Gardening Jobs for March

by Kat Morgenstern | Mar 21, 2024 | Gardening

Gardening Jobs in March

March is 'busy season'. As soon as the sun comes out, and it's warm (and dry) enough to be outside, every gardener itches to get their hands into the dirt again. But where to start?

Preparing the vegetable beds

Once the ground has thawed and dried off a bit, it's time to get going with the preparations:

1) It is a good idea to get rid of the weeds early on (especially the perennial or biennial ones). They will be half the trouble later on.

2) If you haven't done it yet, start tidying up the garden: dead-heading old flower heads and clearing everything that has died off. But, remember that butterfly larvae overwinter on old nettles and such. Nettles support some 40 species of insects and butterflies!

If fresh, you already have young nettles coming up, make the most of this wonderful early wild vegetable. Consider leaving some standing year-round for the wildlife, if you have a spot where they are not in the way.

3) Work in plenty of good, home-grown compost into the vegetable plots and prepare the soil to get a fine crumb. This will make it a lot easier for your seedlings to break through the crust.

What to sow in March?

Your sowing schedule largely depends on your growing zone and whether you have a suitable space to start seedlings indoors. If you live in a mild climate, you can sow some hardier, early varieties out in the open, as early as March. But frost-sensitive plants, like tomatoes, should be started indoors. Lettuce and radishes do well in a cold frame. The shorter your growing season, the earlier you need to start your seeds indoors on the windowsill. That way, they will get a head start, which prolongs the growing season. By the time there is no more danger of late ground frosts, they will have developed into little plants that are more resilient by the time you plant them out.

Indoors or under glass

You can sow fennel, broccoli, kohlrabi, cabbage (early varieties), Savoy cabbage, Malabar spinach (late March), New Zealand spinach, carrots, autumn leeks, and celery either in the cold frame or indoors. Warmth-loving plants, like tomatoes, zucchini, aubergines and chillies, fennel, and bell pepper, do best when started indoors in an environment of about 20°C.

On sunny days, don't forget to open the cold frame to give your seedlings some air - otherwise, they will get baked under the glass.

Most importantly, make sure your seedlings never dry, after sowing them. Water is life - they cannot grow without it.

Outdoors

Onion sets can be planted out in March. Beetroots, Swiss chard, lettuce, (also Asian lettuce, peas, rocket, radishes, and nasturtiums are all hardy enough to be sown directly into your well-prepared veggie plots.

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Gardening Jobs in February

by Kat Morgenstern | Feb 4, 2024 | Gardening

What kind of gardening jobs can there possibly be in February?

In the middle of February, I itch to get back into gardening. Granted, it's early days, and there isn't that much to do - but there is always something, even as early as February.∗

It is still winter, and the weather has been pretty wild and stormy, but I have spotted the first snowdrops, and even the first Winter Aconite is out! They are such a welcome sight - tentative signs that spring is on its way. Even though temperatures are far from balmy, Mother Earth is stirring...

It's a botanical wake-up call. Suddenly, I feel restless, itching to do some gardening. But where to start, and what to do?

Crocus

(Crocus vernus)

The spring crocus is one of the most cherished spring flowers. Its flowers come in many different colors and to me, they are reminiscent of Easter Eggs - although Easter is still a long way away. It is the shape of the balloon-like flowers that create this association in my mind. Like the other early flowering plants, it too makes the most of dry sunny weather, to attract early pollinators, but close their flowers to protect their delicate parts as soon as cold or rainy weather is on the way.

Winter Aconite

(Eranthis hyemalis)

Like miniature suns, these golden stars warm the heart in early spring. Daringly, they open up fully to the first warming rays of the sun. But they are not stupid. As soon as the sky clouds over, they fold up their petals to keep their stamens and stigma protected and warm. While heart-warming and pretty to behold, it is good to remember that this is a Ranunculus species and all of its parts are poisonous.

Cyclamen

(Cyclamen coum)

Cyclamens are so cute! Their pink little flowers remind me of piglets, with the snout pointing down and their ears (petals) flying in the wind, so to speak. The dainty flowers appear to be 'inside-out', seemingly exposing their pollinating parts. But that isn't actually the case. Their delicate stamens and sepals are sheltered inside the 'snout', which forms a tubular structure that protects them against the elements.

