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Sunday, 31 December 2017
Friday, 10 November 2017
How to grow Herbs
How To Grow Herbs: 1
There are several reasons why herbs are grown. Over the centuries they have been cultivated for their medicinal and healing properties but this practice has declined with modern medicines. Herbs are more widely grown now to enhance culinary dishes, for their scent such as Lavender or as attractive additions to flower borders. Most herbs are fairly easy to grow, but a few need a little more care and know-how. Here are ten of the most popular and widely used herbs to grow yourself.
Basil
Basil has a strong clove-like flavor and is an essential ingredient to many Italian dishes. It is synonymous with tomatoes, spaghetti sauce, pizza and salads. Basil is one of the slightly more difficult herbs to grow as it is a tender annual and cannot withstand the frost. To grow it needs to be sown under glass in a peat pot in March to April. It can then be planted out in early June in a well drained, sunny spot. Plants need to be spaced about a foot apart and the growing tips need to be pinched out regularly, this will ensure a bushy rather than tall plant. The leaves can be gathered as required. To preserve some of your crop of Basil for the winter it can be frozen. Simply chop up the Basil and place in ice-cube trays topped up with water.
Bay
Bay is an evergreen, laurel-like tree often grown for it's decorative nature in containers trimmed in a cone shape. Although fairly slow growing, beware if not pruned regularly it can become quite large. To grow Bay it is best to buy a pot-grown specimen and plant it out in the Spring. It needs to be in a sheltered position, away from winds. It should be planted in soil containing lime. Water frequently in summer and pick leaves as required. The leaves can be dried very successfully. Bay can be used in bouquet garni and goes well in casseroles, stews and fish dishes.
Chamomile
Chamomile is famous for it's soothing properties as is often drunk as a calming tea. The best type of Chamomile to grow is the English or Roman Chamomile. This is a creeping perennial which grows to about 6in tall, with a 1-2ft spread. It has decorative yellow-centered white flowers and feathery leaves. To grow Chamomile, plant clumps or sow seeds in Spring or Autumn. Plant about 9in apart. The plants spread fairly rapidly once they have become established. For this reason they should be trimmed back to avoid them becoming invasive. The plants need to be lifted and divided every 3 years.
Chives
Chives are a member of the onion family, but have a much milder flavor than onions. They make a wonderful addition to salads in particular potato salad. Also useful in omelettes, soups and sauces. Chives can be grown from seed sown in March, but it is easier to plant pot-grown chives in Spring or Autumn. The plants should be spaced 9in apart and divided every 3-4 years. They are best grown in moist soil and full sun. Plants should be watered regularly. To use, the stems should be cut to within and inch of the soil level. Never snip off the tips and never leave the flower heads to open if you want your crop to keep producing.
Dill
Dill is an essential ingredient to go with certain fish dishes such as salmon. It is also great for adding to yogurt, meat as well as vegetable dishes. It has very attractive feathery leaves and grows to about 2 feet tall and bears flat plates of small yellow flowers in July. The leaves have a distinct flavor which is retained even after drying. The seeds can also be used and lightly crushed they produce an even stronger taste. Dill does not like to be moved, so once you have found the ideal growing spot it is best to leave it there. To grow Dill sow seeds in April and leave to grow. Once established they can then be thinned to 12in apart. They require a sunny, well drained spot and should be kept well watered in dry weather. To harvest the seeds, cut the stems when the flower- heads have turned brown. You then need to tie a paper bag over each flower-head and hang the stems upside-down in bunches. Dill is best gathered for immediate use and for drying when still young.
There are several reasons why herbs are grown. Over the centuries they have been cultivated for their medicinal and healing properties but this practice has declined with modern medicines. Herbs are more widely grown now to enhance culinary dishes, for their scent such as Lavender or as attractive additions to flower borders. Most herbs are fairly easy to grow, but a few need a little more care and know-how. Here are ten of the most popular and widely used herbs to grow yourself.
Basil
Basil has a strong clove-like flavor and is an essential ingredient to many Italian dishes. It is synonymous with tomatoes, spaghetti sauce, pizza and salads. Basil is one of the slightly more difficult herbs to grow as it is a tender annual and cannot withstand the frost. To grow it needs to be sown under glass in a peat pot in March to April. It can then be planted out in early June in a well drained, sunny spot. Plants need to be spaced about a foot apart and the growing tips need to be pinched out regularly, this will ensure a bushy rather than tall plant. The leaves can be gathered as required. To preserve some of your crop of Basil for the winter it can be frozen. Simply chop up the Basil and place in ice-cube trays topped up with water.
Bay
Bay is an evergreen, laurel-like tree often grown for it's decorative nature in containers trimmed in a cone shape. Although fairly slow growing, beware if not pruned regularly it can become quite large. To grow Bay it is best to buy a pot-grown specimen and plant it out in the Spring. It needs to be in a sheltered position, away from winds. It should be planted in soil containing lime. Water frequently in summer and pick leaves as required. The leaves can be dried very successfully. Bay can be used in bouquet garni and goes well in casseroles, stews and fish dishes.
Chamomile
Chamomile is famous for it's soothing properties as is often drunk as a calming tea. The best type of Chamomile to grow is the English or Roman Chamomile. This is a creeping perennial which grows to about 6in tall, with a 1-2ft spread. It has decorative yellow-centered white flowers and feathery leaves. To grow Chamomile, plant clumps or sow seeds in Spring or Autumn. Plant about 9in apart. The plants spread fairly rapidly once they have become established. For this reason they should be trimmed back to avoid them becoming invasive. The plants need to be lifted and divided every 3 years.
Chives
Chives are a member of the onion family, but have a much milder flavor than onions. They make a wonderful addition to salads in particular potato salad. Also useful in omelettes, soups and sauces. Chives can be grown from seed sown in March, but it is easier to plant pot-grown chives in Spring or Autumn. The plants should be spaced 9in apart and divided every 3-4 years. They are best grown in moist soil and full sun. Plants should be watered regularly. To use, the stems should be cut to within and inch of the soil level. Never snip off the tips and never leave the flower heads to open if you want your crop to keep producing.
Dill
Dill is an essential ingredient to go with certain fish dishes such as salmon. It is also great for adding to yogurt, meat as well as vegetable dishes. It has very attractive feathery leaves and grows to about 2 feet tall and bears flat plates of small yellow flowers in July. The leaves have a distinct flavor which is retained even after drying. The seeds can also be used and lightly crushed they produce an even stronger taste. Dill does not like to be moved, so once you have found the ideal growing spot it is best to leave it there. To grow Dill sow seeds in April and leave to grow. Once established they can then be thinned to 12in apart. They require a sunny, well drained spot and should be kept well watered in dry weather. To harvest the seeds, cut the stems when the flower- heads have turned brown. You then need to tie a paper bag over each flower-head and hang the stems upside-down in bunches. Dill is best gathered for immediate use and for drying when still young.
Saturday, 28 October 2017
Ginkgo
The Maidenhair tree is one of the oldest trees in the world, and does not have any close living relatives; it is also a living fossil.
Fossils dating back 270 million years are recognisable as relatives to the modern Maidenhair tree!
A botanical oddity remote from all other trees and plants, it is a survivor from a botanical group Ginkgoales widespread in the Jurassic and it is now the only living representative.
Found mainly only in the wild in China, the Ginkgo Biloba tree has many culinary and medicinal uses.
Thought to be a memory and concentration enhancer, and the nuts are often used in ceremonial dishes in China.
This is an endangered tree, isolated to a few distinct areas in eastern Asia.
It is fully hardy
This is an easy tree to grow and has amazing staying power.
There are many Ginkgo trees that survived the atomic bomb blast on 6th August 1945 at Hiroshima.
On the 9th of August 1945 buds were seen sprouting from the tree in Hiroshima
Japan and now has another new name: Bearer of Hope.
The leaves are 3" and fan-shaped. They turn yellow in the fall before dropping off.
Ginkgo biloba is dioecious, meaning that male and female parts are contained in separate flowers that grow on separate trees.
The male trees have drooping catkins, while the females have drooping flowers. Both appear in March and April.
Ginkgo biloba grows to a size of 50-75'+ high and 50-60' wide. It usually forms a pyramidal to very irregular shape.
Ginkyo have developed a resistance to most pests and diseases, allowing it an incredibly long lifespan. One tree in the Shandong province of China is thought to be 3,000 years old.
Ginkyo is the second most storm tolerant tree after the giant redwood sequoiadendron.
