Food for Free this April in the West Country

Spring has arrived after one of the longest winters that I can remember.  It is joyous to be able to walk along the  lane and around our field and find so many herbs that one can pick and eat just as our forefathers did.

A Peacock Butterfly sipping nectar from Ground Ivy.

Here’s fine rosemary, sage and thyme.                                                                                         Come, buy my Ground Ivy.                                                                                                           Here’s featherfew, gilly flowers and rue.                                                                                     Come buy my knotted marjoram , too!                                                                                Roxburghe Ballads ( 1740-1804)

Ground Ivy, Glechoma hederacea

In mediaeval times Ground Ivy was used to treat fevers and coughs .  Today the leaves are great with mushrooms or for making a lovely spring tisane.

Primrose was the first herb to appear this year in the garden.

Primrose, Primula vulgaris

As the weather had been so cold and grey it was wonderful to see these cheerful flowers.   The young leaves can be eaten as a salad or boiled as a pot herb. Traditionally the flowers were ground with rice,  almonds, honey and saffron to form a ‘Primrose pottage’.

Cowslip, Primula veris

When I was a child Cowslips were picked to make a wine.  Nowadays, due to the fact that this herb has become rare in the wild, this is no longer possible.   Medicinally they were traditionally used as a sedative.

Stinging Nettle, Urtica dioica L.

Nettles on the other hand are profuse in my garden, so here is a delicious recipe,

Nettle soup                                                                                                                                              1 large onion, peeled and finely chopped                                                                                     1 clove of garlic,                                                                                                                                   2 potatoes, peeled and sliced.                                                                                                        2 large  handfuls ( do wear gloves) of young nettle heads.                                                1 Litre of vegetable or chicken stock.                                                                                     Olive oil, salt and pepper,                                                                                                                   Cream can be added prior to serving if you wish, but it is perfectly good without.

In a large saucepan add a little olive oil, the chopped onion, garlic and potatoes and gently fry for 3-4 minutes.  Wash and trim the nettles, add to the pan, add the stock. Bring to the boil, cover, reduce the heat, simmer until the potatoes are cooked. Liquidise and add the seasoning.  Serve with a dash of cream if desired .

Wild Garlic is also in profusion. Normally it would be in full flower if not going over by now,  this year it is still in the green.

Wild Garlic, Ramsoms, Allium ursinum L.

The leaves are great wilted in butter and served with mash potato or added to soups or stews for flavouring.

All photographs are  ©  Jekka McVicar 2013

Caribbean Herbs

This time last week I was sitting outside eating my lunch of  prawn salad and freshly picked avocado, it was a delicious  28°C (82F°), I was in Paradise.

That is one of the pleasures of travelling to different countries.    Just recently I was lucky enough to spend a short time on the magical island of Nevis.

Nevis, is a very unspoilt Island, which was a privilege to visit.

While there I found some very interesting herbs, some I knew and grow in the UK, for example the Plectranthus amboinicus.

Plectranthus amboinicus , Broad leaf thyme, Cuban Oregano, Basil, are many of the common names used to identify this culinary and medicinal herb.

and some like the  Blighia sapida I have never seen before.

Blighia sapida, the Akee tree, Egg Yolk, was brought to the Caribbean in the 18th Century. The aril is the only edible part and only when the plant has turned red and split open, when unripe or overripe it is poisonous!!!

Mangifera indica, the Mango. The fruit is well known, the leaves produce a yellow dye and the bark of the tree provides a tannin

Gardenia taitensis , Tiare Flower, used medicinally to treat fevers and coughs. The flowers are used in perfumery

Annona muricata, Soursop, The fruit is often served as a cream or as soursop ice-cream.

Tamarindus indica, Tamarind, the fruit is used as a seasoning for fish and meat dishes, it is also added to curries. It is one of the main ingredients in Angostura Bitters, it is also an ingredient in Worcester Sauce. Medicinally used as a mild laxative.

Sterculia foetida, Java-Olive, Skunk tree, Poon tree. The flowers smell awful hence its botanical name.  The seeds are high in oil, some say they can be eaten raw, but others say they  should be roasted first; so please double check before eating!!

The last time I saw Couroupita guianensis, was in the botanical garden in Penang, where they have a spectacular example which made an indelible impression. So I was fascinated and pleased to find a smaller specimen of this rare tree on the island.

Couroupita guianensis, The flowers of Cannonball Tree have a wonderful smell and can be used to scent perfumes and cosmetics. The hard shells of the fruit are sometimes used as containers.

So if you are lucky enough to be visiting the Caribbean look out for these stunning plants for ‘Nature is amazing’.

Traditional symbols of eternal life and happiness

We have passed the Equinox and the nights are drawing in.  The bees and butterflies are making the most of the glimmers of  sunshine, feasting on the nectar of ivy  flowers as they well know that the weather is turning and winter will soon be upon us.   I have always been fascinated about the traditional and ancient uses of Herbs.

Ivy, Hedra helix L. an evergreen native herb which, in ancient times,  symbolised eternal life, loyalty, devotion and undying desire, for it’s well known habit of attaching itself firmly to a wall or tree.

Bay, Laurus nobilis, was also considered a symbol of eternal life. The Greek generals wore a laurel wreath in the belief that, by doing so, they could cleanse themselves from the bloodshed. .  The Romans, adopted the Bay as a symbol of victory. The latin ‘laureate’ means crowned with laurels, a synonym for bay, hence Poet Laureate.

And Myrtle, Myrtus communis,  a personal favourite, for it looks good all season long and is so useful in the kitchen. In ancient times, and this tradition has returned, was the symbol of love, marriage and fertility.  The Myrtle wreath was often worn by brides and bridegrooms.  In Wales it was believed that the destruction of the Myrtle is tantamount to killing love and peace.

So these three herbs, Ivy, Myrtle and Bay  when arranged in a vase to brighten the home in winter  symbolises happiness,  love, devotion and longevity.

The proverbial British weather Part 2.

The weather has, to put it concisely, been mind focusing. On wednesday 2nd February

it was Candlemas day, in the USA it is called Ground Hog Day.  There are numerous sayings regarding Candlemas ; ‘If Candlemas day be fair and bright, Winter will have another fight. If Candlemas day brings cloud and rain, Winter won’t come again.’ and ‘If Candlemas day is bright and clear there will be two winters in the year’.  As you are probably all aware it was bright and clear!!!

Today as I sit here writing this  blog watching the snow flakes silently settle

I am pondering where we are going to put next weeks potting. So all you gardeners, who do not have a glasshouse or warm propagation house,  close up your sheds, put away your hoes, get the gardening books out and wait. Your turn will come in March and then you will be running to make up time.

Despite the weather  it  been full steam ahead  on the herb farm , potting up and sowing seeds .

 All the newly potted stock has been placed under horticultural fleece  to keep it warm.  While we have been doing that Hannah,  Annabel and Graham, our web guru,  have been putting the finishing touches to our new website.

It looks great and I especially like the seed section in the on line shop as Graham and Hannah have magically transferred my information into simple clear graphics, so you can see at a glance when to sow the seed,where to sow, under cover or in the garden, and when to harvest.

So please visit it next week when it should go live!  and do let us know what you think and more importantly if you find any snags.