Slugs

Slugs

Slugs – the one animal everybody loves to hate. Especially gardeners. These mobile eating machines can really do some damage to our carefully groomed plants. Most gardeners are waging perpetual war against them. But are slugs really as bad as they are made out to be?

Being a gardener myself, I have my share of sluggy-slimy woes. Every evening, at dusk, I go out and search my garden. Torch in one hand and a glass jar in the other, I hunt down those ravenous gastropods before they decimate my beloved seedlings. I scour not my young starts, but the grass as well, to catch the slugs waiting there in ambush. The following day, I release them about a kilometre from my house.

I can’t really tell whether the strategy is working. Every evening I collect roughly the same amount of slugs again. Where the heck do they come from? Nature’s slug supply seems inexhaustible – as if on tap.

But the other day, while on my daily slug patrol, it occurred to me that I actually know very little about these creatures. Quite shocking, considering that I have hand-picked about a million of them over the years.

‘Okay’, you might think, ‘what’s the big deal? What is there worth knowing about slugs, except how to get rid of them?’

Good question, and I had always thought along similar lines. But, as with everything in life, things become interesting the minute you invest interest in them. Before I knew it, I was going down a research slug-hole, discovering weird and wonderful facts about these strange creatures.
I watched way too many slug videos on YouTube and scoured the internet for gastropod-related papers and posts. To my growing amazement, slugs turned out to be far more interesting than I had ever imagined.

People, who study slugs, seem to be a special kind of nerdy and have a sense of humour, too. Just consider the term ‘gastropods’, the scientific term for all slugs and snails. There couldn’t be a better name for them. ‘Gastro’ means ‘stomach’, and ‘pod’ means foot. I can’t think of a more perfect way, to sum up what slugs and snails are all about.

The English word ‘slug’ is similarly general. There are gazillion species of slugs and snails. Currently, an estimated 65,000 to 80,000 different species exist, and they have managed to adapt to all kinds of habitats – even the desert!
In terms of evolutionary success stories, slugs are champions. Their family tree dates back to 495 million years ago, the late Cambrian period, when more complex life forms first evolved.  There are 721 known families of gastropods, of which only 245 have gone extinct. The others are still with us today – a remarkable feat in evolutionary terms. To put that into perspective, the class of primates, to which we belong, only emerged about 74 million years ago. (Homo sapiens has only been around for 300,000 odd years)

The very earliest slugs evolved in the ocean – like all life at that time. Sea slugs are truly stunning. If you have never seen them, do go ahead and check them out. They are out of this world! My current favourite is this cutie:

 

 

The sea-sheep dons a coat of leaf-like structures with which it can perform photosynthesis! But it did not learn the trick itself. Like corals, it acquired the ability by eating algae, which it integrates into its own body. Other species of sea slugs obtain toxins in the same way, which gives them a means of protection.

Our garden varieties of land slugs are neither as colourful nor as cute. But even so, they are much more interesting than we give them credit for.

Interestingly, the thousands of species of terrestrial slugs are not all closely related. It seems that slugs originally did have shells, but later lost them. Now all that remains is a vestigial ‘shield’, a kind of plate on their backs that they retreat into when they sense danger.

These squishy, slimy, globs of goo are incredibly vulnerable, yet that does not impede their survival. Their defence system is their slime.

Slugs produce two distinct types of slime. A thin one that oozes from the centre of their foot helps them glide and marks their trails. It guides them back home to their holes and also signals their presence to other slugs – which comes in handy when trying to attract a mate.

The other type of slime is produced from glands at the rear and front of their bodies. It is extremely thick and sticky, which makes it more difficult for predators to just pick them up. The slug simply glues itself to the spot. The slime is also distasteful to potential predators, such as badgers, thrushes and hedgehogs.

 

The slime plays a prominent role during mating, which for slugs is a very oozy affair. The interesting-looking keel-back slugs spin a slime thread from which both slugs suspend themselves during the act. Slugs are hermaphroditic, and thus have both male and female sexual organs. Both will give and receive sperm, potentially doubling the number of offspring.

You can watch their weird and wonderful love ritual here, courtesy of the incomparable Sir David Attenborough and the BBC. Thank you, Sir, you made my day!

 

Slug slime has also recently caught the attention of scientists, who have taken an interest in its properties. Slug slime is highly adhesive yet elastic and does not become brittle. It is also non-toxic, consisting of mucous and serotonin. The unique property of maintaining its adhesive powers, even on wet surfaces, makes it a promising candidate for a new type of non-toxic surgical glue.

In Britain, there are 40 species of slugs, but only about 8 of them do all the damage in the veggie patch. These little ‘mobile stomachs’ have a ravenous appetite, yet their evolutionary role is not specifically to destroy our gardens. We simply make it easy for them to access the juiciest, tenderest, and tastiest young plants. From a slug’s point of view, our gardens are a kind of Shangri-la.

Ecologically, slugs are important composters that help break down organic debris, and themselves morsels in the food chain, even if not very tasty ones.

Snails even form part of the human diet. I used to love them as a kid, until one day I got really, really sick on them. Slugs, however, only enter the human food chain accidentally by hiding in the lettuce and avoiding being washed off – due to their sticky slime. Slugs carry parasites, so the principle of ‘if you can’t beat it, eat it’, is not recommended, in this case.

But you are probably still asking yourself the one question we all want to know the answer to – how do you get rid of slugs?

To tell you the truth, I haven’t found the magic secret, but there are some methods that are somewhat successful.

Copper tape
Garden shops sell copper tape that supposedly deters slugs. Apparently, the slime reacts with the copper, giving them a little electric shock. I haven’t tried this method, so I can’t comment on it.

I have tried coffee grinds, eggshells, and dry grass cuttings as mulch.