Ginkyo is one of the most beautiful fall colored trees you will ever seen.
Medicinal Uses:
The most commonly known medicinal use for Ginkgo biloba is to improve memory. However, as our Alternative Medicine expert Cathy Wong notes in her Ginkgo health article, it can also be used for tinnitus, glaucoma, Alzheimer's disease, sexual dysfunctions, peripheral arterial disease, enhancing blood circulation and macular degeneration.
Wednesday, 25 October 2017
How to store Turnups
Turnips are hardy cool-season root vegetables.
A member of the cabbage family, and they are a welcome addition in the kitchen for use in soups and stews.
Loaded with carbohydrates and fiber, and very easy to grow in the home garden.
There is a wide variety of turnip types from which to choose, have a look what verty other growers around you are using.
Turnips are harvested three to four months after the seeds have been sown and are then stored for the winter in the following manner.
1.Harvest the turnips as needed, beginning in the early Autumn.
2.Average diameter of approximately 3 inches is the best.
- Cut the greens from the turnips or they will draw moisture from the root, ( these greens can be used in soups/strews ext)
- Rinse the greens in cool water and shake vigorously to remove any excess moisture.
- Use a cool, moist, dark location for the storage of your crop
- Put the unwashed turnips in a single layer in the storage area.
- Check them every couple of weeks for signs of deterioration or decay, removing any blemished roots.
- Turnips can be safely stored for up to five months.
- Keep a supply of turnips on hand in the refrigerator.
- Turnips can be stored in this manner for up to two weeks.
Sunday, 22 October 2017
How to store Potatoes:
How to store Potatoes:
How to store your potatoes so that they will last you through the winter:
A lot of growers will not bother with growing potatoes, however I do for two reasons.
- Because I can choose what verity I grow.
- Potatoes are a very important crop to grow in your rotation.
There are three important reason to store your potatoes:
- Protect them from the frost.
- Protect them from rodents.
- Protect them from the light.
The three items above is what you have to do. I keep mine in a metal dustbin in my shed with an old blanket around it.
This has been successful for the last seven winters.
Word of warning: only put in your store perfect potatoes i.e none with cuts or holes in them.
Friday, 20 October 2017
How To Get the Best From Your Herbs
How To Get the Best From Your Herbs
The use of herbs in our cooking has grown over the last couple of decades. Most top chefs recognise that the importance of good quality fresh herbs in their dishes can make a world of difference to the flavors of the food. So much so, that many top restaurants have their own herb gardens from which to pick and use only the freshest herbs.
Growing your own herbs in the garden or a container is an excellent way to ensure a good supply of fresh herbs or even growing them on the kitchen windowsill. But if you do not wish to grow your own, supermarkets now sell a wide range of pre-cut and potted herbs. Pots of herbs last longer than cut herbs, but need to be cared for just as houseplants do. They will need a sunny windowsill and be picked regularly to keep them growing and from going to seed. Other sources of good quality herbs might be a greengrocers, who often sell a wider range of herbs than supermarkets do. Also farmers' markets, often have more unusual varieties of herb such as angelica, lovage, pennyroyal, and uncommon varieties of thyme, mint and sage.
To get the best flavors from herbs, storage is very important. Many of us tend to store dried herbs as well as spices to well past their sell by date. This will definitely not enhance the flavors of your dishes to their best. Make sure you renew jars and packets of dried herbs frequently, as they go stale very quickly. While it's handy to keep a few dried herbs in the cupboard, most herbs taste best fresh, and some such as basil or coriander, have a very disappointing flavor when dried. Frozen herbs are a good substitute. These can now be bought from the freezer section in a supermarket or frozen from your own home grown herbs. This can be done by finely chopping herbs and placing them in ice-cube trays, top up with water and place in the freezer. This is handy to keep to put in stews and casseroles.
To protect the flavors of fresh herbs with cut stalks they should be wrapped in a plastic bag (left open, not sealed) or in a damp paper towel and kept in the fridge. Bunches of herbs that have longer stalks can be kept like cut flowers in a jug or vase with a little water in the bottom. Do not fill right up as this may rot the delicate leaves. Some hardy herbs, such as curry leaves, lemongrass and kaffir lime leaves, can be stored whole in the freezer, wrapped in a freezer bag. If using potted herbs bought from the supermarket they are best kept on a sunny windowsill with the soil regularly moistened but not waterlogged as this will rot their roots.
Preparing Herbs
Fresh herbs are usually best prepared by picking the leaves from the stalks, apart from herbs such as bay, (although this is not always necessary), then chopping them as finely as desired with a chefs' knife or two-handled rocking knife (mezzaluna). Herbs such as chives can be cut in bunches into small pieces using kitchen scissors. Some tender herbs - particularly basil, tarragon and mint - bruise easily which can adversely affect the flavor. To avoid bruising and discolouration, do not chop these herbs too finely and make sure you use a sharp knife. They can also be added as whole leaves to dishes, or torn into small pieces with your fingers.
What gives herbs their unique flavor and fragrance is their highly volatile oils which in some cases dissipates quickly after exposure to heat, so to get the best from your herbs it's best to add them to dishes towards the end of cooking, or just before serving. However, some herbs such as sage, bay, rosemary and thyme are best when given time to infuse with the other ingredients in the dish, so should be added at the beginning of cooking dishes such as stews, soups and casseroles. Tender herbs - such as basil, chives, mint, chervil, dill, coriander, parsley, tarragon - can also be used fresh and uncooked to make salad ingredients, toppings and garnishes. In this case they should be picked just before serving.
Getting the best from your herbs just involves a few simple steps in storing and preparation. Using fresh herbs wherever possible is always best.
The use of herbs in our cooking has grown over the last couple of decades. Most top chefs recognise that the importance of good quality fresh herbs in their dishes can make a world of difference to the flavors of the food. So much so, that many top restaurants have their own herb gardens from which to pick and use only the freshest herbs.
Growing your own herbs in the garden or a container is an excellent way to ensure a good supply of fresh herbs or even growing them on the kitchen windowsill. But if you do not wish to grow your own, supermarkets now sell a wide range of pre-cut and potted herbs. Pots of herbs last longer than cut herbs, but need to be cared for just as houseplants do. They will need a sunny windowsill and be picked regularly to keep them growing and from going to seed. Other sources of good quality herbs might be a greengrocers, who often sell a wider range of herbs than supermarkets do. Also farmers' markets, often have more unusual varieties of herb such as angelica, lovage, pennyroyal, and uncommon varieties of thyme, mint and sage.
To get the best flavors from herbs, storage is very important. Many of us tend to store dried herbs as well as spices to well past their sell by date. This will definitely not enhance the flavors of your dishes to their best. Make sure you renew jars and packets of dried herbs frequently, as they go stale very quickly. While it's handy to keep a few dried herbs in the cupboard, most herbs taste best fresh, and some such as basil or coriander, have a very disappointing flavor when dried. Frozen herbs are a good substitute. These can now be bought from the freezer section in a supermarket or frozen from your own home grown herbs. This can be done by finely chopping herbs and placing them in ice-cube trays, top up with water and place in the freezer. This is handy to keep to put in stews and casseroles.
To protect the flavors of fresh herbs with cut stalks they should be wrapped in a plastic bag (left open, not sealed) or in a damp paper towel and kept in the fridge. Bunches of herbs that have longer stalks can be kept like cut flowers in a jug or vase with a little water in the bottom. Do not fill right up as this may rot the delicate leaves. Some hardy herbs, such as curry leaves, lemongrass and kaffir lime leaves, can be stored whole in the freezer, wrapped in a freezer bag. If using potted herbs bought from the supermarket they are best kept on a sunny windowsill with the soil regularly moistened but not waterlogged as this will rot their roots.
Preparing Herbs
Fresh herbs are usually best prepared by picking the leaves from the stalks, apart from herbs such as bay, (although this is not always necessary), then chopping them as finely as desired with a chefs' knife or two-handled rocking knife (mezzaluna). Herbs such as chives can be cut in bunches into small pieces using kitchen scissors. Some tender herbs - particularly basil, tarragon and mint - bruise easily which can adversely affect the flavor. To avoid bruising and discolouration, do not chop these herbs too finely and make sure you use a sharp knife. They can also be added as whole leaves to dishes, or torn into small pieces with your fingers.
