China Bayles' Book of Days
Page 15
And with that, the goddess transformed the maiden into a small, broadleaf plant, naming her from planta, the Latin word for the sole of the foot. And because the plantain would always be underfoot and in danger, Demeter made her immortal. She then sent the plantain on her way, commanding her to follow every road in the world until she found her lover.
The plantain took the goddess’s command so seriously that the herbalist John Gerard commended her “great commoditie” for growing anywhere. But the footloose plantain had so many uses that most people welcomed her. The tender green leaves were cooked, or served in salads, or brewed into a tea. The leaf and root were used as a cure-all. Today, herbalists recommend the tea or tincture as a treatment for bronchitis and asthma, while the fresh leaves can be used as a poultice or steeped in an oil that will soothe sunburn, burns, superficial wounds, and skin inflammations.
When Demeter commanded the plantain to follow every road, she also made her immortal, a virtue greatly admired by the ancient Saxons. They included the plant among their nine sacred herbs, giving her the descriptive name Way-broad.
And you Way-broad, Mother of plants!
Over you carts creaked
Over you queens rode
Over you brides bridled
Over you bulls breathed.
All these you withstood
And strongly resisted,
As you also withstand
Venomous and vile things
And all loathly ones
That rove through the land.
So if you’re thinking about spraying something venomous, vile, and loathly on the plantain in your yard, think again. You’ll offend the goddess Demeter—and who knows what kind of plant she will turn you into!
APRIL 9
I found some leftover mashed potatoes in the fridge and made a pot of mashed potato soup—hot and tasty, with fresh parsley chopped into it and cheddar cheese grated on top. I was sitting at the table, working on my first bowl when McQuaid showed up. “Want soup?” I asked. “There’s some on the stove.”
He picked up a spoon and tasted mine. “Not bad,” he said. “Think I will.” He found a bowl, ladled it full, and laced it with catsup.
—HANGMAN’S ROOT: A CHINA BAYLES MYSTERY
Parsley: A “Dangerous” Herb
Valued for its zippy taste, its bright green color, and its crisp texture, parsley is an all-around favorite, good in soup, and with vegetables, fish, and eggs. But for all its virtues, parsley has been said to have a darker side. To ensure that this “dangerous” herb would behave, gardeners traditionally planted it on Good Friday. And with the possible exception of basil, parsley may figure in more superstitious beliefs than any other herb. Here’s a sample of its mysteries:
• Parsley seeds have to go down to the devil seven times before they can grow.
• Plant parsley only on Good Friday, when it is freed from the devil’s influence.
• If a woman other than the mistress of the house plants parsley, she’ll get pregnant. If this happens, she should eat parsley three times a day for three weeks, which would take care of the problem.
• If you say a person’s name while you’re picking parsley, that person will die within a week.
• “Transplant parsley, transplant death.” If you move a parsley plant, somebody you know will die.
• “Only the wicked can grow parsley”—and its variant, “Only a witch can grow parsley.”
CHINA’S LEFTOVER POTATO SOUP, WITH PLENTY OF PARSLEY
leftover mashed potatoes
enough milk to thin to soup consistency
1 teaspoon chicken bouillon per cup of mashed potatoes,
dissolved in 1-2 tablespoons boiling water
2 teaspoons fresh minced parsley per cup of mashed
potatoes
salt and freshly ground pepper to taste
grated cheddar cheese, about 2 tablespoons per cup of
mashed potatoes
Heat the mashed potatoes, adding milk to thin. Stir in dissolved chicken bouillon, parsley, salt, and pepper. If you have other leftover vegetables (corn, peas, green beans) or ham or sausage, add them, as well. Heat, ladle into bowls, and top with grated cheese.
Read more about the dangers of parsley:
Oxford Dictionary of Plant-Lore, by Roy Vickery
APRIL 10
A garden is evidence of faith. It links us with all the misty figures of the past who also planted and were nourished by the fruits of their planting.
—GLADYS TABER
Pastel Easter Eggs
For Christians, the Easter egg is a symbol of faith, renewal, and rebirth. This year, why not color at least some of them the natural way, using plant materials? It’s easy, fun, and interesting, and a great project for the kids.
Start by hard-boiling the eggs, as you usually do. Set them aside, and prepare your dye bath. The general procedure is to simmer the cut-up plant materials in a nonreactive pan for 20-30 minutes, to develop the color. Strain out the plant materials and add a teaspoon of vinegar (except when using onion skins). Then, with a spoon, lower the dry hard-boiled eggs into the bath and let them sit until the color “takes.” To obtain a darker color, let the eggs cool in the bath, or remain overnight.
And here’s something else you might try: Choose a leaf or a fern frond. Secure it to the egg with a tiny bit of white glue, just to hold it in place. Then wrap the egg with a square of nylon stocking, netting, or cheesecloth, so that the leaf is held firmly against the egg. Gather the material at the top of the egg, tie securely with string, and lower it into the dye bath. When the egg is dyed, the leaf-shape will remain white, and you’ll see the soft shadow of the fabric on the egg, as well.