Snowdrops

(Galanthus nivalis)

These tender little flowers are the most daring of all! Long before other flowers wake up, this one has sent its spear-like flowers up, even piercing the snow, if necessary. Its bell-like dangles tenuously on the stem, protecting itself from the elements by facing the earth, rather than the sky, its petals sheltering the stamen and stigma. Snowdrops are heralds of hope at a time when winter is still raging. The message is clear. It's early days yet, but spring IS on the way. Life will return...soon.

Indoor Gardening

Start some long-season plants indoors

I live in climate zone 7/8, so in February, gardening starts indoors. My house turns into a potting shed. I am not suggesting you should do the same. Maybe you are better organised. Perhaps you have a greenhouse or a heated cold frame where you can start the earliest seeds, protected from the cold.

If you live in northern latitudes, the growing season is limited. But you can extend it as far as possible by starting long-season plants, like chilli peppers or aubergines, in February indoors.

All you need are some starter trays and sterile starter soil that is not too nutrient-rich. It needs to be sterile so that your tender seedlings won't have to compete for nutrients against random weeds whose seeds are lurking in the soil. This is especially important for slow-germinating seeds. Garden centres and DIY stores sell trays and starter soil, or you can make your own.

DIY seed trays

Those fancy seed trays make things a little easier: they often come with a clear plastic lid to prevent the moisture from evaporating. Sometimes, they even have a mechanism to open them without having to take the lid off. But you don’t really need that fancy stuff. It is easy to improvise by recycling your yoghurt pots, other plastic containers, or even empty milk cartons.

The right time

Here are the rules:

Start warmth-loving, long-season plants 8-10 weeks before the last expected frost in your area.
Water the seeds regularly with a watering sprayer to keep the soil moist, and if you use the DIY trays, cover them with cling film.
Place the starter trays in a bright, warm spot, and you should see the first seedlings pop up after 7-10 days, on average.
Don't let the seedlings dry out! That would kill them!
Once all danger of frost has passed and soil temperatures have risen to about 15 °C/60 °F, you can begin hardening off your ‘babies’ before you transfer them to their permanent spots.
Harden off the plants by placing them outside during warm days and covering them at night.

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At least, this applies to those in the Northern Hemisphere who live in growing zones 7-8. Every climate zone is different, and you may have a microclimate, so take this as general guidelines - there are no guarantees.

You might also be interested in:

How to plan a garden

Before you plant anything, try to really understand your garden.

Topiaria Gaudium

There is a strange fever going around. Strangely, it only affects gardeners: ‘Topiaria Gaudium Fever’. It is a special condition marked by high levels of excitement caused by the anticipation of the new gardening season.

What to Sow in January

Here are some veggies you can sow (indoors or under glass) at the end of January (about 4 weeks before the last expected frost):

Outdoor Gardening Jobs

Once the snow has melted and the soil has dried off, it is time to get busy and prepare the beds.

Loosen the soil and get rid of any invasive weeds. (Some may well be edible!) Mix in some fresh compost. Beds that won't be used immediately should be mulched. Let the soil settle until the temperatures are high enough to transfer your first seedlings or sow directly into the prepared bed.

Sowing directly into the soil

Sow hardy crops, such as peas, early varieties of radish, parsley, spinach, carrots, lettuce, and onion sets directly into the soil. If you are worried about late frosts, start them in a cold frame and wait to transfer them until the soil has warmed to about 15 °C.

Carrots and parsley can be slow to sprout. You can start them in a dish of wet sand. Leave the dish in the cold for about a week, then take it indoors, and you should see your carrots sprout quickly. Carrots and root parsley like loose and even soil. Prepare their permanent spot well. Mix sand and garden soil and sift them together to create light soil.

Potatoes

Towards the end of February, you can start 'chitting' your spuds. For best results, use seed potatoes. Lay them out in egg cartons and put them in a sunny spot on the windowsill, with the side with the most 'eyes' facing up. Let them sprout for 5-6 weeks before planting them out.

Wait until early March or April, before sowing less hardy crops.

To avoid all your plants being ready for harvest at once, you can sow successively with a 10-day interval for a longer season.

Happy gardening!