What gives herbs their unique flavor and fragrance is their highly volatile oils which in some cases dissipates quickly after exposure to heat, so to get the best from your herbs it's best to add them to dishes towards the end of cooking, or just before serving. However, some herbs such as sage, bay, rosemary and thyme are best when given time to infuse with the other ingredients in the dish, so should be added at the beginning of cooking dishes such as stews, soups and casseroles. Tender herbs - such as basil, chives, mint, chervil, dill, coriander, parsley, tarragon - can also be used fresh and uncooked to make salad ingredients, toppings and garnishes. In this case they should be picked just before serving.
Getting the best from your herbs just involves a few simple steps in storing and preparation. Using fresh herbs wherever possible is always best.
Tuesday, 10 October 2017
Basil
Basil
Basil is a very popular herb used in cooking, mainly associated with Mediterranean cuisine. However, Basil is also widely used for medicinal purposes, much used in Far Eastern medicine especially in the Ayurvedic tradition, where it is also known as tulsi.The name of the herb "basil" comes from the Greek word meaning "king" or "royal", reflecting that this herb was regarded extremely highly. In Italy, basil was symbolic for love and was sometimes used as an aphrodisiac. Perhaps explaining it's wide use today in Italian dishes. However, it originated from India and was introduced into Europe in ancient times.
For medicinal purposes, it is widely used for respiratory conditions such as bronchitis, coughs, colds, asthma, flu and emphysema. Basil is an expectorant, making it good for treating upper respiratory symptoms. It has also been used as an antidote to poisonous insect or snake bites as well as being used in the fight against epidemics and fever, such as malaria. Basil improves blood circulation and the digestive system. It is considered a 'cooling' herb with anti-inflammatory properties and is used to relieve symptoms of rheumatic pain, irritable skin conditions and soothe the nerves. It is good for rubbing the leaves on insect bites to reduce itching and inflammation. They can also be used as a warming tonic for nervous exhaustion or any cold condition. This can be done by pouring boiling water on to the leaves and inhale the steam.
Like most other mints, Basil is often recommended for digestive complaints. When drunk as a tea after a meal it can enhance digestion and dispel gas. To prepare the tea, pour 1 cup of hot (not boiling) water over about 1 teaspoon of fresh chopped Basil leaves and steep for 5 minutes. Strain and drink. Honey can be added if a sweeter taste is required.
A basil infusion (tea) is recommended for treating vomiting, stomach cramps, diarrhea and constipation. As it has slight sedative properties, it can be useful for headaches and anxiety especially in combination with other sedating herbs like chamomile and catnip.
As an excellent natural insect repellent, sprigs of basil burned on the barbecue will repel mosquitoes and a pot of basil in a windowsill will discourage flies.
There are many varieties of basil, each with their own distinct flavour such as Lemon or Clove Basil which are used in cooking as well as for medicinal purposes. Although Basil is native to India and Persia it is also commercially cultivated in the Mediterranean. Basil is a member of the mint family and is very similar in appearance. The most popular type of basil that is used in cooking is sweet basil.
Basil is an excellent source of iron, calcium, potassium and Vitamin C. It also contains smaller amounts of Vitamin A, magnesium and manganese. Along with its medicinal value, basil is nutritionally rich in anti-aging antioxidants, vitamins and minerals. As it can be consumed in fairly large quantities compared to some herbs, it makes it a very beneficial health food.
Basil is easily available from your local supermarket, fresh, dried or even frozen. Fresh basil sold already cut, will keep for a few days if refrigerated and wrapped in a damp paper towel. Living pots of Basil that you can keep on your windowsill are an even better way to supply your needs of fresh Basil. These will keep going for weeks even months if cared for properly and work out very inexpensive compared to regularly buying ready cut Basil. As with most herbs fresh basil is much more aromatic and flavoursome than dried basil and gives a completely different taste to your dishes. Always try to use fresh basil where possible.
Basil is an exceedingly versatile herb that may be used in an abundant variety of foods. It is especially excellent in tomato-based dishes, spinach, and all types of squash. It is great in soups but don't add it until the last few minutes of cooking as it will destroy the flavor. It can also be used in cream cheese for sandwiches, dips, and pasta dishes. Basil is the main ingredient in pesto. Sprinkle fresh basil over the top of your pizza or sprinkle torn basil over a tomato and mozzarella salad. Add to stir-fried vegetables. Use in a marinade with garlic and olive oil.
Add fresh leaves of basil to your salad.
Basil is delicious, nutritious and an effective natural treatment for many common ailments. It should therefore be an essential feature for your outdoor or indoor organic herb garden.
Basil is a very popular herb used in cooking, mainly associated with Mediterranean cuisine. However, Basil is also widely used for medicinal purposes, much used in Far Eastern medicine especially in the Ayurvedic tradition, where it is also known as tulsi.The name of the herb "basil" comes from the Greek word meaning "king" or "royal", reflecting that this herb was regarded extremely highly. In Italy, basil was symbolic for love and was sometimes used as an aphrodisiac. Perhaps explaining it's wide use today in Italian dishes. However, it originated from India and was introduced into Europe in ancient times.
For medicinal purposes, it is widely used for respiratory conditions such as bronchitis, coughs, colds, asthma, flu and emphysema. Basil is an expectorant, making it good for treating upper respiratory symptoms. It has also been used as an antidote to poisonous insect or snake bites as well as being used in the fight against epidemics and fever, such as malaria. Basil improves blood circulation and the digestive system. It is considered a 'cooling' herb with anti-inflammatory properties and is used to relieve symptoms of rheumatic pain, irritable skin conditions and soothe the nerves. It is good for rubbing the leaves on insect bites to reduce itching and inflammation. They can also be used as a warming tonic for nervous exhaustion or any cold condition. This can be done by pouring boiling water on to the leaves and inhale the steam.
Like most other mints, Basil is often recommended for digestive complaints. When drunk as a tea after a meal it can enhance digestion and dispel gas. To prepare the tea, pour 1 cup of hot (not boiling) water over about 1 teaspoon of fresh chopped Basil leaves and steep for 5 minutes. Strain and drink. Honey can be added if a sweeter taste is required.
A basil infusion (tea) is recommended for treating vomiting, stomach cramps, diarrhea and constipation. As it has slight sedative properties, it can be useful for headaches and anxiety especially in combination with other sedating herbs like chamomile and catnip.
As an excellent natural insect repellent, sprigs of basil burned on the barbecue will repel mosquitoes and a pot of basil in a windowsill will discourage flies.
There are many varieties of basil, each with their own distinct flavour such as Lemon or Clove Basil which are used in cooking as well as for medicinal purposes. Although Basil is native to India and Persia it is also commercially cultivated in the Mediterranean. Basil is a member of the mint family and is very similar in appearance. The most popular type of basil that is used in cooking is sweet basil.
Basil is an excellent source of iron, calcium, potassium and Vitamin C. It also contains smaller amounts of Vitamin A, magnesium and manganese. Along with its medicinal value, basil is nutritionally rich in anti-aging antioxidants, vitamins and minerals. As it can be consumed in fairly large quantities compared to some herbs, it makes it a very beneficial health food.
Basil is easily available from your local supermarket, fresh, dried or even frozen. Fresh basil sold already cut, will keep for a few days if refrigerated and wrapped in a damp paper towel. Living pots of Basil that you can keep on your windowsill are an even better way to supply your needs of fresh Basil. These will keep going for weeks even months if cared for properly and work out very inexpensive compared to regularly buying ready cut Basil. As with most herbs fresh basil is much more aromatic and flavoursome than dried basil and gives a completely different taste to your dishes. Always try to use fresh basil where possible.
Basil is an exceedingly versatile herb that may be used in an abundant variety of foods. It is especially excellent in tomato-based dishes, spinach, and all types of squash. It is great in soups but don't add it until the last few minutes of cooking as it will destroy the flavor. It can also be used in cream cheese for sandwiches, dips, and pasta dishes. Basil is the main ingredient in pesto. Sprinkle fresh basil over the top of your pizza or sprinkle torn basil over a tomato and mozzarella salad. Add to stir-fried vegetables. Use in a marinade with garlic and olive oil.
Add fresh leaves of basil to your salad.
Basil is delicious, nutritious and an effective natural treatment for many common ailments. It should therefore be an essential feature for your outdoor or indoor organic herb garden.
Monday, 25 September 2017
Wednesday, 20 September 2017
Flemish diagonal bond
There is a building in Oxford, where I live, not a striking building, in any sense and nothing ever happens in connection with it.