A determined slug will not be put off by any of these, but is likely to look for a more readily available meal. I often leave bits of decaying plant matter lying around when I pluck weeds from my veggie beds, and I have watched slugs devour these. But, like beer traps, it might attract more slugs to the garden. Other gardeners insist that keeping a garden tidy is the way to get rid of slugs.

I have also noticed that slugs can smell a wilting plant, which they go for preferentially.

Sometimes, I leave things like chenopodium standing between my tomatoes. Slugs prefer this tender weed to the tomato plants, especially once the tomatoes are strong enough to create their own defence.

Eggshells, walnut shells, pine needles, and other prickly stuff deter them, to some degree.

Slugs shelter in dark, moist places, under bricks, tarps, and buckets or under planks that some gardeners put down as walkways between their rows of veggies. If you check these places before the slugs go for their forage, you can find a whole clutch of them without much effort.

Whatever you do, please don’t use toxic chemicals. They do kill the slugs, but also the birds and hedgehogs that either eat the slug or the pellets.

Even though we may not like slugs much, they do have a place in the ecosystem. Eliminating them would probably cause more harm than good. But only a few species are truly destructive. Most simply go about their business, or even feed on other slugs and their eggs. Slugs can’t help being born as slugs, any more than we can help be humans. We each have our niche but share an inherent right to exist on our amazing planet, which provides for both, humans and slugs. Slugs have been here a lot longer than we have, and managed to survive without totally decimating their ecosystem, despite their ferocious appetites. Judging by how our own insatiable appetite decimates nature, slugs will probably outlast us.

 

Star of Bethlehem (ornithogalum umbellatum)

Star of Bethlehem (ornithogalum umbellatum)

Plant Profile: Star of Bethlehem (Ornithogalum umbellatum)

 

Family: Liliacae /allium family

 

I recently took up nature journaling, and when I sat in the garden looking for a suitable motif, I suddenly noticed a Star of Bethlehem growing at my feet. I had seen them in the vineyards many times, but hadn’t noticed them moving in with me. 

Apart from giving them a friendly nod, I had never paid much attention to them. As far as I knew, they were not used for food or medicine; but hang on – didn’t Dr Bach revere this little flower and give it a prime spot as part of his Rescue Remedy formula?

I decided to take a closer look and dropped to my knees to study it in detail. I was immediately smitten by the Star’s sublime beauty and unusual features.

 

What is the Star of Bethlehem?

Star of Bethlehem is a small perennial bulbous plant of the Lily family (Asparagaceae). Its leaves die back even as it begins to flower. After flowering, its energy retreats into the underground bulb. During the ‘dormant’ period, it produces little bulbils that send up their own narrow leaves early in the following spring. The Star of Bethlehem is thermoperiodic, meaning that it needs to go through a period of low temperatures before it begins to flower. 

 

The pretty, star-like flowers appear between April and June. The white petals have a green stripe on the underside that is only visible when the flower is closed. It looks as if the petal has fused with the sepal. But in fact, botanical descriptions of the plant say that the flower is composed of three identical sepals and petals, displayed in a single whorl. It is impossible to tell the difference, so botanists call them tepals. In the centre of the flower is a little crown of what looks like six white petals tipped by the pollen-bearing anthers. They enclose what looks like a little six-pointed star, from which the pistil protrudes.

 

Where does Star of Bethlehem grow?

You can find Star of Bethlehem growing in many places throughout Europe and North Africa. It arrived in the United States as a garden plant, which has naturalized to such an extent that the USDA now considers it a pesky weed.

 

Where did the name ‘Star of Bethlehem’ come from?

The origin of the name is attributed to various stories. The most obvious explanation is its widespread distribution in the Middle East and the Mediterranean Basin. Pilgrims on their way to Jerusalem carried the dried bulbs as food. (But fresh bulbs are reported as poisonous to cattle.) Another myth claims that the flower sprung from fragments of the Star of Bethlehem.

 

Is Star of Bethlehem known by any other names?

 

Indeed, it is, but none as charming. Star of Bethlehem is also known as Sleepy Dick, Nap-at-Noon, and even ‘Dove Dung’. 

Nap-at-Noon alludes to the flower’s habit of ‘going to sleep’ in the afternoon and on cloudy days. The name ‘Dove Dung’ seems a bit insulting, apparently implying that the white ‘splash’ of the Star resembles bird doo-doo. It doesn’t, and in fact, it is not a reference to the supposed likeness. Instead, the name is a literal translation of the Latin name Ornithogalum, which means ‘bird’s milk’, a common euphemism for avian excrement. The species name ‘umbellatum’ refers to the umbel-like flower.

 

Star of Bethlehem flower

 

 

History

Gerard describes it as a type of wild onion and quotes Dioscurides, who mentioned that the bulbs are edible. Both the bulbs and the green parts are sold at markets in Turkey (Central, Bulancak) (1). Yet, they are also many sources that claim it is poisonous. So, what is the scoop?

 

Is Star of Bethlehem poisonous?

Biochemical research confirms that Star of Bethlehem contains cardioactive glycosides that are potentially toxic. But further investigation showed, that they do not survive being subjected to digestive juices, which would explain the controversy. An early study published by Arthur Vogelsang in 1961 notes that the effect of Star of Bethlehem is quite different depending on whether it is taken orally or injected. To test his hypothesis and confirm that the coating prevents the breakdown of the cardio-active compounds in the stomach. He compared Star of Bethlehem with Digitoxin and observed that its extract slowed the heart rate to a lesser degree than digitoxin while increasing the strength of the cardiac contraction and the excretion of body fluid. Star of Bethlehem also caused less nausea. Overall, Star of Bethlehem is a gentle yet highly effective heart drug that can be given to reduce blood pressure, strengthen the pulse and increase the discharge of excess fluid. It is particularly helpful for patients that do not tolerate digitoxin well.