COLORS FROM NATURE
• Reds: beets, cooked and allowed to steep for several hours; raspberries, cranberries, or cherries; red onion skins (use LOTS)
• Blues and purples: red cabbage, blueberry juice, cranberry juice and purple grapes, blackberry juice
• Lavender: purple violets, plus 2 teaspoons lemon juice
• Green: spinach, carrot tops
• Orange: yellow onion skins
• Yellows: lemon peel, ground cumin, turmeric, calendula flowers
• Browns: coffee grounds, tea, walnut hulls or bark, cayenne powder
Hint: you may not want to eat naturally-dyed eggs, since they sometimes take on the taste of the dye material.
Read more about creating colors from natural materials:
Wild Color, by Jenny Dean
One is nearer God’s heart in a garden than anywhere else on earth.
—DOROTHY FRANCES GURNEY
APRIL 11
Indian tribes in the American Northeast gave the name “Planting Moon” to the April New Moon.
To everything there is a season, and a time to every purpose under heaven: A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted . . .
—ECCLESIASTES 3:1-2
Gardening by the Moon, Part One
THE FOUR PHASES
As the Moon travels around the earth, its changing angle creates the daily tides and is said to affect, as well, the moisture in the soil. We mark the changes in the Moon’s appearance as “phases.” Ancient peoples regulated their agricultural practices according to the Moon’s passage, and some modern gardeners enjoy experimenting with this age-old tradition. Ruby Wilcox, who keeps an eye on the stars, swears by this gardening practice. She suggests that you give it a try.
• New Moon, First Quarter. During this waxing period, seeds are said to germinate readily. The best time for planting, but especially good for annuals that produce their yield above the ground and their seeds outside the fruit. Examples: lettuce, spinach, celery, broccoli, cabbage, cauliflower, and grain.
• Second Quarter. The second quarter (also a waxing period) produces strong leaf growth. A good time to plant annuals that produce their yield above ground and their seeds inside the fruit, such as beans, melons,
peas, peppers, squash, and tomatoes. Also good for vining plants.
• Full Moon, Third Quarter. As the Moon begins to wane, root growth is strong. Time to plant root crops (such as beets, carrots, onions, potatoes, and peanuts) and those that flower and fruit in the second and subsequent seasons, such as perennials, biennials, bulbs, shrubs, trees.
• Fourth Quarter. This waning period is the best time to cultivate, pull weeds, prune plants, and destroy pests.
Read more about gardening by the moon:
Guided by the Moon: Living in Harmony with the Lunar Cycles, by Johanna Paungger and Thomas Poppe
The Lunar Garden: Planting by the Moon Phases, by E. A. Crawford
Sowe peason and beans in the wane of the moon
Who soweth them sooner, he soweth too soone.
That they with the planet may rest and arise,
and flourish with bearing most plentiful wise.
—TRADITIONAL
APRIL 12
Gardening by the Moon, Part Two
During each lunar month, the Moon moves through the twelve signs of the zodiac, spending two to three days in each sign. The signs are related to the four fundamental elements: earth, air, fire, and water.
• Aries (Fire). Barren and dry. Harvest root and fruit for storage. Cultivate, destroy weeds and pests. Don’t bother planting anything.
• Taurus (Earth). Productive and moist. Very good for planting and transplanting, especially for leafy vegetables such as lettuce, cabbage, and spinach. Excellent for root crops and potatoes, biennials, perennials, shrubs. A good time to get your hands dirty.
• Gemini (Air). Barren and dry. Cultivate, destroy weeds and pests, harvest for drying. Stimulate your mind with a good book.
• Cancer (Water). Very fruitful and moist. Excellent for all planting and transplanting. Very good for grafting, and irrigation. Don’t forget your umbrella.
• Leo (Fire). Very barren and dry. Cultivate, harvest root crops and fruit for storage. Mow lawns. Destroy weeds and pests. Indulge your creativity with a trip to the art museum.
• Virgo (Earth). Barren and moist. Not generally favorable for planting or transplanting. Cultivate and destroy weeds and pests. Wear a poncho if necessary.
• Libra (Air). Semi-fruitful and moist. Excellent sign for planting flowers, vines (especially melons), and herbs. Enjoy the garden’s beauty.
• Scorpio (Water). Very fruitful and moist. Excellent planting sign for shrubs and vines, very good for other planting and for transplanting and irrigating. Said to be good for planting corn, but not for harvesting root crops that may rot, like carrots, potatoes. Keep your feet dry.
• Sagittarius (Fire). Barren and dry. Harvest root crops and fruits for storage, and cultivate. Admire tall trees.
• Capricorn (Earth). Productive and dry. Plant potatoes and other tuber crops. Good for grafting, applying organic fertilizer, and pruning to promote growth. Don’t let yourself put down roots.
• Aquarius (Air). Barren and dry. Harvest root and fruit for storage. Cultivate, destroy weeds and pests. Wear a good herbal skin cream to avoid wrinkles.
• Pisces (Water). Very productive and moist. Excellent planting and transplanting sign, especially favoring root growth and irrigation. If the garden is too wet, a good time to go boating.