However the brickwork is a perfect example of Flemish diagonal bond and the pattern surrounding the roof is beautiful in an understated way.
Unlike, builders, we growers do not leave monuments to gaze at however when we grow flowers people will stop and wonder.....This makes it all worthwhile.
Sunday, 17 September 2017
God on the Allotment
It is because we are so busy, that we never see God among the plants in the garden.
Who needs a preacher in monks robes when you have an allotment.
Who needs a preacher in monks robes when you have an allotment.
Wednesday, 13 September 2017
What is Autumn
Autumn: the endless at arising and passing away of everything.
What does it mean.
It means do not hold on to anything.
Get up make your bed and get on with your life.
Saturday, 9 September 2017
What is Autumn?
Autumn is, to my mind, a lovely time; for it has tenderness and melancholy..
All around lie the first small signs of change-the evening chill, the yellowing leaves, rodents looking around for their winter homes.
There is also a hesitation in the air, a sort of vulnerability. A sort of soft smile plays across the face of the moon...the peace and stillness of an early Autumn evening...with the deep acceptance of the coming winter.
It is good to site on the allotment and let the chile wind touch my cheek and not be afraid of what is to come.
Wednesday, 6 September 2017
The first leaf of Autumn
I sit with my back against an apple tree
Beside me the whispering slow moving Thames
Below me a carpet of gold
Into my palm a yellow leaf...the first of Autumn
Sunday, 3 September 2017
My Shed
My shed is a home away from home. On my allotment I have two of them.
One is for my tools and gear and the other is where I like to sit.
The space between home and the world between the inside and the outside.
Where I watch the day turn into night, where i listen to the flies in summer and see the seasons pass.
A place where I belong.
You do not have to sit in a shed to feel this.
If your eyes are open then you belong wherever you are even if you go beyond the gate all the way away.
Do not complicate a thing.
Give and take from this world moment by moment by moment.
Then you are never separate from you true home.
Remember the main thing is to keep the main thing the main thing.
One is for my tools and gear and the other is where I like to sit.
The space between home and the world between the inside and the outside.
Where I watch the day turn into night, where i listen to the flies in summer and see the seasons pass.
A place where I belong.
You do not have to sit in a shed to feel this.
If your eyes are open then you belong wherever you are even if you go beyond the gate all the way away.
Do not complicate a thing.
Give and take from this world moment by moment by moment.
Then you are never separate from you true home.
Remember the main thing is to keep the main thing the main thing.
Monday, 19 June 2017
Mid summer
It does not matter which month the calendar displays, or what the weather forecast predicts, nature alone decodes when winter has ended and summer has begun.
I have noticed that the weather in the spring is much more extreme: it is a time when the weather can be wintry for three days, summery for two, then return to colder, windier, weather then we had during the winter itself.
It has certainly been like that this year; however summer has made itself know now and is ready to start.
As growers such unpredictability means that it is crucial that we have a measured approach to the changing seasons. We must notice details and not wait for the papers to proclaim ‘Phew what a scorcher’ or to experience motorway traffic queues to know that it is summer.
When you have picked the last purple sprouting broccoli and next years seedlings are eager to be planted out, when the radishes and rocket are abundant and when the flowers appear on the strawberries, it is safe to say that summer is,at the very least, imminent.
The sun shines and it will not be long before we have a hosepipe ban, which will mean that real summer, in all it’s precipitous glory, arrives.
At the moment we are having a few balmy nights.Wrestle out the chair from the back of the shed and enjoy the evening.
It is 33 degrees here in Oxford and has been for the last three days
Wednesday, 14 June 2017
Mice
Mice are eating my cabbage shoots and have lost the whole crop.
But at least I was not burnt to death in my bed and I have set traps and will get them to night.
Then re-plant.
But at least I was not burnt to death in my bed and I have set traps and will get them to night.
Then re-plant.
Monday, 12 June 2017
How To Get the Best From Your Herbs
How To Get the Best From Your Herbs
The use of herbs in our cooking has grown over the last couple of decades. Most top chefs recognise that the importance of good quality fresh herbs in their dishes can make a world of difference to the flavors of the food. So much so, that many top restaurants have their own herb gardens from which to pick and use only the freshest herbs.
Growing your own herbs in the garden or a container is an excellent way to ensure a good supply of fresh herbs or even growing them on the kitchen windowsill. But if you do not wish to grow your own, supermarkets now sell a wide range of pre-cut and potted herbs. Pots of herbs last longer than cut herbs, but need to be cared for just as houseplants do. They will need a sunny windowsill and be picked regularly to keep them growing and from going to seed. Other sources of good quality herbs might be a greengrocers, who often sell a wider range of herbs than supermarkets do. Also farmers' markets, often have more unusual varieties of herb such as angelica, lovage, pennyroyal, and uncommon varieties of thyme, mint and sage.
To get the best flavors from herbs, storage is very important. Many of us tend to store dried herbs as well as spices to well past their sell by date. This will definitely not enhance the flavors of your dishes to their best. Make sure you renew jars and packets of dried herbs frequently, as they go stale very quickly. While it's handy to keep a few dried herbs in the cupboard, most herbs taste best fresh, and some such as basil or coriander, have a very disappointing flavor when dried. Frozen herbs are a good substitute. These can now be bought from the freezer section in a supermarket or frozen from your own home grown herbs. This can be done by finely chopping herbs and placing them in ice-cube trays, top up with water and place in the freezer. This is handy to keep to put in stews and casseroles.
To protect the flavors of fresh herbs with cut stalks they should be wrapped in a plastic bag (left open, not sealed) or in a damp paper towel and kept in the fridge. Bunches of herbs that have longer stalks can be kept like cut flowers in a jug or vase with a little water in the bottom. Do not fill right up as this may rot the delicate leaves. Some hardy herbs, such as curry leaves, lemongrass and kaffir lime leaves, can be stored whole in the freezer, wrapped in a freezer bag. If using potted herbs bought from the supermarket they are best kept on a sunny windowsill with the soil regularly moistened but not waterlogged as this will rot their roots.
Preparing Herbs
Fresh herbs are usually best prepared by picking the leaves from the stalks, apart from herbs such as bay, (although this is not always necessary), then chopping them as finely as desired with a chefs' knife or two-handled rocking knife (mezzaluna). Herbs such as chives can be cut in bunches into small pieces using kitchen scissors. Some tender herbs - particularly basil, tarragon and mint - bruise easily which can adversely affect the flavor. To avoid bruising and discolouration, do not chop these herbs too finely and make sure you use a sharp knife. They can also be added as whole leaves to dishes, or torn into small pieces with your fingers.
What gives herbs their unique flavor and fragrance is their highly volatile oils which in some cases dissipates quickly after exposure to heat, so to get the best from your herbs it's best to add them to dishes towards the end of cooking, or just before serving. However, some herbs such as sage, bay, rosemary and thyme are best when given time to infuse with the other ingredients in the dish, so should be added at the beginning of cooking dishes such as stews, soups and casseroles. Tender herbs - such as basil, chives, mint, chervil, dill, coriander, parsley, tarragon - can also be used fresh and uncooked to make salad ingredients, toppings and garnishes. In this case they should be picked just before serving.
Getting the best from your herbs just involves a few simple steps in storing and preparation. Using fresh herbs wherever possible is always best.
The use of herbs in our cooking has grown over the last couple of decades. Most top chefs recognise that the importance of good quality fresh herbs in their dishes can make a world of difference to the flavors of the food. So much so, that many top restaurants have their own herb gardens from which to pick and use only the freshest herbs.
Growing your own herbs in the garden or a container is an excellent way to ensure a good supply of fresh herbs or even growing them on the kitchen windowsill. But if you do not wish to grow your own, supermarkets now sell a wide range of pre-cut and potted herbs. Pots of herbs last longer than cut herbs, but need to be cared for just as houseplants do. They will need a sunny windowsill and be picked regularly to keep them growing and from going to seed. Other sources of good quality herbs might be a greengrocers, who often sell a wider range of herbs than supermarkets do. Also farmers' markets, often have more unusual varieties of herb such as angelica, lovage, pennyroyal, and uncommon varieties of thyme, mint and sage.