 

Note of Caution:

The specific growing conditions, such as exposure to sunlight, water and soil type, change Star of Bethlehem’s chemical composition.

 

Is Star of Bethlehem used homeopathically?

In Homeopathy, the Star of Bethlehem is known by its Latin name, Ornithogalum umbellatum. It is used to treat persistent gastrointestinal problems, such as upper abdominal pain in the epigastric (central abdominal) region, pressure, malignant tumours of the digestive tract accompanied by depression, and feeling drained and exhausted. It is also indicated for patients suffering from a state of nervous exhaustion with high sensitivity to all types of stimuli.

 

What are the indications for Star of Bethlehem Bach Flower Remedy?

For Dr Bach, Star of Bethlehem was one of the most treasured flower remedies. He used it as a go-to Trauma remedy to buffer the effects of shock, such as unexpected bad news, the sudden loss of a loved one, an accident or other traumatic event. It can also help when facing the pain of past traumata (PTSD). It is one of the essential components of Rescue Remedy.

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Foraging Daisy (Bellis perennis)

Foraging Daisy (Bellis perennis)

Foraging Daisy (Bellis perennis)

The dainty Daisy is a picture of innocence: it seems to have been made for adorning children’s heads. But there is a lot more to these lovely little flowers than meets the eye.

Etymology

The English name ‘Daisy’ means ‘Day’s Eye’ because the Daisy opens its flower head in the morning and closes it at night.

But the origin of its Latin name is a lot more surprising and somewhat controversial. Bellis means ‘pretty’ – an obvious choice for this little herb. But Mrs Grieves thinks it may have been named after a dryad known as Belidis. Another common name is ‘Baldur’s Brow’, linking the Daisy to the Norse Sun God Baldur. Another association links it to Bellona, a Goddess of war. Judging only by its appearance, this suggestion seems improbable, but its traditional medicinal uses give a deeper insight.

Properties of Daisy

Daisies first appear around the Spring Equinox, when the Sun enters Aries, which is ruled by Mars. The ancient herbalists used Daisy as a vulnerary – an herb to treat wounds, and as an anti-inflammatory and diaphoretic,  for treating fevers. Inflammation, fever, and wounds all suggest a ‘Martian’ connection.

Mars also leaves its signature on the taste sensation. The leaves and roots are quite astringent, almost hot, but very unlike the heat of chillies. Instead, it is a spreading, radiating warmth, not a blistering burn.

The leaves are a little rough and moist, and have a demulcent quality. The old herbalists found Daisy’s heat suitable for treating conditions characterized by retracted, cold phlegm. Daisies loosen congestive conditions caused by an excess of cold moisture -as the ancient herbalists would put it.

Modern clinical herbalists have all but forgotten the pretty English Daisy. They use her sister, the Ox-Eyed Daisy, instead. Both can be used for similar complaints. Ox-Eyed Daisies are an excellent remedy for chronic bronchial conditions, asthma, and whooping cough. It is also used to treat nervous excitability and, prepared as a lotion or ointment, as a wound herb.

Wild herbs are not only nutritious but also therapeutic – and none more so than the early spring herbs. They often provide just what our bodies need to restore vitality after fending off winter bugs.

Daisy as Wild Food

 

Recipes

 

Daisy in the Salad:

Daisy leaves and flowers can be added to spring salads. The young, tender leaves are rich in vitamin C, and their heat produces a diaphoretic effect.

Daisy Capers:

Conventional Capers are made from the unopened flower buds of the caper tree (Capparis spinosa.) But inventive foragers use the same method on other flower buds, such as Daisies or Dandelions (only use edible flowers!)

The basic recipe is quite simple:

Pick about one cup of Daisy buds, wash, and cover them with about 500 ml of salted water. Quickly bring to a boil and strain through a cheesecloth or finely meshed strainer.

Place the buds into a stone jar and pour 500 ml of boiling vinegar over them.

Make sure they are completely covered.

After about 4-5 days, pour the buds and vinegar into a pan and, making sure the buds are covered, bring to a boil.

Let them cool, jar and cover with jam cling film to prevent the buds from coming into direct contact with the air and turning mouldy.

Daisy Soup:

Daisy soup is quick and easy to prepare and can be made at almost any time of the year. Use all parts of the plant: roots, leaves and flowers. (Only use the roots if Daisies are prolific in your area.) Picking the plants is easy, but if you have heavy clay soil, be prepared for clots of dirt to cling to the roots, making cleaning them tedious.

Pick about 6-8oz of flowers (roots, leaves and tops), clean well and chop them up (not too small).

Quickly sauté them in a heavy pan with a few drops of olive oil.

Add half a cup of white wine or apple cider, let the alcohol fly off, and stir in 1 litre of vegetable broth. Season to taste and finish off with a dash of cream. Serve with croutons.

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Gardening Jobs in May

Gardening Jobs in May

Gardening Jobs in May

What gardening jobs are there to do in May? Where I live, April has been unusually cool and wet. I didn’t get all my April jobs done, and my ‘gardening jobs agenda’ for May is rather full. The wheel of the year is turning, and the garden does not wait.

Potatoes

If you got all your potatoes planted in April, they are probably developing their first leaves by now. It’s time to earth them up now. Cover the leaves with soil, and only let the tops peek out. Repeat this process regularly as the plants grow and develop.

Sweet Corn

If you are planting sweet corn, you can now sow them in deep pots indoors. That will give them a head-start. Transplant them to a sunny spot in June.

Beans

Once there is no more risk of late frosts, you can sow all kinds of beans outside (runner, broad, dwarf). They like a sunny spot, but not too hot. Protect them from the slugs and snails—young bean shoots seem to be their favourite snack. If slugs are a big problem, it is best to start the plants in seed trays and transplant them only once they are strong enough to withstand a slug attack.

