiful for many years.

The area had some natural fine pebbles which made the ground firm near the path. There the plants were intermittent, with the purplish petals a splash of vibrant puce. However farther away from the lane, in the middle of the field, the muddy earth seemed much wetter and the plants grew much more thickly, with a band of purplish magenta. The ability to be close to the swathe of brilliant blooms of colour was impossible. This lack of access was the secret to the lush growth. If a mass of humans had walked over the bulbs, even in their dormant phase, the open porous soil would have been compressed, as it was near the pathway, and the rich generous display would have been impossible.

 

                                          

 

 

 

 

 

 

 

A Herbal Wipe to Deter Insects inspired by:

The Vinegar of the Four Thieves

The great plague of 1664-1665 infested Europe, Turkey, India and China. It is estimated that at least half the population of those areas died. The people knew the disease was somehow related to rats and mice, because as the rodents died, so did the people. However they didn’t understand it was the fleas living on the dead carcasses of  rodents and jumping onto human hosts that were spreading the disease.

The recipe for The Vinegar of the Four Thieves was said to have been used as a protective agent for a gang of thieves who survived close contact with dying and dead humans’ belongings. Today, in summer, the same recipe can be used as a body wash to deter insects. Here is an analysis of the ingredients.  

Rosemary, being a strong antiseptic, is one of the choice herbs. Wormwood and Rue are the bitterest of herbs. Both are antiseptics and vermifuges, which kill worms. Wormwood has been used internally but can cause convulsions. Lavender and Peppermint are high in volatile oils, hence excellent ingredients for a very good insect repellent, as well as being pleasant smelling.  Sage, among other good things, is a lymphatic, which is an important fact to remember in case of a bubonic-type disease outbreak, or a bracing perfume today. Garlic, as the king of herbs, is a wonder drug. Within its paper-thin wrapping are a host of beneficial properties as antiseptic, antimicrobial, antibiotic and, antifungal, chemicals that kill parasites. Apple Cider Vinegar is a deterrent for yeasts, fungi and bacteria and it is an ideal solvent for the oils of the herbs. Its pungency is vital too. The recipe is two litres of Apple Cider Vinegar and one tablespoon of each of the fresh herbs. Let the flask of  herbs settle for two weeks. Remember this is for external use only. Put an equal amount of the Vinegar and water in a small container. Take a small cloth, dip it into the mix and wring it out and wipe it on the exposed skin. Re apply it as needed. Enjoy mosquito and fly free outdoors activities.                                                                        

More Monet

There are many more flowers, herbs, trees and vines in Monet’s Giverny Garden than included in the Monet Miniature display at the Healing Herbs Seminar and recently described. Peonies, in all their various pinks and white, would be the most dramatic Monet blooms in Giverny in early May. They do need a rich soil with a freezing season to promote flowers. A tip for growing these treasures in Melbourne is hearty compost and in winter a bucket of ice daily on each peonies’ roots. Foxgloves in their pinkish statuesque beauty and mauve belled, speckled throats, appear in several photographs of Monet’s Garden, as do mauve Poppies with a purple spot on each petal!

Poppies and Foxgloves, Hollyhocks, Russel Lupins, pink Clarkia and  brilliant blue Delphiniums abound in the Giverny Garden in Spring. ‘du printemps’ in French. Iris in a multiplicity of colours: yellow and azure Dutch Iris, white and blue Spanish Iris and Bearded Iris in burgundy, yellow, bronze and of course pure purple! Aubretia and true Snowdrops, Perce Niege, flower faithfully in Spring.

The Christmas rose, Helebores, are called Rose de Noel blanche in France.The pure pale yellow of the Primrose species is a delight, especially when planted in contrast to Viola cornuta’s peerless blue petals or the rich gold, purple or white of Crocus. Daffodils go well with Myosotis or blue Forget-me-nots. It is imperative to revisit Tulips, red, yellow, pinks and mauves as well as the dramatic, parrot-like Perroquet Tulip, featured in Giverny. 