To get the best flavors from herbs, storage is very important. Many of us tend to store dried herbs as well as spices to well past their sell by date. This will definitely not enhance the flavors of your dishes to their best. Make sure you renew jars and packets of dried herbs frequently, as they go stale very quickly. While it's handy to keep a few dried herbs in the cupboard, most herbs taste best fresh, and some such as basil or coriander, have a very disappointing flavor when dried. Frozen herbs are a good substitute. These can now be bought from the freezer section in a supermarket or frozen from your own home grown herbs. This can be done by finely chopping herbs and placing them in ice-cube trays, top up with water and place in the freezer. This is handy to keep to put in stews and casseroles.
To protect the flavors of fresh herbs with cut stalks they should be wrapped in a plastic bag (left open, not sealed) or in a damp paper towel and kept in the fridge. Bunches of herbs that have longer stalks can be kept like cut flowers in a jug or vase with a little water in the bottom. Do not fill right up as this may rot the delicate leaves. Some hardy herbs, such as curry leaves, lemongrass and kaffir lime leaves, can be stored whole in the freezer, wrapped in a freezer bag. If using potted herbs bought from the supermarket they are best kept on a sunny windowsill with the soil regularly moistened but not waterlogged as this will rot their roots.
Preparing Herbs
Fresh herbs are usually best prepared by picking the leaves from the stalks, apart from herbs such as bay, (although this is not always necessary), then chopping them as finely as desired with a chefs' knife or two-handled rocking knife (mezzaluna). Herbs such as chives can be cut in bunches into small pieces using kitchen scissors. Some tender herbs - particularly basil, tarragon and mint - bruise easily which can adversely affect the flavor. To avoid bruising and discolouration, do not chop these herbs too finely and make sure you use a sharp knife. They can also be added as whole leaves to dishes, or torn into small pieces with your fingers.
What gives herbs their unique flavor and fragrance is their highly volatile oils which in some cases dissipates quickly after exposure to heat, so to get the best from your herbs it's best to add them to dishes towards the end of cooking, or just before serving. However, some herbs such as sage, bay, rosemary and thyme are best when given time to infuse with the other ingredients in the dish, so should be added at the beginning of cooking dishes such as stews, soups and casseroles. Tender herbs - such as basil, chives, mint, chervil, dill, coriander, parsley, tarragon - can also be used fresh and uncooked to make salad ingredients, toppings and garnishes. In this case they should be picked just before serving.
Getting the best from your herbs just involves a few simple steps in storing and preparation. Using fresh herbs wherever possible is always best.
Monday, 5 June 2017
Growing Herbs In Containers
Growing Herbs In Containers
Growing your own herbs is something that everyone can do even if you don't have a garden. Most herbs are suitable for container growing, in fact some such as mint are better grown in a pot as it is very invasive. Herb containers are well suited to patios, balconies or even the kitchen windowsill. You can design your herb container to suit the space you have available as well as your taste.
Providing the conditions are suitable, the choice of herbs you grow is up to you, but there are one or two rules regarding the siting and design. A collection of herbs in containers in a convenient sunny place is a great asset for the kitchen. The downside is that many outdoor pot-grown herbs die out in winter. However, they can be harvested in autumn and stored for use throughout the winter season.
Most herbs can easily be sown from seed, but for more instant results it is often easier to buy ready rooted plants from garden centres. Beware of the pot-grown herbs offered in supermarkets, as they are usually grown under glass and are often too tender and stressed to adapt well to life outdoors. These however can be used if you wish to make an herb container indoors.
While most herbs are suitable to grow in containers, some are a little more delicate to grow such as basil, marjoram, coriander, and tender perennials such as French tarragon. These should be started off indoors or a heated greenhouse and planted out in spring when all risk of frost has gone.
Some herbs can live outside all year once they are established. These hardy herbs include; mint, oregano, rosemary, thyme and sage. These can be sown indoors as with the tender herbs, or sow them outdoors in May in containers.
It is very tempting to rush out to the garden center as soon as spring comes to buy your plants, but you should not buy herb plants until the weather warms up in late spring. Winter planted herbs are vulnerable to root damage in the cold wet potting media.
Before selecting your herbs you should consider not only your favorite herbs you wish to grow, but how they will look in your container if you want them for decorative reasons as well as their culinary purposes. Many herbs have decorative flowers such as chives which have lovely purple flowers. Lavender and rosemary also have purple or white flowers. While chamomile has pretty yellow-centered white flowers. Pot marigolds provide a wonderful splash of bright orange summer colour to compliment the mainly greens of a herb container.
Choosing a Container
Once having decided on the herbs you wish to grow, you next need to decide on the container you are going to plant them in. If growing herbs such as rosemary or mint, they do need a fair amount of space as opposed to an herb such as thyme which is very low and spreads across rather than up. If planting bay, you might want to grow this in it's own individual pot and clip it to shape on a regular basis. This way you will not only have fresh Bay leaves for your cooking, but a lovely tree to admire. Also when choosing a container, choose one that gives your herbs a deep root run where they can be left undisturbed. Long tall pots have the required depth and look good massed together. It is also worth buying a container that is frost hardy. Some glazed pots may look good, but will crack if frozen. For this reason, wooden planters make excellent containers for herbs.
Planting Your Container
Once you have chosen your containers you can now pot them out. You will need some gritty, well-drained compost, adding up to 25 percent by volume of coarse grit or perlite to a loam based compost. The compost should be kept moist, but never let it become soggy. Use a balanced fertiliser to encourage leafy growth, rather than potassium-rich fertiliser that might promote flowering. The herbs can be replanted frequently, using generous pieces of root, into rich potting media, taking care to avoid over potting by putting your cuttings in too bigger container. The best way to judge if your herbs need re-potting is if they look straggly, lift roots and repot into fresh compost. Larger perennials such as rosemary and sage can be left in the same containers for several years before they need repotting.
Over wintering herbs in a container
Some herbs die back in winter, such as French tarragon and mint. These and most herbs will look after themselves if placed where they cannot become frozen, saturated by rain or allowed to become too dry. To protect more tender herbs in winter they are best placed against a sheltered wall away from wind and rain or in a coldframe or even in an open fronted shed. A protective sheet of glass, plastic or plywood will keep off heavy rain and protect from frost.
To avoid your container becoming waterlogged, stand it on pot feet or stand containers on bricks. If very cold weather is forecast, protect containers from freezing by wrapping in bubble polythene or garden fleece.
Basil is one of the herbs that will not survive outside in the winter and can only be grown if brought indoors into a warm, bright frost-free greenhouse, conservatory or a sunny windowsill.
Growing your own herbs is very simple and satisfying to do. If you select your herbs carefully you can be sure of fresh or dried herbs for much of the year.
Growing your own herbs is something that everyone can do even if you don't have a garden. Most herbs are suitable for container growing, in fact some such as mint are better grown in a pot as it is very invasive. Herb containers are well suited to patios, balconies or even the kitchen windowsill. You can design your herb container to suit the space you have available as well as your taste.
Providing the conditions are suitable, the choice of herbs you grow is up to you, but there are one or two rules regarding the siting and design. A collection of herbs in containers in a convenient sunny place is a great asset for the kitchen. The downside is that many outdoor pot-grown herbs die out in winter. However, they can be harvested in autumn and stored for use throughout the winter season.
Most herbs can easily be sown from seed, but for more instant results it is often easier to buy ready rooted plants from garden centres. Beware of the pot-grown herbs offered in supermarkets, as they are usually grown under glass and are often too tender and stressed to adapt well to life outdoors. These however can be used if you wish to make an herb container indoors.
While most herbs are suitable to grow in containers, some are a little more delicate to grow such as basil, marjoram, coriander, and tender perennials such as French tarragon. These should be started off indoors or a heated greenhouse and planted out in spring when all risk of frost has gone.
Some herbs can live outside all year once they are established. These hardy herbs include; mint, oregano, rosemary, thyme and sage. These can be sown indoors as with the tender herbs, or sow them outdoors in May in containers.
It is very tempting to rush out to the garden center as soon as spring comes to buy your plants, but you should not buy herb plants until the weather warms up in late spring. Winter planted herbs are vulnerable to root damage in the cold wet potting media.
Before selecting your herbs you should consider not only your favorite herbs you wish to grow, but how they will look in your container if you want them for decorative reasons as well as their culinary purposes. Many herbs have decorative flowers such as chives which have lovely purple flowers. Lavender and rosemary also have purple or white flowers. While chamomile has pretty yellow-centered white flowers. Pot marigolds provide a wonderful splash of bright orange summer colour to compliment the mainly greens of a herb container.