 

Warmth-loving plants: Tomatoes, Peppers, Courgettes, Aubergines

Your tomato, aubergine and pepper plants are probably growing fast now. There comes a point when they seem to yell, ‘get me out of here and plant me into the garden!’ Resist the temptation unless there is no more danger of late frosts in your growing zone. But, to appease them, you can harden them off. Take them outside during the day, but bring them back in at night until night temperatures are reliably around 10 °C.

You can also still sow cucumbers and melons—but keep them warm and protected for now.

Salad Veg and Greens

Sow batches of salad vegetables like radishes and lettuce, Swiss chard and Arugula/Rocket, to ensure a continuous supply.

Root crops

You can still sow root crops such as carrots, beetroots, leeks and turnips.

Winter Veg

Sow Leeks and brassicas for overwintering. It is best to start them off indoors to protect them from slug- and insect attacks.

Kitchen Herbs

It is also the perfect time to sow warmth-loving herbs such as basil and coriander. Protected them against attacks from ravenous slugs.

Weeds

May is lush! Everything sprouts and grows – including the weeds. But no need to curse them – if you can’t beat them, eat them! Check your garden weeds to see if they are edible and could go into a ‘foraged’ dinner. Bishop’s Weed, Stinging Nettles, Ground Ivy, Wild Garlic and Dandelion are all excellent in the ‘wild food cuisines’.

Flowers

Sow annuals like Californian Poppies, or nasturtiums in any gaps you might have in your borders for extra colour in the summer. The bees and insects will thank you.

Maintenance Jobs

There are always maintenance jobs that need to be taken care of:

  • If you have a pond, check for pondweed and algae and clean it out if necessary.

  • Build supports for climbing plants.

Keep bird feeders and birdbaths clean.

Happy Gardening!

 

 

 

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Easter/ Oestara

Easter/ Oestara

Easter is a festival of sacrifice and resurrection. We commemorate Christ’s sacrifice on the day he died on the cross as Jesus, the man, to be resurrected as Christ, the son of God and redeemer of mankind. That is the official story. But the cross, which signifies the crucifixion, is an ancient symbol that predates Christianity by thousands of years.

The cross symbolizes the cosmic order: the four directions and the axis of time and space. Esoterically, it also signifies the surrender of the ego, which is bound to the material world.

 

Pre-Christian Origins of Easter

In the ancient world, sacrifice was not a celebration of death, as it may seem, but of life, as a way of giving back, so life may continue. Death and rebirth were merely the two sides of the same door. The mystery was symbolized by the Ouroboros, the dragon-snake, which eats its own tail, and thus continuously regenerates itself.

For a sacrifice to be meaningful, it had to be of value, something special. Any old rat would not do! A sacrifice was a gift to the Gods!
Only the king himself was deemed worthy of being sacrificed. But in time, Kings changed the rules. They wanted to be special, but not THAT special. Instead, they offered up their firstborn. That proved unpopular, and animals now had to play the part.

Oestara

At Oestara, when the Earth renews itself and puts on a fresh green robe, an innocent lamb must now bear the burden of honour. This tradition has survived: a lamb roast is still the traditional centrepiece of the Easter feast – a distant echo of an age-old sacrificial tradition.

Easter is a movable feast – a clear indication that this festival predates Christian times. It always falls on the first Sunday following the first Full Moon after the Spring Equinox (Worm Moon). The pre-Christian festival Oestara honoured the Goddess Eostre, a Mother Goddess known by many names: Ishtar, Astarte, or the Great Mother Kali.

Her sacred ‘Moon Hare’ (a symbol of fertility) has become the ‘Easter Bunny’. The eggs are a symbol of life. Traditionally, eggs would have been dyed red, the colour of blood and life. Giving red-dyed eggs is a blessing: A gift of life and abundance!

May your potential unfold and blossom! Happy Easter/Oestara, whichever you choose to celebrate!

Source:

The Woman’s Encyclopaedia of Myths and Secrets, Barbara G. Walker, HaperCollins, 1983

Gardening Jobs in April

Gardening Jobs in April

The main gardening jobs in April are planting, sowing, and weeding. 

April is a busy month for gardeners. Hopefully, you have been able to prep your veggie plots in March, and they are now ready for action.

 

Seed Potatoes

Your seed potatoes should be chitted (=sprouted) and ready to plant. Now it is time to plant them. If you don’t have much space, try growing them vertically in potato grow bags, or towers.

 

Tomatoes, Chillies & co

Warmth-loving plants
Really, the best time to sow Tomatoes, Chillies, Aubergines, and Zucchinis is in the latter part of March, from about Equinox. So hurry if you want to grow them from seed. Start them under glass or indoors.

Alternatively, you can buy plant starts at the farmer’s market or garden centre next month. Or, perhaps one of your gardening friends has far more plants than space in their own garden and would be happy to share.

If you started your tomatoes very early, they begin to look straggly by now. Don’t be tempted to plant them out until all danger of night frosts has passed. Instead, pot them up to just below the first leaf node. This will encourage them to develop more roots and prevent the stem from getting too dangly.

 

Gardening Jobs in April: up-potting Tomato Seedlings

Onion Sets and Shallots

Continue to plant onion sets to extend your harvesting season.

 

Direct sowing

Beetroots

Sow beetroots directly into the prepared plots or containers. Sow about 10 cm apart, or thin seedlings out once they are about 3 cm tall.

 

Carrots

Carrots can be sown directly into the well-prepared ground. They prefer loose, sandy, well-draining soil. They will fork if the ground is too heavy or full of stones. The seedlings are very fragile and don’t take well to being transplanted.

 

Starting carrots in a gutter pipe is a nifty gardening hack. Watch here to see how it is done.

The contents of the drain pipe can be transferred directly to the prepared plot without having to handle individual seedlings.