Viburnums with rich green leaves, after white and pink blossoms make a lovely back ground along with Clematis bushes and climbers in white, pinks, magenta and purple flowers. Doroniques are a family of plantain Daisies which have shaggy mid yellow petals and an annual low growing self-seeding spring flower. The French Ancolies or the English Aquilegias or  Columbines, are a delightful addition to Monet’s Garden. Seringats is the French name for that beautiful white flowered fragrant shrub, with a perfume to dream for: Philadelphus: “Les Glycines sont mauves et blanches” is French for Wisteria are mauve and white. Tamarisk with its graceful arching branches of fringed  pink blossoms is called Tamaris in  French, while Lupins’ name is identical in English and French. Finally the tall stately Iris, yellow:jaunes or mauve welcome in the sun of Spring to Monet’s Garden. 

Jill Bryant

Peony and bud

Waterlilies floating over a copy of a Monet painting

 Tussie Mussie

Thanks to Pat Down for a lovely tussie mussie. The warm pink generous  central bud was pointed and pretty, surrounded by a cluster of Southernwood’s green feathery leaves. A circle of alternate pale pink and softly freckled Alstromeria and intensely pink Geranium flowers made the next layer. Large pristine white Freesia flowers with white stamens and sprigs of Thryptomene in pale pink bud and a little pale green succulent formed the next circle of flowers. The edging was created by Pelargonium leaves. They were light green, rasping to touch, three lobed with darker green veins and a lemon and spicy aroma. The tightly packed flowers formed a cosy tussie mussie with the little sprigs emerging as fresh  surprises.

                                                                                                                                                                Alstomeria Flower

Green Soup

 olive oil to cover saucepan base

two large onions chopped and glazed with pepper

two garlic cloves chopped and glazed

ground black pepper to taste

add a whole celery leaves included chopped

Half a green cabbage chopped

half a bunch of collard leaves or silver beet chopped

masses of scissors cut Chickweed after it is washed

water to fill large saucepan

three tablespoons of vegetable soup powder

turmeric a  dessert spoon

after blending add

a tin of chickpeas drained

a tin of mixed beans

any left over vegetables

cashew nuts optional

nutmeg grated optional 

salty enough no need to add salt

Add ravioli spinach and cheese are tasty

Serve with a spoon of natural yoghurt

12 generous bowls at least.

 Green soup

Autumn is here in Melbourne Australia. The Summer pruning of Roses has been successful with many new flowers. The western and northern facing roses are beautifully pink. The eastern rose over the archway has a few dark red blooms.

Now is the critical time to move plants and to depot treasured plants into the open garden. I have moved the Yew bush into a larger pot and changed its position so that the pot will be in shade from the morning sun next summer,

 but the leaves will be in sunshine.

  The bulbs are planted now, except for the tulip bulbs which are in the refrigerator, not the freezer, for five weeks to ensure flowering. Hooped petticoat Daffodils, mauve Crocus, Fritillaria meleagris-the snakeskin patterned pink or white are in special pots. Two shades of Hyacinths, dark crimson and bright pink are planted. The new acquisition is a group of five Saffron Crocus, the one which produces the Saffron spice fom its anthers. That will be a challenge.

The old flower spikes of the Acanthus have been removed and the glossy dark green leaves glisten! The leaves of the Gingko biloba are not yellowing but browning this year, the result of those thirty plus temperatures in Summer. The Mints including Penny Royal are sprouting now there has been some rain. Eau de Cologne Mint and Spear Mint are freshly green after a torrid Summer in the sun. The Hops plant is struggling, already going into hibernation, just as the Golden Seal is losing its leaves. However the Angelica, Stevia and Horehound are all thriving after a light pruning and rainwater from the sky rather than the water tank. The Aloe barbadensis has been pruned. Three branches will be planted in the school garden, as they are hardy and look prickly on the edges of the leaves. I have moved the Lime Tree, a small one in bud, but I took a large ball of soil round the roots and watered it with seaweed extract. The Thymus vulgaris survived the strong sun, because of the stones and rocks over the roots and a terra cotta container of water over its roots too. remember that Thymes are native to rocky ground and like their roots to be cool, not baking in a black plastic or terra cotta pot over Summer.

The Horse Radish looks fine after its sunburned leaves were removed. The Pomegranate did well in its huge pot, with only sun from ten am to four pm. The Tamarillo and the Tagetes lucida or false Tarragon need to be taken from their pots which are now too small and planted in the ground. Both small trees have beeen pruned in anticipation of the move, planned for the day after the next twenty-eight degrees day.          