Choosing a Container
Once having decided on the herbs you wish to grow, you next need to decide on the container you are going to plant them in. If growing herbs such as rosemary or mint, they do need a fair amount of space as opposed to an herb such as thyme which is very low and spreads across rather than up. If planting bay, you might want to grow this in it's own individual pot and clip it to shape on a regular basis. This way you will not only have fresh Bay leaves for your cooking, but a lovely tree to admire. Also when choosing a container, choose one that gives your herbs a deep root run where they can be left undisturbed. Long tall pots have the required depth and look good massed together. It is also worth buying a container that is frost hardy. Some glazed pots may look good, but will crack if frozen. For this reason, wooden planters make excellent containers for herbs.
Planting Your Container
Once you have chosen your containers you can now pot them out. You will need some gritty, well-drained compost, adding up to 25 percent by volume of coarse grit or perlite to a loam based compost. The compost should be kept moist, but never let it become soggy. Use a balanced fertiliser to encourage leafy growth, rather than potassium-rich fertiliser that might promote flowering. The herbs can be replanted frequently, using generous pieces of root, into rich potting media, taking care to avoid over potting by putting your cuttings in too bigger container. The best way to judge if your herbs need re-potting is if they look straggly, lift roots and repot into fresh compost. Larger perennials such as rosemary and sage can be left in the same containers for several years before they need repotting.
Over wintering herbs in a container
Some herbs die back in winter, such as French tarragon and mint. These and most herbs will look after themselves if placed where they cannot become frozen, saturated by rain or allowed to become too dry. To protect more tender herbs in winter they are best placed against a sheltered wall away from wind and rain or in a coldframe or even in an open fronted shed. A protective sheet of glass, plastic or plywood will keep off heavy rain and protect from frost.
To avoid your container becoming waterlogged, stand it on pot feet or stand containers on bricks. If very cold weather is forecast, protect containers from freezing by wrapping in bubble polythene or garden fleece.
Basil is one of the herbs that will not survive outside in the winter and can only be grown if brought indoors into a warm, bright frost-free greenhouse, conservatory or a sunny windowsill.
Growing your own herbs is very simple and satisfying to do. If you select your herbs carefully you can be sure of fresh or dried herbs for much of the year.
Monday, 22 May 2017
How to lose weight organically:
A lot of people spend a lot of money and a lot of time trying to lose weight and most of the time without success.
What if I told you there is an easy way and the joy of it is that it will not cost you anything and further more you can do it from the comfort of you own home.
The main thing is to remember the main thing and do it.
Weight lose program:
As soon as you wake up in the morning----before you eat anything or even brush your teeth: Drink 1.5 liters of water.
It is very important that you do not drink or eat anything before or after for one hour.
This is the only dietary related suggestion; the purpose of it is to clean the body so that it is easier to burn your body fat faster. Other than this you can eat whatever you want when ever you want.
PLEASE do not ignore this simple approach. Try it for 100 days and you will lose weight.
You can use bottle water or filtered or boiled water if you like. If you find it hard to drink so much water at once, start slowly with one liter and add a little every day.. This will soon become a nice habit.
If you really want to go for it: repeat this process in the evening.
One hour before you go to bed, drink one and a half liters of water. Make sure you do not eat or drink anything before drinking the water and nothing from the time you drink it till you wake up in the morning and repeat the process..
Wednesday, 17 May 2017
Bees!
I was sitting on my allotment seeing how peaceful and beautiful it is, how lovely the birds are and how perfectly it has evolved.
I fine it all very sad because I am seeing it all die. There are fewer birds...some species no longer come to the allotment to nest, there are fewer fish and I never hear a frog anymore.
The one good thing is that there are still plenty of bees.
I have been reading about bees and they are truly amazing. If they get sick,they go of into the bush to die alone so as not to bring disease into the hive......If they are out at dusk and to far from the hive to get back before the sun goes down; they lie down on their back to keep their wings dry so that they can be off collecting pollen as soon as the sun rises. If there is a wind the bees will put little stones on their back to give them a steadier flight. Always look to the bees because if they die we all die!
Beware the fruits from the West: When you bite into a strawberry the last thing on your mind is childhood brain development, however from here on out you should think of it.
The reason for this is that the USA is rescinded a proposed ban on chorpyrifos and a lot of others.
I have got all my crops in and at last it is raining here in Oxford, the first time since the first of March. Thank God for that!
Monday, 15 May 2017
All about Garlic
Garlic Garlic (Allium Sativum) is not only one of the oldest herbs but one of the most valued plants. It has been used extensively not only in cooking but it has been prized for at least 5000 years for it's medicinal, healing properties. In fact in ancient civilisation the strong potent qualities of garlic were thought to have supernatural powers. Garlic has long been known to reduce blood cholesterol levels and that possibly the plant can reduce the risk of further heart attacks in cardiac patients. It is also a stimulant for the immune system and used as an a powerful antibiotic. One of the main characteristics of Garlic is it's strong odour. Allicin gives the characteristic smell. This is largely due to sulphur containing compounds which also accounts for many of it's medicinal properties. These compounds are excreted through the skin and lungs, eating fresh parsley is often recommended to eliminate this odour from the breath after consuming Garlic. If new to using Garlic it is best to use it sparingly to start with. Medicinal Uses of Garlic Before modern medicines and antibiotics Garlic was commonly used to treat wounds and is still widely used to treat antibiotic- resistant infections. Today Garlic is commonly used in the treatment of infections, such as: chest problems, digestive disorders as well as fungal infections like athlete's foot. As already mentioned it is widely believed to be a good long-term remedy for cardiovascular problems, helping to reduce blood cholesterol levels and the risk of thromboses. Garlic can also help to dilate peripheral blood vessels resulting in the lowering of blood pressure. It can also help to regulate blood sugar levels, therefore being helpful with those suffering with late onset diabetes. If used topically, the cloves can be used to treat acne and other skin infections. Extracts from Garlic are also often used in remedies to prevent colds, flu, catarrh and bronchitis and to reduce nasal congestion. For medicinal purposes, Garlic is always best used fresh. How To Use For treatment of acne, warts or verrucas, rub fresh garlic cloves directly onto the affected area. It can also be mashed to make it easier to apply. To reduce high cholesterol, lower blood pressure, regulate blood sugar levels and improve the cardiovascular system, the cloves should be added to the diet on a regular basis. For intestinal parasites, steep 3-4 cloves in water or milk overnight and drink the next day. If the idea of using fresh Garlic does not appeal to you because of the odour, commercially bought Garlic pearls can be taken. However, the less odour they contain, the less effective they are. A word of warning, Garlic is very heating and can irritate the stomach. While safe to use in cooking, do not take Garlic for therapeutic reasons during pregnancy or while breast feeding as it can cause digestive problems such as heart burn. How To Grow Your Own Garlic Garlic is extremely easy to grow and produces numerous bulbs that can transform your cooking as well as be used for medicinal purposes. To successfully grow your own Garlic a warm sunny location is needed to ripen the bulbs. The bulbs need to be grown in rich water-retentive soil, but with good drainage. It can be planted any time from mid-Autumn to late winter, but to get the best yields, planting before Christmas is recommended. Buy a head of Garlic from your local store and split it up into individual cloves. Just before planting, thoroughly rake the top of the soil and add a general fertilizer. Plant them directly into the soil 2 inches deep and 6 inches apart using a trowel or dibber to plant each one with the pointed end upper-most. The tips of the cloves should be hidden just below the surface. Firm the cloves in gently. As Garlic is shallow rooting it cannot compete with other plants such as weeds, so the ground around them should be regularly weeded. An occasional watering during dry spells will improve the yield of your Garlic crop. However, do not water once the bulbs are large and well formed as this could cause them to rot. The earliest varieties are ready from late spring to early summer. You can tell they are ready to harvest when the stems begin to yellow and bend over. Loosen the bulbs from the soil with a fork and spread them out in the sun to dry. They should be stored in a net bag in a cool dry shed. Apart from Garlic's culinary enhancing flavour, it has many medicinal uses and has recently been the study for it's anti-cancer properties. A diet rich in Garlic appears to lower the incidence of stomach, colorectal, breast and prostate cancers. Perhaps the 'old wives tales' about the supernatural powers of Garlic were not so far fetched as people once thought after all.
Friday, 12 May 2017
Weed management
Sat down on my allotment, the other day drinking a cup of coffee, I saw the most amazing sight. I saw, perched high in a tree top, a heron guarding a nest. With its long beak and hunched shoulder, the prehistoric looking bird just sits in the eggs for hours while the tree swings in the wind.However the next thing that happen was that the heron was attached by five or six crows who chased him round the sky and then amazingly another heron came and saw the crows off and the heron went back to siting on the nest as if nothing had happen.