 

Leeks

You can still sow leeks under glass now. When they have grown to about 15-20cm tall, transplant them into well-prepared soil. To get a long blanched shaft, plant them deeply into approx. 20cm deep holes 15cm apart. The rows should be about 30cm apart.

If you stagger the sowing and transplanting the harvest can be significantly extended. In theory, it can start as early as August and continue through the winter. Harvest them fresh, as needed.

 

Radishes

Sow radishes at regular intervals right through August to ensure a continuous supply. The seeds are tiny, so thin out the seedlings to about 2,5cm per plant once they are about 3cm tall. They are an ideal ‘gap’ crop or row marker as they grow fast and can be harvested long before a slow-growing main crop develops. Filling gaps with radishes also helps to keep the weeds at bay. Water regularly and keep an eye out for predatory slugs and snails.

Gardening Jobs in April: Sowing Radishes

Swiss Chard

Coloured varieties of Swiss Chard are beautiful edimentals, even if you like the taste. Sow directly into a well-prepared bed. They are tolerant of partial shade, so they don’t have to take the prime spot in the garden.

 

Turnips

Like radishes, turnips are fast and easy to grow. Harvested young, they can be eaten raw or cooked, and the leaves are edible as well.

 

Peas

Sow peas at intervals to ensure a continued supply. Unlike most plants, peas don’t mind growing closely together. There is no need to thin them out; growing them in thick bunches keeps the weeds down and increases the yield. Keep them moist at first. Later, they usually only need to be watered deeply once a week, especially once they start flowering. Mulch them to keep the moisture in the soil.

 

Weeding

Controlling weeds is a tiresome task. Get on top of it early, and you will save yourself a lot of time and effort later on when it gets much harder to pull them out without damaging your crops. Mulching is a great way to keep the weeds down and the moisture in the ground.

 Happy Gardening!

 

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Gardening Jobs for March

Gardening Jobs for March

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 window sill. That way, they will get a head start and 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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Cacao can do more – New Uses for an Old Crop

Cacao can do more – New Uses for an Old Crop

In the past, there has been a lot of organic waste from the Cacao harvest. Research has been focused on alternative uses for all the discarded pods and fruit pulp produced during the Cacao bean harvest.

CACAO BUTTER :

A white /yellowish oil, expressed from the crushed seeds

CONSTITUENTS:

Palmitic, Stearic-, Oleic-, Linoleic Acid, traces of Isoleic acid

ACTIONS:

Emollient and nutrient

Non-chocolate uses of Theobroma Cacao

 

Economically, the most important use of Cacao is for making chocolate and cocoa for all our favourite sweet stuff. Cacao fat, pressed from roasted Cacao beans, is a by-product that has its own uses. 

Cacao Butter for Cosmetic and Pharmaceutical uses

The cosmetic industry uses Cacao butter as a nutritionally rich, moisturizing, and emollient fat in numerous skin-care products.

Cacao butter is solid at room temperature but melts at body temperature. Suppositories, meant to dissolve inside the body, are often made with Cacao butter. Lotions for haemorrhoids, vaginal and uterine lesions, or dry, chapped skin, lip balm and wound dressings also frequently contain Cacao butter. 

Internally, Cacao butter can help soothe bronchial and intestinal irritations. In fact, even high quality, high percentage Cocoa and Chocolate has some amazing superfood properties.

 

 New uses from waste products

During processing, the beans and some fruit pulp are left to ‘sweat’ for a few days, which changes the beans’ chemistry, reducing their bitterness and creating the right conditions for their characteristic chocolate flavour to develop. Although the pulp is an essential part of this process, only small amounts are. About 60% of the pulp goes to waste. 

 

Cacao smoothies and juices

But it doesn’t have to. In Brazil, farmers remove much of the pulp to modify the acidity and obtain smoother-tasting beans. The fruit pulp is sold at the local market and turned into various delicious products. Cocoa fruit-pulp jelly is a local delicacy. It serves as an ingredient in juices or shakes. But it could also be frozen and used to flavour ice cream, yoghurt or sold as a fruit juice concentrate. Unfortunately, so far, preserving large amounts of pulp has proved difficult and costly. 

 

 

To find ways to make more of the harvest, besides the beans, would be highly desirable, since Cacao prices on the global market are fickle, putting the small subsistence farmers at risk. 

 

New uses for discarded pods

Traditionally, a certain proportion of discarded pods is fed to animals, but the pods are not very digestible. In West Africa, the discarded pods are burnt to yield potassium-rich ash, used for making soap. But composting them, or making bio-char which in turn could be used to return valuable nutrients to the soil, would reduce farmers’ dependence on chemical fertilizers and reduce their costs. (1)

 

In recent years, research has focused on other alternative products that could be obtained from Cacao without decreasing pod yields.  (Antonio Figueira, Jules Janick, and James N. BeMiller, 1993)

 Gum

One such product is gum, present in both the stem and, to a larger extent, in the pods. This gum has a similar composition as Karaya Gum, which is typically extracted from various Sterculia species. 

 

The food- and pharmaceutical industries use it as an emulsifying agent and fixative. Studies show that Cacao pod gum compares favourably with Gum Karaya. Both contain the same monosaccharides, but Cacao pod gum also contains arabinose and has a higher proportion of rhamnose, making it better suited as a binder for pharmaceutical pills. In this respect, it is even superior to Gum Tragacanth. (Figueira et al. 1992).

 

Due to supply inconsistencies, the demand for Karaya gum has diminished. But Cacao pod gum could provide a superior and readily available alternative that could also provide a secondary source of income for subsistence farmers.

 

References

(1) Using Cocoa Pod Husks to Improve Crop Yields and Soil Quality

 

Figueira, A., J. Janick, and J.N. BeMiller. 1993. New products from Theobroma cacao: Seed pulp and pod gum. p. 475-478. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.