Feverfew with constant pruning of its dead flowers has been a super survivor over summer along with Mullein or Verbascum thapsis with its felted grey-green leaves.

Mullein       Feverfew   

A Pink and Green Garden with Crimson Fruits

My preference is for a green leaved garden with pink flowers, ranging from apple blossom pink to the burgundy of Scabiosa, the magenta of Coxcomb Celosia and the crimson stems of Red Chard. So my herbs include Salad Burnet with its interesting leaves and red bobble-like flower head. The durability of red stemmed Purslane, Warragul greens and Pigface, which has a pinkish flower, all fit into my criteria. Chilli, Lilly Pilly and Curry Tree also fit into the green and pink pattern. Cerise Yarrow, pink flowered Violet, Annie Hall Thyme, scarlet Nasturtium, pink Viola, Pansies and  ‘Crackerjack’ Honeysuckle are fine too. Scarlet leaves of Boston Ivy and Mock Grapevine as well as Cotoneaster give splendid  reds. Madder must be added because of its red roots! Roses too comply with this choice, especially Rugosa ‘Rugspin’ and “William Shakespeare”.  The joy of the Herbs in spring is the Foxglove, mauve pink spikes of flowers with bugundy and white splashes of colour in each flower. Fruit trees to be planted are Pomegranate and Tamarillo. A Nectarine is already established. Pink Rosemary and Pink Lavender are acceptable but with extremely pale flowers.  Now it is almost time to plant the seeds of Sweet Peas. A pink flowered, red berried Hawthorne would be lovely in Malvern.

Blackboy Rose is a climber

In its third year this plant had sixty flowers !

Travel with Herbs        

Herbal preparations for travel are always well worth the effort. My choices of herbs for the trip to London in late June and July in 2008 included ever faithful peppermint foot cream, Thursday Island tea tree oil for any wounds, arnica oil and cream for painful bruises or bumpy bits on the feet, calendula cream for the face, under make-up and of course lavender oil as a perfume, but also to drop onto a tissue for wiping down grubby doorhandles and surfaces, especially in aeroplane bathrooms. All these were in small containers of less than 100ml except for the peppermint and calendula creams.  

Cilantro: What is it?

Usually the best reference for unknown herbs is Malcolm Stuart’s ‘The Encyclopedia of Herbs and Herbalism’. Yes the word ‘cilantro’ was in the index, but did not appear on page 90 as indicated. Three other stalwart references failed to deliver. So into the broadband on my laptop! Cilantro: Coriandrum sativum is native to the Mediterranean and was brought to Asia and Europe by the Romans. It is the name used in the United States for the herb we know as coriander. Well now the truth is revealed. Cilantro is the greens or leaves of the spicy herb, whose seeds Americans call coriander. The seeds were used in ancient Egypt. Coriander has been found in Egyptian tombs dating back 3000 years. It is mentioned in the Bible in The Old Testament, in Exodus 16:31, where manna is described as “small round and white like coriander seed. “The ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal. 

Cilantro is called ‘fragrant greens’ by the Chinese. The flavour is definitely an acquired taste. Initially I disliked it, a sudden peculiar flavour in a Thai or Vietnamese paper roll. But its warm after-taste and surprising aroma have become a favourite over time. Linda Gilbert states that cilantro has become a ‘perky addition’ to Mexican cuisine in the USA, especially in salsa. Both the coriander seeds ground in a mortar and the leaves added at the last minute are traditional ingredients in Indian cooking. The ancient Romans would rub meat with ground coriander and ground cumin seeds mixed with vinegar as a preservative.

Cilantro was regarded as an aphrodisiac by the Chinese of the Han dynasty, 207 BC to 200 AD. It has been used to settle the stomach medically and has a gentle effect in comparison with summer savoury. Coriander has been used to make some medications more palatable. It is used to flavour some pickles, gin vodka and sausages and Coriander seed oil is used in some makeup and perfumes.Morocco produces the most seed, followed byRomania,Egypt and China. Ayurvedic recipes suggest using cilantro in lentil and potato recipes. One source stated that cilantro is used in Italian cooking. The final listed reference explains the research that shows that cilantro is a de-toxifying agent for eliminating mercury, and gives a pesto recipe for using cilantro medicinally.