Weed management
Most weeds are still slow going as it is very dry now. Except dandelions which love the dry. Please dead head or mow and put the seed heads in a bag to rot down. Once the rain arrives the weeds will go made so be prepared as weeding little and often is far easier than letting things go. A good sharp hoe makes short work of most of them.
Most weeds are still slow going as it is very dry now. Except dandelions which love the dry. Please dead head or mow and put the seed heads in a bag to rot down. Once the rain arrives the weeds will go made so be prepared as weeding little and often is far easier than letting things go. A good sharp hoe makes short work of most of them.
Allowing the weeds to grow will influence growth and yield of your crops, particularly early on. Weeds reduce the available nutrients, water and light that your plants need to grow. Once crops are established they'll shade out some of the weeds but some say allowing weeds to affect crops in the early days could reduce the eventual yield by up to 50% even if you weed properly later.
The weather is challenging ....very dry and alternately beautifully warm and cold. Weeds are valuable green bulk so aim to manage them on your plot. Non-seeding annuals are fine on a good hot compost heap.
Perennial or seeding annuals can be managed most easily in a thick plastic bag and left sealed until rotted. The green compost bags are perfect. This works with dandelion heads too! When black it can be added when building or turning to a compost bin.
Sunday, 7 May 2017
Courgettes
I have just put my courgettes in, hoping for another year of a bumper crop. I find them such an easy plant to grow; all they need is water and with some ‘feed’ once a month and your are well away. The only thing that they do not like is frost.
I grow mine from seed and then plant them out this time of the year.
If you do not have the time or the space to start your crops off from seed, you can always start with ready grown plants.
Not everybody has the time or patience to grow from seed, so mini plants are a great speedy way to get going.
All types of plants can be found at a good garden centers and now is the time to get going.
If you live near a sheep farm now is the time when farmers start to thing about shearing their sheep. It is worth while going to have a word with them to see if you can get a bag or two of shoddy or dages as they are some times called.
This is the dirty bit of wool around the sheep's rear end. It makes a great use as bulky manure for incorporation into your soil or compost. The nitrogen content varies from 2per cent to 15 per cent. The shoddy acts like a sponge and helps to hold moisture. It is slow in action ( meaning it does not break down very fast ) but well worth having if you can get hop of some.
Another great cheap and valuable manure for those who live near the sea is sea weed. It is comparable to farmyard manure, though slightly deficient in phosphates. A big advantage is that sea weed is free from weed seeds and much better then anything else. Seaweed, you will find ferments very quickly. To my mind, seaweed is an ideal organic manure and should be used at a similar rate too farmyard manure.
If you are going any where near the sea this summer, it is worth while bringing home a bag or two of fresh seaweed.
it is on the allotment where the simplicity of life is not obscured by lies that men tell themselves to believe that they are masters of their own fate.
Tuesday, 2 May 2017
Ten Ways To Use Herbs
Ten Ways To Use Herbs
Herbs have been used throughout history for their medicinal properties and some are highly prized for this such as Garlic and Basil. However, today we use herbs more on a day to day basis to enhance the flavours of our food or as ingredients in essential oils and perfumes. Here are ten of the most popular ways to use herbs.
Herb Oil
Herbs steeped in oil can be used for salad dressings, marinades, stir frying etc. This can give a huge boost to the flavors of your dish. Olive oil is best used for this but sunflower oil can be used. Add one or more of your favorite herbs to the oil and leave to steep for about a month. Strain the oil then bottle it. Basil is well suited to this and is a favorite ingredient in Italian cooking. Rosemary, fennel and garlic also make excellent herb oils.
Bouquet Garni
This is a little parcel of herbs made up to put in stock, stews or casseroles and should be removed before serving the dish. To make, gather a bunch of several sprigs of parsley, thyme and bay leaf and tie with fine thread or string. Other herbs can be added to your preference. Place in with the other ingredients and remove at the end of cooking time. If using dried herbs, these need to be placed in a muslin bag and tied.
Herb Butter
This is a good way to add flavor to your food at anytime as it can be made and stored in the fridge to use when wanted. Herb butter is simply butter in which finely chopped herbs have been mixed. For this herbs with strong flavors should be used such as garlic, chives, rosemary, thyme or sage. Parsley although a mild herb, makes an excellent herb butter to accompany a fish dish. Mix about a tablespoon of herbs to about 4oz of softened butter, beat until they are evenly mixed. This can then be put into a mould or shaped into a roll between greaseproof paper. It should then be put into the refrigerator until firm. It can then be either sliced from the roll or served straight from the mould. A variation of this would be to use cream cheese instead of butter. This makes an excellent spread for sandwiches.
Herb sachets
Herb sachets can make wonderful presents to put into drawers and cupboards to make clothes smell fresh and clean. One of the most commonly used herb sachets is a Lavender sachet. Lavender is well known for it's relaxing and sleep inducing properties. One tucked under the pillow at night it will aid sleep.
Herbal Teas
There are many well known commercial brands of herbal teas on the market such as chamomile which is commonly used for relaxation. But it is very simple to make your own herbal tea. A drink made by steeping the leaves of herbs as well as the flowers or fruits in hot water is known as a tisane. Mint and Chamomile are the top two favorite herbs for this. To make use fresh or frozen herbs rather than dried and pour boiling water over the leaves and allow to stand for 5-15 minutes. For most herbal drinks 3 teaspoons of chopped fresh herbs to one cup of water is sufficient.
Herb Vinegar
As like herb oil this is very simple to make but can make all the difference to the flavor of your cooking. One or more herbs can be used at a time. First slightly crush your herbs and place in a jar. Pour over 500ml of tepid white wine vinegar. Cover tightly and place in a warm place for 2-3 weeks giving it the occasional shake. Strain the vinegar and then bottle. Include a sprig or sprigs of your chosen herb. Suitable herbs for herb vinegar include: dill, rosemary, bay, basil, mint and time.
Pesto
This has to be one of the most common uses of Basil in cooking. It is very versatile and easy to make. Pesto is an Italian sauce which is used with steak, poultry, pizza and most importantly with pasta. It is a blend of Basil and Garlic with parmesan cheese, pine nuts and olive oil all blended together. It can be used on it's own drizzled over dishes such as mozzarella and Parma ham, for dipping bread or used as an ingredient in pasta dishes etc.
Pot-Pourri
This is a mixture of dried flowers, leaves or herbs that remain fragrant for a long period of time and used as a room fragrance. Often flower petals such as rose are used because of their wonderful scent. However many herbs can be used to make your own pot-pourri such as Lavender which is a very popular herb to have as a room fragrance. If using fresh Lavender, it can be dried first in a warm place such as an airing cupboard for a week or two. It can then be placed in a bowl to release it's scent.
Salad Flowers
Flowers from herbs can be used to both decorate and add flavor to salads and other cold dishes. These included the purple flowers from chives, the attractive orange nasturtium flowers, basil, thyme and pot marigold.
Fines Herbs
This is a mixture of very finely chopped herbs with a delicate flavor. Three or more herbs are required for this mixture such as; parsley, chives, chervil, and tarragon. This mixture is used fresh or dried and is mainly used as an ingredient to egg dishes.
As can be seen herbs are incredibly versatile and provide a vital ingredient to cooking as well as household uses.
Herbs have been used throughout history for their medicinal properties and some are highly prized for this such as Garlic and Basil. However, today we use herbs more on a day to day basis to enhance the flavours of our food or as ingredients in essential oils and perfumes. Here are ten of the most popular ways to use herbs.
Herb Oil
Herbs steeped in oil can be used for salad dressings, marinades, stir frying etc. This can give a huge boost to the flavors of your dish. Olive oil is best used for this but sunflower oil can be used. Add one or more of your favorite herbs to the oil and leave to steep for about a month. Strain the oil then bottle it. Basil is well suited to this and is a favorite ingredient in Italian cooking. Rosemary, fennel and garlic also make excellent herb oils.
Bouquet Garni
This is a little parcel of herbs made up to put in stock, stews or casseroles and should be removed before serving the dish. To make, gather a bunch of several sprigs of parsley, thyme and bay leaf and tie with fine thread or string. Other herbs can be added to your preference. Place in with the other ingredients and remove at the end of cooking time. If using dried herbs, these need to be placed in a muslin bag and tied.