Figueira, A., J. Janick, M. Yadav, and J.N. BeMiller. 1992. Cacao gum: a potential new economic product. In: Proc. Int. Cocoa Conf. Challenges in the 90s (in press).

Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

12 amazing superfood properties of Cacao

12 amazing superfood properties of Cacao

Medicinal and Therapeutic Properties of Cacao

This article is about some surprising medicinal benefits of real Cacao – the stuff that chocolate is made of.

It may come as a surprise, but Cacao is actually pretty healthy.  (It’s my favourite ‘superfood’. 🙂

 

If you are interested in the history of Cacao and how we have come to love chocolate so much, take a look at this article about the cultural history of chocolate.

 

CACAO BEANS

PARTS USED: Dried seeds and seed shells.
HARVEST: Cacao pods take about 5-6 months to mature. The harvest occurs twice a year, from September to February and May/June, even though there is always ripe and unripe fruit on the same tree.
CONSTITUENTS: Fat, Amino Acids, Alkaloids (Theobromine, Caffeine), Riboflavin, Niacin, Thiamine, Calcium, Iron, Potassium, Magnesium, Vitamins A, C, D and E, polyphenols.
ACTIONS: Diuretic, stimulant, aphrodisiac, anti-depressant, nutritive anti-inflammatory, antioxidant

Crushed Cocoa Beans

Crushed Cacao Beans

Image by janiceweirgermia from Pixabay

Diuretic

In Central America, a tea made from crushed Cacao seed shells called ‘nibs’ is used as an effective diuretic. A strong flow of urine is a sign of health and vigour, and any substance that produces this effect is praised as an aphrodisiac, enhancing male potency.

Anti HIV-properties

A pigment extracted from the husks has anti-HIV properties. In vitro studies have demonstrated that polymerized flavonoids present in the husks reduce the damaging effects of HIV. Apparently, they prevent the virus from entering the cells (Unten et al. 1991). But once inside the cell, the virus replicates normally.

Anti-inflammatory

Cacao is incredibly rich in polyphenols, antioxidant flavonoids that have a powerful anti-inflammatory effect.

Animal studies also suggest that Theobromine and Theophylline can ease inflammatory conditions of the respiratory tract, such as asthma, by dilating the lungs and thus helping to relax the air passages.

But unfortunately, most of them are lost due to the standard methods used to process Cacao Beans.

Cardio-Vascular support

Apparently, eating chocolate can be good for your heart health! In 2015, a study found that habitual chocolate consumption can reduce the risk of cardiovascular health issues, providing it is of high quality with a high cacao content. (2)

Cacao can relax and widen the arteries, thus reducing blood pressure and improving blood circulation. Combined with its ability to reduce ‘bad’ cholesterol, it can help prevent heart attacks and strokes.

Skincare from within

The Cacao phenols are also good for the skin. They improve blood circulation to the peripheral cells and improve the smoothness of the skin by helping to hydrate it from within. Long-term use is also said to protect the skin from the harmful effects of the sun.

Mood enhancing

The higher the Cacao content, the better it is for your well-being. Have you ever wondered why you are craving chocolate when doing demanding mental work? It’s your body telling you what it needs: High Cocoa chocolate (min. 65%) has nutritional and stimulating properties that make it a good ‘pick-me-up’.

The flavonols in Cacao improve mood, alleviate symptoms of depression and reduce stress. One study of pregnant women even showed this stress-reducing effect to be conferred to the babies. It is also popular as comfort food to soothe PMS symptoms. Another study showed that older men can benefit from the regular consumption of high Cacao content chocolate, reporting improved health and well-being.

Cognition

Even better, high Cacao content chocolate improves cognitive functions by increasing the blood flow to the brain. The beneficial flavanols can also cross the blood-brain barrier and directly benefit the neurons. For those suffering from cognitive impairments or neuronal conditions such as Alzheimer’s, or Parkinson’s, high Cacao content chocolate is brain food.

The findings are promising, suggesting that more research is warranted.

Blood-sugar regulation

High Cacao chocolate can even have a positive effect on Type 2 Diabetes symptoms. The unexpected findings showed that flavanols can slow the carbohydrate metabolism and uptake in the gut, while stimulating insulin secretion, lowering inflammation and aiding the transfer of sugar from the blood to the muscles.

 

Weight loss

Interestingly, high cocoa content chocolate actually has a positive effect on the body mass index (BMI). Chocolate eaters (min 81% cocoa) lose weight faster than people who do not eat chocolate.

 

Anti-Cancer

Several animal studies indicate that a flavanol-rich Cacao diet lowers the risk of cancer – especially breast, pancreatic, liver and colon cancer and leukaemia. However, more research is needed.

 

Immune system stimulation

Another counterintuitive finding is that Cacao contains antibacterial, anti-enzymatic and immune-stimulating compounds that can have a beneficial effect on oral health.

 

NOTE

It must be stressed, that all of these benefits only apply to high cocoa content chocolate that is very low in sugar, or without sugar. The common candy bar has NO health benefits. On the contrary, chocolate candy can be harmful.

 

(In case you are confused about flavonoids, flavanols and flavanols, they are actually different compounds. Take a look at this article to help clear up the confusion.)

References:

(1) Unten, S., H. Ushijima, H. Shimizu, H. Tsuchie, T. Kitamura, N. Moritome, and H. Sakagami. 1991. Effect of cacao husk extract on human immunodeficiency virus infection. Letters Appl. Microbiol. 14:251-254.

(2) (Kwok CS, Boekholdt SM, Lentjes MA, Loke YK, Luben RN, Yeong JK, Wareham NJ, Myint PK, Khaw KT. Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women. Heart. 2015 Aug;101(16):1279-87. doi: 10.1136/heartjnl-2014-307050. Epub 2015 Jun 15. Erratum in: Heart. 2018 Mar;104(6):532. PMID: 26076934; PMCID: PMC6284792.)