People always ask why coriander plants go to seed so speedily. The references consulted indicated planting coriander seed in a partially shaded position, if in a hot climate, while another stated that watering should be no more than twice weekly, as the herb could tolerate dryish conditions. Planting seeds every fortnight was suggested along with picking the new shoots very frequently, to delay going to seed. Perhaps the bi-weekly watering regime and planting seeds now, in fewer sunny hours, in a northerly situation might slow down the coriander plant’s maturing process. Now that the weather is cooler a spicy Thai curry with ground coriander and cumin seeds topped by a final flourish of cilantro or coriander leaves would be most warmly appetising.                                             

                                                                               Jill Bryant

References: Go to a search engine and then key in ‘Herbs Cilantro’ to find these Websites:

Cilantro and Coriander by Linda Gilbert

The Gardener’s Network – Herb : How to Grow Cilantro or Coriander

All About Coriander by Sandra Bowens www.apinchof.com/cilantro

www.herbsvodka.com info@gvvodka.com

Herbs in Ayurveda

The Edible Herb Garden by Rosemary Creasy 1999    

How to grow Cilantro Herbs: Coriander

Coriander Leaf 

Both the herb and seed are called Coriander in Australia, whereas the seed is called Coriander but the green leaf  is called Cilantro in the United States of America.  

Growing Grandchildren in the Garden

When is the right time to introduce your grandchild to the garden? My answer is sooner. My daughter Sophie was outdoors in her pram from three weeks of age. Yes a green netting was draped from the pram’s hood to her blanket. It was early November  and she loved watching the plum tree’s branches waving in the breeze. The calming atmosphere of the garden was soothing  for her mother too. 

At eight months onwards, wearing a Nursing Mothers’ Puddle Suit and crawling expertly over the dewy grass, both my children adored splashing in puddles, touching  leaves and digging in the earth. They looked like little butter balls in the flexible bright yellow rain proof suits. In fact I have a photograph of Sophie admiring a daffodil at the base of the apricot tree, both clothed in delightful gold. Later at two to three years a royal blue Puddle Suit meant freedom to play in the rain soaked  back yard. A little human iris bobbing about with a bucket and spade.

Thirty plus years later little Thomas has become a compulsive gardener.  At one year he was patting the leaves of silver beet and lettuce. He would crawl to find his new watering can so we could water the tomatoes and strawberries as well as the leafy vegetables. Then after a grand motherly demonstration of pulling weeds, he always wants to pull at the seeding grass clumps and to toddle to the compost bin, where his ‘Gran’ used to lift the lid and the little chap  would drop in his handsful with satisfaction. Then would say “More” and move to a new clump. Now he can just reach the top of the bin, if he really stretches, drops his grassy stems and totters off for more!  His latest task has been picking off the fence the dried ivy leaves, and adding them, painstakingly, to the compost bin, on tippy toes.

At fourteen  months Thomas held Grandad’s hand and threw the potato pieces, each with sprouting eyes into the holes dug by Granma. For each Thomas covered the potato piece with soil and then “patpatted”  the spot. Finally after eight times, he found his plastic watering can and sprinkled all with water. It is so cute watching the little gardener crawling away speedily for each implement.  Yesterday when Sophie was hanging the washing, Thomas ventured into the garden by himself. He smelled so delightfully of rosemary. Every day on the pram journey to the park Thomas asks for a piece of lavender from the hedge, five doors away from home. It’s never too early for herbs!

 

Rosemary and Thomas

BETONY 

Betony or Stachys officinalis, formally called Betonica officinalis or Stachys betonica is a member of the family Labiatae. The plant is a native to Europe thriving in open woodlands from the Mediterranean to the Scots heath lands, from Spain to the Caucasus ridges. Betony likes soil rich in humus or leaf mold and even thrives in shady spots. The long deep green leaves have scalloped edges. The leaves in pairs lie flat on the ground to form a basal saucer like clump, from which the flowering stems rise with pretty cardinal pink or reddish purple terminal flower spikes in late spring and early summer. The flower heads are whirled and attract bees which pollinate the flowers. Seed propagation is easy or collecting the nutlets which fall around the plant in autumn is a good way to grow extra plants of betony. The name ‘stachys’ means ‘spike’ or ‘ear’ and was so named by Dioscorides. The plant has a long history in cottage gardens and in Medieval herb gardens.