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Samhain

by Kat Morgenstern | Nov 6, 2023 | Seasons

At Samhain, the Goddess retreats into the deep vault of the earth to join her dark lover in the Underworld. Life withdraws, and the landscape turns bleak, cold, and grey. The last fruits, nuts and berries still hang in the bushes, but most are gone. Few flowers withstand the season's call until the frost kills them off. The birds have left on their journey to the south.
It is a melancholy time, but also a time to turn inward.

We mark this season by remembering those who have gone before us. Death is but a stage of the wheel of life. Far below the surface, the Goddess sheds her wilted gown. Throughout the winter months, she remains in deep meditation as she regenerates her vitality.

We face the cold and darkness as the Sun's power wanes. Few of its rays can still warm us, and the days grow shorter.

Life and death are aspects of the same eternal cycle. There is no light without darkness, no life without death. Use this time to reflect and remember, to cherish the good and to let go of all that is worn and that wears you down. Concentrate your inner strength in contemplation - for soon, the wheel of the year will turn, and the Sun will be reborn.

Yarrow – Achillea millefolium

by Kat Morgenstern | Jul 23, 2022 | Plant Profiles

Few wildflowers are as common and familiar as yarrow. It grows almost everywhere – along country paths, roadside verges, meadows, pastures and waysides – yet most people pass it by without giving it a second glance. They don’t know what they are missing. Beneath yarrow’s humble appearance lies one of Europe's oldest and most versatile medicinal herbs.

For thousands of years Yarrow has come to the aid of shepherds, soldiers, and healers, staunching bleeding wounds, easing ‘female troubles’, flavouring ale, casting its love magic, and divining the future.

Indeed, the humble yarrow has earned immortal fame in the ancient myths and legends we still tell today. It is a remarkable herb, with a remarkable story.

Description:

The first signs of yarrow appear in early spring. Long before the flower stalks emerge, its delicate, feathery fronds form soft green rosettes close to the ground. At this stage they are tender, aromatic, and make an excellent addition to soups and salads.

As summer approaches, the stems begin to rise, eventually reaching 30–80 cm in height. The leaves become tougher, pricklier and more finely divided- the inspiration behind its species name millefolium – which literally means ”a thousand leaves".

By June and July, the flat-topped flower clusters begin to open. At first glance they resemble the umbels of the carrot family, but appearances can be deceptive. Who would have thought that yarrow belongs to the daisy family (Asteraceae)! Yet, a closer look reveals that each "flower" is in fact a composite flower head made up of tiny individual disk florets, surrounded by petal-like ray-florets, just like a daisy or a dandelion.

Its distinctive aromatic scent, feathery foliage and conspicuous flower heads make yarrow one of the easiest herbs to recognise. Nevertheless, beginners should always identify plants carefully. Yarrow’s characteristic features do bear semblance to some members of the carrot family, some of which are highly poisonous.

Ecology

Bees, butterflies and other pollinating insects love yarrow for its rich reserves of nectar. Gardeners tend to prefer the cultivated varieties of yarrow, but they always welcome it for attracting predatory insects that help keep aphids in check. Yarrow acts as a healer, radiating its protective and healing powers throughout its neighbourhood.

History and Mythology

Etymology - what's in a name

Yarrow's botanical name, Achillea millefolium, tells two stories.

The genus Achillea commemorates Achilles, a legendary Greek hero, while millefolium means "a thousand leaves", referring to the finely divided foliage.

According to Greek mythology, Achilles was the son of Peleus and the sea nymph Thetis. Knowing that her son was destined to become a great warrior, Thetis schemed to make him invincible by dipping him into the River Styx. But by holding him by one heel, she inadvertently covered that small part of his body – which literally became his vulnerable spot, his ‘Achilles heel’.

As a boy, Achilles was entrusted to the wise centaur Chiron, the legendary teacher of heroes, and one of the greatest healers of Greek mythology. He instructed Achilles not only in hunting and warfare but also in the healing arts. During the Trojan War, Achilles developed a reputation as a healer, tending to the bleeding wounds of his fellow warriors aided by the humble yarrow. It thus earned its common name ‘Herba Militaris’ or simply ‘Militaris’.

All the classical physicians, from Dioscorides to Paracelsus and beyond, praised Yarrow as a wound healer, and for centuries regarded it as indispensable for treating cuts and injuries, both internal and external.