 

 

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History of the Cocoa Tree- Theobroma cacao

History of the Cocoa Tree- Theobroma cacao

Plant Profile: Cocoa (Theobroma cacao)

Surely, everybody loves chocolate. Yet, little is known about its origin or its fascinating history. This article is a short introduction to one of my favourite plants: Cocoa – Theobroma cacao, the food of the gods.

Description

If you saw a Cacao tree, you’d never think that this is the stuff that chocolate is made of. As tropical trees go, Cacao is of modest size and height. It only grows to about 10 m to 20 m high. That’s because it is a shade-tolerant ‘understorey tree’. On plantations, where most of them are grown, they are kept much smaller to facilitate easy harvesting.

Cacao trees take about five years to mature and produce fruit, and they can live for over 200 years. But, for commercial purposes, they are considered productive for only about twenty-five years.

The Theobroma genus comprises about 20 species, of which T. cacao is the most widely cultivated one.

 

Its appearance is very distinctive:

Botanical name: Theobroma cacao
Family: Sterculiaceae

Synonyms:

Coco, Cocoa, Chocolate, Cacahuatl, Tlapalcacauatl, Cacauaxochitle (T. augustifolium)

Origin:

Northern parts of South America and Central America

Distribution:

Humid tropics, most notably Central and South America, West Africa and Sri Lanka, Indonesia and the Philippines

Cocoa leaves

Forest & Kim Starr CC BY 3.0 US , via Wikimedia Commons

Leaves

The mature leaves are dark green, large and glossy, very much in contrast to young leaves that are reddish and seem to droop from the end of the branches. They are pretending to be old and not worth munching on. As they mature, they turn dark green and robust.

Although deciduous, Cacao never sheds all its leaves at once. Young and mature leaves grow side-by-side on the same tree. The greyish-brown bark is rough and covered with patches of different coloured lichen and fungi.

 

Cocoa Tree Flowers

Flowers

But what is most surprising about the Cacao tree are its flowers that sprout in clusters directly from the tree trunk and older branches.

Botanically, this is known as a ‘cauliflorous‘ flower formation. The tiny creamy-pinkish flowers are short-lived and last only for a day, and they are fertile only from sunrise and sunset. If they are not pollinated within that time, they will wither and die.

Cacao is ‘self-incompatible’, meaning it cannot pollinate itself. Nor does the wind help with the task. The pollen is too heavy and sticky for the wind to carry. The task falls to various species of tiny insects.

 

cocoa pod
Cocoa pod and seeds

Fruit

From those tiny dangling flowers grow the most weird-looking pods, oblong and tapered at both ends, somewhat resembling a kind of squash.

The pods come in all colours and sizes and can be ribbed with thick skin, or smooth and thin-skinned, depending on the variety. Some pods only grow to about 4 inches long, but some types develop pods that can reach a whopping 12 inches. The immature fruits are green, turning yellow, orange, red or purple as they mature, a process that can take up to five or six months.

Each pod contains between 20 and 60 smooth, white seeds. As long as the pod stays intact, the seeds remain viable, but once opened and the pulp is removed, they dry out and lose their ability to germinate.

Cacao pods are a favourite monkey food. They may be unfamiliar with chocolate, but they are crazy about the delicious sweet and sour fruit pulp that envelopes the seeds.

 

Distribution

Cacao is grown in the tropics, but it is very fussy about its growing conditions. The greatest number of wild varieties are found in the lowland rainforest of northern South America, where Cacao is native. A true lowland rainforest species (never found above 100 ft above sea level), it likes to grow near water, e.g. on river banks or seasonally inundated ground.
Cacao likes it hot and steamy: its distribution range is tightly limited to about 15 degrees of latitude on either side of the equator.

 

Habitat and Ecology

Cacao is a tree of the tropics and very fussy about its growing conditions. Most wild varieties are found in the lowland rainforest of northern South America, where Cacao is native. A true lowland rainforest species (never found above 100 ft above sea level), it likes to grow near water, e.g. on river banks or seasonally inundated ground.

Cacao likes it hot and steamy: its distribution range is tightly limited to about 15 degrees of latitude on either side of the equator.

Cacao needs the shade of taller trees to protect young saplings and their sensitive immature leaves from direct sunlight. High humidity is a necessary prerequisite for healthy growth. But when trees are cut to create plantations, local weather patterns change. It gets drier, which negatively impacts yields and dries out the soil. Climate change also makes the trees more vulnerable to fungi and diseases.

Cacao plays an integral role in rainforest ecology. In natural conditions, it develops a taproot that helps to stabilize the river banks where it prefers to grow. The fruit pulp is a delicacy for many rainforest animals, but monkeys and birds are particularly keen on it.

Aztec preparation of xocolatl

The History of Cocoa

The native people of Central and South America revered the Cacao tree. They had cultivated Cacao trees for several hundred years before the Conquistadores’ invasion.

The Aztecs cultivated several species of cacao, none of which are grown commercially today. They used different species for distinct purposes: The types with the largest seeds were used as currency (money does grow on trees ;-). But it was the species with the smallest seeds, ‘Tlacacahuatl’, which was used to make a sacred beverage called Xocoatl.

 

Cocoa as privilege

Drinking Xocoatl was the privilege of nobles and priests, who consumed it in vast quantities. Moctezuma, the last Aztec emperor, devoured fifty golden goblets daily. This beverage was very different to what we now know and love as drinking chocolate. The Aztec version was savoury, not sweet, and there were many ways to prepare it depending on the occasion.

For general use, roasted Cacao seeds were ground and mixed with Atole (coarse, roasted corn flour) and whisked into a rich foaming brew. Chillies, Vanilla, Cinnamon and salt were added to taste.