 Large bundles of betony were placed to dry for use in winter as the major ingredient in numerous medicaments. Betony syrup, betony oil, ointment and plasters of betony were used to help jaundice, palsy, convulsions, gout, dropsy headaches, shortness of breath, stitches and pains in the side or back. Even the bites of mad dogs or serpents could be minimised with betony. A piece of betony was worn as a charm to ward off evil sprits and for the same purpose betony was planted in church yards. The dried leaves make a tea, and were once mixed with tobacco and smoked. Betony leaves were mixed with marjoram, orris root, eyebright and all crushed to a powder which was used as snuff for headaches.

 Baths with betony leaves were said to strengthen the body as well as cleanse the skin. Hot baths that created a vapour of betony were used to help those who were fearful. The premium time to harvest betony is just as the flowers are forming. Certainly even the bright flowers are sufficient to lift the spirits. Lesley Gordon’s ‘A Country Herbal’ published by Webb and Bower in GB 1980 includes a rare recipe for betony that dates from 1655 and linked to Queen Henrietta Maria, a ‘Coserve of Betony After the Italian Way’.

Betony new and tender one pound

Best sugar three pounds.

Beat them very small in a stone mortar.

Let the sugar be boiled with two quarts of betony water 

to the consistency of syrup.

Over a flame mix them together to make a C0nserve. 

Keep it in Glasses’

Betony is under the sign of Aries and the dominion of Jupiter and was regarded in Greek mythology as a herb of strength.Betony was known in ancient Celtic times and has origins for its names from Welsh and Spanish traditions.

  References:

Gordon, Lesley: A Country Herbal, Webb & Bower Great Britain 1980                                  Sanecki, Kay N.: The Complete Book of Herbs, Macdonald Grt Britain 1974                                                                                                                                

                                                                                                                                       Purple Betony          

                   

Sweet Woodruff: Galium odoratum (L) family Rubiaceae

Other names include Wuderove or Wood-rova from Old English, Muge-de-boys, or ‘musk of the woods’ is from Old French, star grass, sweet grass, hay plant, sweet hair-hoof, woodrowe, mugwet. All names from provincial English. Woodde Rowffe was a rhyming couplet for woodruff. Star grass describes the arrangement of flowers and leaves around the stem. The French name Roselle ‘a wheel’ describes the spoke-like whorl of the leaves.  Sweet woodruff is related to the ‘Goose Grass,’ ’Cleavers’, or ‘Sticky Willy’ Galium aparine.‘Ladies’ Bedstraw’, Galium verum is another relative. Madder, Rubia tinctorum is part of the Rubiaceae family too.