The English name Yarrow is much older than its botanical name. It derives from the Old English gearwe, an ancient Germanic word whose original meaning has been lost in time. Long before Linnaeus gave it a Latin name, country folk already knew this plant well enough for its name to become deeply rooted in the language.

Although the name Militaris invokes associations with Mars, the god of war, Culpeper instead assigned yarrow to Venus. He regarded it as a cooling, drying and binding herb, emphasising its ability to constrain ‘immoderate fluxes’ which Culpeper uses as a rather flexible term that can be applied to inner or outer bleeding, strong menstruation, or diarrhoea.

Chiron teaching Achilles the art of archery

Herb Lore

Yarrow may seem unspectacular, but it plays a significant role in European folklore.

During the Middle Ages it was regarded as a powerful protective herb. Like many medicinal plants, it acquired a reputation for warding off evil influences. Not only was it used as a protective charm; it was even featured in exorcism rites.

France

In France Yarrow is known as Herbe de Saint Joseph. According to legend, the infant Jesus gave Joseph some Yarrow after he accidentally cut himself while working on his carpentry. Of course, Yarrow stopped the bleeding more or less at once and healed the wound.

Britain

British folklore paints a rather different picture.

Mrs M. Grieve recounts an old divination custom from eastern England in which young women would place Yarrow leaves in their noses while reciting:

"Yarroway, Yarroway bear a white blow
If my love love me, my nose will bleed now."

Should the nose begin to bleed, the omen was taken as proof that their sweetheart's affection was genuine.

Another charming folk name, Venus' Eyebrow, refers to Yarrow's delicately divided leaves, which were thought to resemble the graceful eyebrows of Venus, goddess of love. Unsurprisingly, the herb became associated with romance and matters of the heart.

Placed beneath the pillow after reciting the traditional charm,

"Thou pretty herb of Venus tree,
Thy true name be Yarrow;
Now who my bosom friend must be,
Pray tell thou me tomorrow."

it was believed to reveal the inquirer’s future husband in a dream.

China

On the other side of the world, Yarrow serves a very different purpose.

Bundles of dried Yarrow stalks have traditionally been used to consult the I Ching, the ancient Chinese Oracle. Here, the plant acts as a balancing force between Yin and Yang and bridge between the comprehension of the human mind and the unfolding patterns of nature.

Central Europe

Throughout Central Europe, Yarrow appears in many seasonal customs.

It is one of the traditional herbs included in the famous Nine-Herb Soup eaten on Maundy Thursday, a spring tonic believed to purify the body and protect against illness throughout the coming year.

In Catholic tradition, Yarrow takes a place of honour in the herb bundles blessed on the Feast of the Assumption in mid-August. Although now celebrated as a Christian festival, the custom almost certainly reaches back to much older rites that honoured the healing plants gathered at the height of summer for the following year.

Yarrow and Lughnasadh

By late July and early August, Yarrow is usually in full bloom. At Lughnasadh, the first harvest festival celebrated on August 1^st, its white flower heads mingle with knapweed and wild marjoram.

The period between Mid-Summer and Lughnasadh, when the Sun is at its zenith, is the most important time of the year for gathering medicinal herbs. Many plants follow that cycle of the sun and their potency peaks at this time as well.

Many of the harvest blessing traditions that survive today are echoes of these much older seasonal customs.

Food

The young spring leaves have a pleasantly aromatic, slightly bitter flavour that works well in soups, salads, omelettes, herb butters and fresh cheeses. Like many bitter herbs, they gently stimulate digestion and are best enjoyed in moderation. Too much of a good thing can quickly become overpowering.

As the season progresses the leaves become considerably more bitter. Historically this made Yarrow a valued brewing herb.

Before hops became the standard flavouring for beer, brewers throughout Europe used various aromatic herbs known as gruit. Yarrow was chief among them, lending both flavour and reputed preservative qualities to the ale. Although the Bavarian Purity Law of 1516 restricted German brewers to hops, barley and water, many British brewers continued using herbal mixtures for centuries afterwards.

Yarrow flowers can also be infused into vinegars or used sparingly with other aromatic herbs, in herb salts.

