Nature Notes
Imbolc Awakenings
Imbolc, the return of the light
Winter is still with us, although is now entering a moody phase. One day it is frosty, stormy, and inhospitable, and a couple of days later the sun pops out to tease us. But there is one sure sign that things are beginning to shift, ever so slightly – the days are beginning to get noticeably longer again.
Imbolc is the season of the light maiden Brighid, a virginal Goddess, who appears to us as the returning light. As the sun climbs just a tad higher in the sky, it adds a few minutes of light to each passing day.
Nevertheless, it is still the middle of winter. But, if you look carefully, the buds are beginning to swell. Some precocious little flowers defy all the odds. Some particularly perky ones are pushing their way through the snow, or old leaves: snowdrops, winter aconite or dwarf crested irises are among the earliest and bravest. Unmistakably, the life force deep within the earth is stirring. Last season’s seeds are preparing to germinate. The wheel of the year is turning, and the sap is rising once more.
Purification and Fasting
Imbolc, or ‘Candlemas’ in Christian terminology, is the festival of growing light, of cleansing, and purification. It prepares us for Lent, the time of abstinence and fasting intended to purify body and soul.
In the past, fasting was a way of cleansing the body of the residues of heavy winter foods. Spiritually, it is an act of mindfulness and a way to prepare the body and mind for the spring and a new cycle of growth.
Envisioning the future
Imbolc is a time for visualizing in your mind’s eye the possibilities that lie ahead. Some people use divination, others use affirmations. Take some time out to prepare yourself for the challenges and opportunities yet to come. Reflect on your strengths and weaknesses, on good and bad habits, and make a commitment to your soul’s journey.
What kind of nourishment does your soul need? What are your intentions and purpose? How do you want to give back to life? Are you walking your talk?
Imbolc is a good time to charge the seeds with intention and to foster your inner flame. Take care of that light through the dark of the night. Soon the sun will soon rise and grow strong again.
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Hi there! Thanks for stopping by! My name is Kat Morgenstern, and I am delighted that you have found your way here!
I have created the Sacred Earth website as a forum for nature lovers of all stripes. Come and join me on a journey down the garden path, and off into the virtual woods, where we will explore, learn and discover all about the intertwining roots of nature and culture.
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Current issue
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 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.
Check out SeedsNow for your organic gardening supplies!
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Plant Profile:
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 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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