 

Ceremonial use of Cocoa

The ceremonial beverage, Xocoatl, was considered as sacred as other psychotropic ritual plants, such as Ololuiqui (Turbina corymbosa) or sacred mushrooms (Psilocybe sp.). The Spanish chronicler Sahagún reports that Cacao, ‘…especially that made with the green, young fruits, has the power to intoxicate, to make one dizzy and to make one drunk…’ He warned against drinking too much of it but says, consumed in moderation, it fortifies the body and spirit.

 

Cocoa as an Aphrodisiac

Xocoatl was a powerful aphrodisiac and stimulating tonic. Moctezuma regularly fortified himself with it before entering the royal harem. The Mixtec, contemporaries of the Aztec, who inhabited the Oaxacan plateau, used Xocoatl in their marriage ceremonies. Chocolate has not lost its aphrodisiac appeal, even now. Chocolate probably ranks as the most popular choice for a romantic gift, next to flowers.

 

Neurochemical research

Neurochemical research has been able to shed some light on this ancient reputation. Scientists at the Neurosciences Institute in San Diego found three compounds in dark chocolate that closely resemble a naturally occurring neurotransmitter known as ‘Anandamide’.
Anandamide, (from Sanskrit Ananda = bliss), links to THC receptor sites in the brain. They produce a similar but less pronounced sense of well-being as Tetrahydrocannabinol, found in Cannabis. The scientists also found compounds (N-acylethanolamines) that block the breakdown of Anandamide [Piomelli, 1996].

 

Anandamide is the primary neurotransmitter present in the uterus during the early stages of pregnancy. It seems like its role is to convey a sense of bliss and contentment to welcome the embryonic spirit into the womb. Chocolate is also rich in Phenylethylamine, the signature compound associated with the euphoric state of being in love.

 

Mistaken identity and its consequences

When Cortés and his men arrived at the shores of the new world, Moctezuma mistook them for ambassadors of the feathered serpent god, Quetzalcoatl. He welcomed them with many fine gifts, including gold, jewellery and precious stones.

Appropriate to the occasion of welcoming divine guests, he also honoured them with a cup of the sacred Xocoatl brew, served in golden goblets. But the Spaniards were more interested in the gold and silver than in the cocoa brew, which they deemed ‘more suitable for hogs than men’. It took many years, but eventually, cocoa grew on them.

chocolateria Arrufat
Libertinus, CC BY-SA 2.0, via Wikimedia Commons

 

 

From Xocolatl to chocolate

Much experimentation and modification of the original recipe eventually produced something suitable for the Hispanic palate. And it soon became a hit.

Credit for it must be given to an order of Spanish nuns who lived in the province of Chiapas in southern Mexico. They learned to roast the cocoa beans, like the Aztecs, but instead of adding chilli and salt, they mixed them with cane sugar, vanilla and cinnamon.
The nuns loved their chocolate drink so much that they refused to abstain from it, even during mass.

Aware of Cacao’s aphrodisiac reputation, the Bishop was alarmed and tried to suppress the new custom. But, the nuns protested, insisting that the chocolate drink helped them overcome ‘the weakness of the stomach’ and even aided their efforts to pray. The Bishop gave in, and the nuns were granted permission to continue their unorthodox ways. And this is how the reformed Xocolatl conquered the world.

 

Cocoa conquers the Old World

When Cortés returned to Spain, among the many wondrous things he brought back was a sack of Cacao beans along with the recipe for the novel beverage. As in the New World, chocolate was, at first, reserved for the nobility. No ordinary mortal could afford its astronomical price. But it became an immediate hit at all the Royal Courts of Europe.

Cunningly, the Spaniards managed to keep the recipe a secret for almost a century. They had begun to plant Cacao plantations in their New World colonies soon after conquering the Aztec Empire, securing their absolute control of the cocoa trade. But ultimately, the secret of the cocoa bean got out, and their monopoly was broken. Other colonial powers established plantations far from the Theobroma’s original homeland – first in Indonesia and the Philippines, and later in West Africa and South America.

Today, Cacao is one of the most significant cash crops for small scale farmers in developing countries. It is worth about $9.5 billion in world trade. Worldwide, more than 4 million tons of Cacao beans are produced annually, more than half of which are grown in West Africa.

 

Hot Chocolate – a drink of the Avant-Garde

By the middle of the 17th century, ‘chocolate houses’ began to appear, rivalling ‘coffee houses’, as meeting places of the Avant-Garde. By the end of the 17th century, hot chocolate had become so popular that the government thought it worthwhile to impose a tax on it!

When the Dutch Cacao producer, Van Houten, invented a new processing method in 1828, drinking chocolate became even more popular. Unprocessed Cacao beans contain up to 53% of fat, making them hard to digest. Van Houten used a hydraulic press to squeeze out the fat content of Cocoa powder, reducing it to 10–13%. The new, lighter chocolate powder proved even more popular. Better still, the cacao butter was not wasted, but was used to improve the consistency of solid chocolate bars.

 

From Cocoa to Chocolate

Solid chocolates also became ever more popular. They were transformed by an innovation introduced by a Swiss chocolate manufacturer, who came up with the simple, but brilliant idea of adding condensed milk to the cocoa butter blend. This creates the familiar creamy texture of milk chocolate. Today, milk chocolate has become the most popular type of chocolate product, and the Swiss are the world leaders in this category. And, they are also world leaders in consumption, with an annual equivalent of 5.5 kg of cocoa beans per capita.

During much of the 19th century, chocolate enjoyed the status of a magical panacea. It was believed to cure just about any ailment. This notion seems a little exaggerated, but Cacao does have some interesting medicinal properties. We will explore these in next week’s post.

Further resources:

International Cocoa organization icco

International Fairtrade / Cocoa

And if you are looking for some delicious AND ethical chocolate, check out my friend Jennifer’s Sombra Buena chocolate.

 

 

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