Arts & Craft

The flowering tops can be used to dye wool and other natural fibres. It yields yellowish ochre to olive green tones, which can be modified using iron as a mordant, which shifts the colours towards the darker spectrum. But use iron cautiously with animal fibres, as prolonged exposure can damage them.

Essential oil

Steam distillation produces a remarkably deep blue essential oil. During distillation, naturally occurring proazulenes are transformed into chamazulene, the same intensely blue anti-inflammatory compound found in german chamomile, though yarrow often contains even higher concentrations.

Yarrow essential oil is valued in aromatherapy for soothing red, sore or inflamed skin and promoting the healing of minor wounds, rashes and non-allergic dermatitis. It is also traditionally used to ease menstrual discomfort and to promote healthy circulation.

Yarrow is cherished for its balancing properties, particularly during times of emotional upheaval associated with hormonal changes.

Scent (English Yarrow)

English yarrow has a herbaceous, aromatic, and slightly camphoraceous scent - medicinal and clean. It blends well with lavender, rosemary, bergamot, eucalyptus, chamomile, cedarwood, geranium, clary sage, frankincense.

Scent Blue Yarrow

The scent of Blue Yarrow oil is sweeter, deeper, soothing and more complex, with almost spicy undertones. It blends well with cedarwood, cypress, pine, chamomile, lavender, helichrysum, clary sage, omumbiri, and hyssop.

Caution:

Those sensitive or allergic to Asteraceae family should avoid this oil. All essential oils should be properly diluted before topical use.

Medicinal Uses:

As a medicinal herb, yarrow remains as relevant today as it was in the time of Achilles.

Parts used:

The aerial parts – young leaves and flowering tops.

Harvest the tender leaves in spring if you wish to eat them fresh. For medicinal use, gather the flowering tops on a dry day during peak flowering, usually between June and August, and dry them promptly in a warm, airy place.

Constituents

Volatile oils, flavonoids, sesquiterpene lactones, tannins, bitter principles and numerous other phytochemicals contribute to yarrow's wide-ranging actions.

Traditional Uses

Yarrow is best known as a wound herb. Fresh leaves can be bruised and applied as a field dressing, while traditionally, the powdered dried herb was sprinkled onto bleeding wounds. Strong infusions make an excellent wash for cuts, abrasions and inflamed skin.

Taken internally, yarrow acts as a bitter tonic that stimulates digestion by encouraging the flow of digestive secretions and supporting liver and gallbladder function. It also eases cramping of the digestive tract and can help to relieve flatulence.

It is equally valued as a women's herb. Traditionally, it was used to encourage delayed menstruation, to relieve painful periods, and to reduce excessive menstrual bleeding.

Yarrow also acts upon the urinary system. It is a gentle diuretic and anti-inflammatory herb, making it a useful therapeutic agent for minor urinary tract infections.

Perhaps surprisingly, yarrow is one of the classic fever herbs. By gently encouraging perspiration, it supports the body's natural cooling mechanisms during the feverish stages of colds and influenza. Taken before a sauna or sweat-lodge, it promotes elimination of toxins via the skin.

Yarrow improves the peripheral circulation, making it a favourite tonic for treating sluggish circulation The improved blood flow warms cold hands and feet. A helpful aid as a general tonic, especially during convalescence.

Modern laboratory research has confirmed many of yarrow's anti-inflammatory, antimicrobial and antioxidant properties, lending support to most of its traditional applications. As always, however, herbal medicine works best when herbs are selected specifically for a person’s individual needs.

Harvesting with Respect

Yarrow is widespread and abundant across much of Europe, but abundance should never be an excuse for carelessness. Harvest only from healthy populations, avoid roadsides and polluted ground, and always leave plenty of flowering plants behind for pollinating insects so the seeds can spread far and wide for future generations.

Caution

People who are sensitive to members of the daisy family (Asteraceae) may occasionally react to Yarrow. If you are unsure, test a small amount first before using it medicinally or as a wild food.

Pregnant women and anyone taking prescription medication should seek professional advice before using medicinal quantities of Yarrow.

What is Foraging?

by Kat Morgenstern | Jul 6, 2022 | Foraging

Foraging - connecting with nature through the senses

I became a forager at the age of 5, and I suspect many of you did, too. My early childhood memories are filled with berries of all kinds: wild strawberries, raspberries, blackberries, and above all, blueberries. They covered the forest floor so densely that it was difficult to set down your foot without squashing them.