This fragile perennial plant is a native of Europe, Asia and North Africa and is cultivated in the USA. It grows on alkaline soil, which is calcareous, shady and damp. Woodruff does well with lots of leaf-mould. It is well suited to growing on hedgebanks that are shaded or under beech trees. Sometimes it is cultivated in a wild garden as a ground cover plant. The dark green foliage fades if over arching branches are cut back. Woodruff prefers half shade. In Australia woodruff does best near a pond, around a ground level birdbath or under leafy bushes, or orchard trees, that are well watered. A glazed ceramic pot is a good option, as long as it is well watered to keep the delicate woodruff rootstock cool. In England the tiny starry four petalled, white terminal flowers bloom in May and June. For Australia this means tiny flowers in November and December. Sweet Woodruff and its little sibling Lady’s Bedstraw are considered as ‘Manger Herbs’,  in the Christ Child’s bed. The leaves are like tiny wheels arranged in circles every half-inch along the stem. The leaves are thin and delicate. The stems are upright and smooth and rarely are taller than 8 or 9 inches high. The roots creep so the plant multiplies. However it is never a nuisance as it is very fine. The dry seeds are rough little balls with tiny hooked bristles over the surface, white below, but black tipped. These catch onto birds or furry animals and are so dispersed. Propagation is possible, but the seeds must be sown as soon as they are ripe, before Christmas in Australia. Root division in spring is another option. The odour of sweet woodruff is due to a crystalline chemical principle called ‘Coumarin’, which is used in perfumery, for its own fragrance and as a fixative for other fragrances. Thus, sweet woodruff is excellent in pot pourris. Coumarin was used in the old pharmacy to disguise disagreeable odours. The powdered leaves of sweet woodruff are mixed in fancy snuffs and pot pourris because of their enduring fragrance. In American bibles and prayer or hymn books, sprigs of sweet woodruff have been favourite bookmarkers. Not only do the flattened leaves scent the pages of precious old books, but also they prevent the horrid musty smell and as well look appealing with the overlapping circlets of leaf whorls creating patterns. The scent intensifies as the stems and leaves dry, giving a fresh hay like aroma. Because of this association with religious books sweet woodruff appears in a reference book ‘Shaker’s Herbs’. Woodruff was much used as medicine in the Middle Ages, the fifth to the fifteenth centuries. The fresh leaves were bruised and applied to cuts and wounds, for a healing effect. A strong decoction of the fresh herb was used as a cordial and stomach soother. It was also said that woodruff cordial was good for liver cleansing. Another reference suggests woodruff tisane is good to relieve migraine and bladder complaints. Gerard wrote that ‘the flowers and herb are of a very sweet smell, which being made up into garlands or bundles and hanged up in the houses in the heat of summer, doth very well attemper the air, cool and make fresh the place, to the delight and comfort of such as area therein. It is reported to be put into wine, to make a man merry, and to be good for the heart and liver. It prevaileth in wounds, as Cruciata and other vulnery herbs do.’ In Germany one of the favourite hock cups is made using fresh sprigs of sweet woodruff in Rhine wine. This delightful drink is called ‘Maibowle’ and is drunk on the first of May. A tisane can be made from a handful of the flowering tops of sweet woodruff in a pint of boiling water, for a refreshing drink. Sweet woodruff tisanes and foods should be taken only occasionally. The dried sprigs of woodruff can be kept among linen to preserve items from insects. In medieval times woodruff was strewed in churches and on St. Barnabas’ Day, June 11 and on St. Peter’s, as well as St. Paul’s Day, bunches of box, woodruff, lavender and roses were arranged in churches for fragrance and beauty. Dried woodruff can be used to stuff herb pillows and to stuff mattresses. Based on this usage there is a legend that sweet woodruff formed the virgin’s bed. According to Lesley Gordon sweet woodruff is a herb of Mars. Her book ‘A Country Herbal’ includes a photograph of a drawing of sweet woodruff taken of a manuscript dated 1100, housed in the Bodleian Library at Oxford.

Recipe: Fresh Strawberry in Sweet Woodruff Syrup

Ingredients: 1 cup Riesling, 1 cup and 2 tablespoons sugar, 2 sprigs sweet woodruff, 2 punnets strawberries, 4 scoops vanilla ice cream, 2 cups sweet whipped cream, Mint, lemon balm, sweet woodruff garnish Method: Combine wine and sugar, boil and simmer for 15 minutes. Cool for one hour. Strain through folded cheesecloth. Allow to cool completely. Wash strawberries. Remove stems. Cut strawberries into small pieces. Place in a bowl. Add one quarter of syrup. Taste. After 10 minutes gradually add rest of syrup’ Serve with ice cream and cream. Garnish with herb sprigs.

Love Potion: Apples  and  Jasmine with Woodruff

Ingredients: 1 teaspoon dried woodruff, ½ teaspoon dried jasmine flowers, 1 pint of clear apple juice, 1 red skinned apple. Method: Sprinkle herbs and flowers in to ¼ of the juice. Chill for 2 hours Strain. Add all juice. Garnish each glass with a slice of apple with skin in tact References: Brownlow, Margaret: Herbs and the Fragrant Garden. Darton, Longman and Todd London 1978 Grieve, Mrs Maud: A Modern Herbal. Penguin London 1982 Jones, Julia and Ames, Kenneth: Love Potions. David Porteus Devon  1992 Gordon, Lesley: A Country Herbal. Webb and Bower Devon 1980 Sanecki, Kaye: The Complete Book of Herbs. Macdonald London 1974