Read more about gardening by the moon and stars:
Astrological Gardening: The Ancient Wisdom of Successful Planting & Harvesting by the Stars, by Louise Riotte
The Farmers’ Almanac (planting information, based on the Moon’s sign and phase)
APRIL 13
Today is the birthday of Thomas Jefferson, who said, “No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden.”
Garden Pinks
One of the stars of Jefferson’s Monticello flower garden is a collection of heirloom garden pinks or carnations (Dianthus), a cottage garden favorite. Jefferson sent seeds to a friend in 1786, noting that they were to be sown in March, and were “very fine & very rare.”
THE EDIBLE PINK
The pink most often used in cookery was the clove-scented pink (Dianthus caryophyllus), or gillyflower—what we now call the carnation. (Gilly comes from the French girofle, or clove, and refers to the spicy scent of the flower.) The blossom was used to make conserves, preserves, syrups, and vinegars, and as a flavoring for wine. The petals add a clovelike flavor to salads and fruit compotes. (Don’t use flowers from the florist, for they have been sprayed.)
CARNATION VINEGAR (FROM THE STORY “VIOLET DEATH,” IN AN UNTHYMELY DEATH)
1 cup red or pink carnation (Dianthus) petals
6 cloves
1 3-inch cinnamon stick
2 cups white wine vinegar
Pull the petals from the flower heads and snip off the white heels. Wash. Place petals in a jar with the cloves and cinnamon stick, and crush lightly. Add vinegar, and store in a dark place at room temperature until it has reached the desired intensity. Strain into a pretty bottle. Use on crisp greens or on a fruit salad.
THE MEDICINAL PINK
John Gerard (1597) praised the clove pink as a restorative, which “wonderfully above measure doth comfort the heart.” John Parkinson (1640) recommended it for headaches. Dianthus superbus has been used in Chinese medicine as a tonic for the nervous system, and to treat the kidneys, the urinary tract, constipation, and eczema.
THE FRAGRANT PINK
For most of us, the chief reason for including these beautiful plants in our gardens is their spicy-sweet fragrance. Dry the petals for use in sachets, and use the essential oil (purchased) in candles, bath and massage oils, soaps, and as a body oil.
Read more about Monticello and colonial gardens:
www.monticello.org, a web site devoted to Monticello, with information about visiting this historic plantation
Herbs and Herb Lore of Colonial America, by the Colonial Dames of America
APRIL 14
It gives one a sudden start in going down a barren, stony street, to see upon a narrow strip of grass, just within the iron fence, the radiant dandelion, shining in the grass, like a spark dropped from the sun.
—HENRY WARD BEECHER
Dandy Lions
Ever wonder how the dandelion got its name?
The word dandelion is an Englishman’s pronunciation of the French phrase dent de lion, or tooth of the lion. The plant’s toothed leaves, perhaps? Or maybe the blossom’s color—the same yellow used to picture heraldic lions.
The dandelion’s other names are also descriptive. “The devil’s milk pail” refers to the sticky white sap that oozes from the broken root, used to remove warts and treat other skin ailments. “Swine’s snout” describes the closed blossom. “Puffball” is exactly the right name for the flyaway seeds. And “monk’s head” is a good way of describing the smooth, bald head that pokes up out of the grass after the seeds have blown away.
The dandelion’s scientific name—Taraxacum o fficinale—has a different ring to it. Taraxacum derives from a Greek combination that means “to unsettle,” because the plant was used as a stimulating tonic. And the Latin word officinale, which is tacked on to the names of so many herbs, refers to the plant’s use as a medicinal.
What sort of medicine is it? We can find one clue in the inelegant name “piss-a-bed.” The plant produces taraxacin, stimulating the kidneys to produce urine. Because the dandelion is high in potassium, a vital nutrient lost when the kidneys do their job, herbalists prefer it to chemical diuretics. The plant also stimulates the liver to produce bile. For centuries, the dandelion has been used to treat heartburn, liver complaints, gall stones, jaundice, and dropsy (what we now call congestive heart failure).
All parts of the dandelion have their uses. The blossoms make a tasty wine. The young leaves are a zesty substitute for iceberg lettuce in a salad or on your tuna sandwich—another folk name for the plant is Wild Endive. And some folks swear by dandelion coffee, which is brewed from th
e dried, roasted, and ground roots. (But be absolutely sure that your dandelion harvest is organic.)
Read more about dandelions:
The Dandelion Celebration: A Guide to Unexpected Cuisine , by Peter Gail
Roses are red,
Violets are blue;
But they don’t get around
Like the dandelions do.
—SLIM ACRES
APRIL 15
He who sees things grow from the beginning will have the best view of them.
—ARISTOTLE
Good Beginnings: From Susan’s Journal
For me, spring hasn’t begun until I’ve sown my first herb seeds outdoors. My herb garden gets sun for most of the day, so the soil is warming up, the nighttime temperatures are in the 50s, and my last frost date is past. (Check your soil, nighttime temperatures, and the frost date in your area.) Here are some of the herbs I grow from seed, with my favorite varieties.