The summer holidays were pure berry bliss as I munched my way through the landscape like an insatiable caterpillar.

These early sensuous experiences sowed the seeds from which, in time, my passion for nature sprouted.

Nothing can forge a deeper connection to nature and the land than such total immersion - learning by smelling, tasting, eating, feeling and playing with what nature provides in abundance. We learn by doing, observing and asking questions about what we can directly experience. These sensory impressions form the foundations of our understanding of the world.

We learn to understand processes, to see patterns from which we deduce meaning. Such intense observation creates a deep relationship with the observed. We are no longer separated, but deeply and empathically involved. A sense of familiarity and caring develops and gradually grows. A great way to stimulate this learning process is to become a forager.

What is foraging?

The term ‘foraging’ is often associated with animals roaming around looking for food. Different animals forage for different kinds of food. A hedgehog looks for beetles, snails and fallen fruit, while gorillas sustain themselves only on leaves.

As ‘civilized’ human beings, we mostly forage at the supermarket. Everything is always available, and most of us have lost any sense of connection to the cycle of the seasons and the different foods they produce - unless they are gardeners, of course. But before we began domesticating wild species of plants and animals, we incorporated a wide variety of wild species into our diets.

Picking berries or hunting for mushrooms is still hugely popular, especially in times of economic hardship. Some of us continue to forage for part of our diets - not just to save money on the grocery bill, but simply because we love it. We love the connection with the land and the variety of foods and flavours each season provides. Besides, wild foods tend to have a vastly superior nutritional profile compared to industrially farmed produce.

What are wild (plant) foods?

Wild food plants are simply edible plants that are not under cultivation. But the dividing line between wild and cultivated foods can be very vague. Many wild edibles are the undomesticated ancestors of the plants we find at the grocery. Some wild species used to be cultivated and sold on the market but are no longer grown today. Gardeners even curse them as weeds.

Some fruits and nuts are cultivated and found in the wild. The cultivated varieties are bred for specific traits and qualities, such as shelf-life. Their wild cousins tend to be smaller but are often more flavourful.

Whether we can digest any given wild plant is determined by our physiology. Certain plants that would kill us are perfectly edible for other animals.

How to become a forager?

Foraging is a skill that must be learnt like any other.

The best method to learn is to find a knowledgeable mentor or join foraging walks and classes in your neighbourhood.

But there is also much you can learn on your own.

Essential foraging skills:

Learn all you can about your environment

Observe closely, and ask questions:
What kinds of trees, bushes and wildflowers grow here?
Which animals feed on them?
Do certain plants always grow together?
What is the soil like, chalky or loamy, wet or dry?
Do you know what the farmer sprays on his nearby field?

Learn plant identification skills

Foragers must learn basic botany and become familiar with the transformative processes of plants. Learn to recognize them at different stages of their growth cycle. Some species are edible at one stage, but toxic at another.

Learn the seasons

Each season brings forth its special treats, but seasons are not fixed by a calendar. If you know how to read the signs of nature, you will recognize when the time to harvest a specific herb or fruit has come.

Learn how to care for your environment

As foragers, we are stewards of the land, not pillagers. We must not only take but also give back to nature. Remember that you are not the only hungry one out there. Others (human or animal) also depend on the gifts of nature.

Cautions:

Never ever rely on your intuition alone! Even deadly plants and fungi may look, smell or taste deceptively appealing!

Learning everything you can about your environment is the most essential skill a forager must develop.

Always test for allergies before tucking into a foraged feast. The body can be finicky when we ask it to accept foods it has never previously encountered.

And finally - knowing your land also means learning about dangers that may lurk in the undergrowth: snakes, insects (ticks!), wild boars, or even bears, depending on where you live.

Resources:

There are many knowledgeable people out there who teach foraging as a craft - too many to name them all here.

But here are a few useful books. (As an Amazon Associate, I earn from qualifying purchases.)

Keep in mind that each bioregion is unique. There are many differences concerning microclimates, seasons, and habitats. Obviously, I can't cover them all. I focus on my local bioregion, which is Central Europe.