Herb Butter
This is a good way to add flavor to your food at anytime as it can be made and stored in the fridge to use when wanted. Herb butter is simply butter in which finely chopped herbs have been mixed. For this herbs with strong flavors should be used such as garlic, chives, rosemary, thyme or sage. Parsley although a mild herb, makes an excellent herb butter to accompany a fish dish. Mix about a tablespoon of herbs to about 4oz of softened butter, beat until they are evenly mixed. This can then be put into a mould or shaped into a roll between greaseproof paper. It should then be put into the refrigerator until firm. It can then be either sliced from the roll or served straight from the mould. A variation of this would be to use cream cheese instead of butter. This makes an excellent spread for sandwiches.
Herb sachets
Herb sachets can make wonderful presents to put into drawers and cupboards to make clothes smell fresh and clean. One of the most commonly used herb sachets is a Lavender sachet. Lavender is well known for it's relaxing and sleep inducing properties. One tucked under the pillow at night it will aid sleep.
Herbal Teas
There are many well known commercial brands of herbal teas on the market such as chamomile which is commonly used for relaxation. But it is very simple to make your own herbal tea. A drink made by steeping the leaves of herbs as well as the flowers or fruits in hot water is known as a tisane. Mint and Chamomile are the top two favorite herbs for this. To make use fresh or frozen herbs rather than dried and pour boiling water over the leaves and allow to stand for 5-15 minutes. For most herbal drinks 3 teaspoons of chopped fresh herbs to one cup of water is sufficient.
Herb Vinegar
As like herb oil this is very simple to make but can make all the difference to the flavor of your cooking. One or more herbs can be used at a time. First slightly crush your herbs and place in a jar. Pour over 500ml of tepid white wine vinegar. Cover tightly and place in a warm place for 2-3 weeks giving it the occasional shake. Strain the vinegar and then bottle. Include a sprig or sprigs of your chosen herb. Suitable herbs for herb vinegar include: dill, rosemary, bay, basil, mint and time.
Pesto
This has to be one of the most common uses of Basil in cooking. It is very versatile and easy to make. Pesto is an Italian sauce which is used with steak, poultry, pizza and most importantly with pasta. It is a blend of Basil and Garlic with parmesan cheese, pine nuts and olive oil all blended together. It can be used on it's own drizzled over dishes such as mozzarella and Parma ham, for dipping bread or used as an ingredient in pasta dishes etc.
Pot-Pourri
This is a mixture of dried flowers, leaves or herbs that remain fragrant for a long period of time and used as a room fragrance. Often flower petals such as rose are used because of their wonderful scent. However many herbs can be used to make your own pot-pourri such as Lavender which is a very popular herb to have as a room fragrance. If using fresh Lavender, it can be dried first in a warm place such as an airing cupboard for a week or two. It can then be placed in a bowl to release it's scent.
Salad Flowers
Flowers from herbs can be used to both decorate and add flavor to salads and other cold dishes. These included the purple flowers from chives, the attractive orange nasturtium flowers, basil, thyme and pot marigold.
Fines Herbs
This is a mixture of very finely chopped herbs with a delicate flavor. Three or more herbs are required for this mixture such as; parsley, chives, chervil, and tarragon. This mixture is used fresh or dried and is mainly used as an ingredient to egg dishes.
As can be seen herbs are incredibly versatile and provide a vital ingredient to cooking as well as household uses.
Wednesday, 19 April 2017
How to make a bottle cloche
We were told, here in Oxford, that there would be a -4 frost. So I went down to my plot to protect my crops form this frost.
I was mainly concerned about my apple blossom. So I covered the trees with netting. They are all small trees, so I could do that.
I have tomatoes growing in my polly tunnel, so I put plastic bottles over them.
Large large plastic bottles are very good to use to protect seedlings and young plants from early spring frost, as well as damage from pest.
To make a bottle cloche carefully cut off the bottom of the bottle, then place the plastic tube over the plant, pushing it gently in the soil. Put a short cane in the top and push it into the ground to help hold the bottle in place and stop it blowing away.
What I am doing on my plot
Not a lot really, keeping the weeds down, trapping rats. I caught three this week and watering.
I have also spend a lot of my time up at the local hospital. A family member has been ill and we have sat up there for hours.
As far as I am concerned, the NHS is the best. The staff are so caring, day or night.
The UK government, to their shame, treat the NHS staff, as less then human.
There are two doctors who have an allotment near mine and as they have so little time, I try to help them when I can. I feel that is the least that I can do, as a sort of pay back..
Thoughts while working
I am disgusted at people who are moaning about another UK election. People died for the right to vote.
Lets get on with it.
Sunday, 9 April 2017
Salads
It is time to turn your mind to salads. There is so much more to salads then just lettuce leaves. You can add flavor and crunch with colorful extras and now is the right time to make a start.Get Sowing
I do not know if you have been to the city Granada where you will find the Alhambra. It dates back to time when the Moors controlled Spain and inside this palace is a mosque whose walls are so ornately carved that if you were to try absorb them in a single glance, you will inevitably fail. You have no choice but to study the details instead.
And so it is with God. You try to see God all at once and you will not succeed.
The only way to see God is to focus on details knowing that you cannot see God as a whole.You cannot grasp the vast complexity of those thousands of fragments of God.
Monday, 3 April 2017
How to grow potatoes in a bag:
To my mind, to day is a very sad day. Wednesday 29th of March; The day the UK starts to leave the EU.
How we can say we will be better off outside the biggest market in the world, is beyond me.
We must just wait and see.
I do not know if you have every tried to grow potatoes in bags or bins. It is a fun way to grow them.
I do it every year, the reason is that my plot is on the banks of the Thames and we some times get floods. So by growing potatoes in big pots I can put them on my bench which is four feet above the ground and well away from any flood water.
- I find that early varieties work best. It is best to chit your potatoes, you do this by standing the tubers upright in a tray somewhere war and light. After a couple of weeks you should have small shoots on them.
- I then third fill a potato planter bag or bin with compost. Put in 4-5 chitted potatoes and cover them with compost to a depth of three ore four inches. The place the pot in a warm bright spot.
- When the plants start to grow, cover the plants until the bag is full.
- This is the important bit; keep watering the bag/pot and harvest when the flowers have died back.
What I am doing in my garden:
Early Spring, to my mind is always so full of promise. Get busy planting, growing and caring for your crop.
It does not matter what other people are growing, only grow what you are going to eat.
I have Tomatoes, rhubarb, potatoes,beans,cabbage,salads,mint,basil,parsley, on the go at the moment. I am cutting my grass and weeding my beds
What I am thinking about while digging
And note that some who despised now will be greatly honored then; and some who are greatly honored now will be despised then Luke 30.13
Does this mean that the people on the edge of society might well be the center and the people in houses will be on the circumference?
Wednesday, 29 March 2017
How to care for your lawn:
There is story that goes around Oxford about some visiter from the USA who looked at the wonderful lawns in St Johns College here in Oxford and asked the grounds man how he got his lawns so fine.
The reply was: Well, cut it and roll for about 500 hundred years and they turn out looking like this.
Well, how do you get a great looking lawn?
There are four steps and they start right now.
Mow the lawn: Make sure that you set the blades high for the first few cuts, slowly lowing the blades gradually through March and April.
Scarify and Rake: Lawns can look tired this time of the year, so rejuvenate with a thorough raking, using a lawn rake. Doing so will help get rid of dead plant matter and moss. If you lawn has a lot of moss it is a good idea to treat it with some organic mosskiller and then rake out the moss when it has died.
Weed and Feed: This is a very important step and best done at this time of the year. Spread lawn feed by hand unless you have a big lawn in which case use a wheeled applicator.Spend some time removing dandelions.
Seed bare patches:You might have some worn ares on your lawn, well do not worry. Loosen the soil surface and sprinkling on grass seed and then spread some compost post on it.
What I am doing on my plot:
Still repairing my raised beds. After six years they need a bit of maintenance.
Looking after the seedlings.
Planting more potatoes.
Cutting my grass.
What I am thinking about when digging:
A wall-eyed pike is put in a aquarium. He is fed for days with little minnows. Then in the middle of the experiment, a glass partition is placed down the middle of the aquarium so that the pike is now confined to one side.
Then the researches drop the minnows, on the other side of the glass. Straight away the pike goes for the minnows, but he hits himself against the glass. He circles and hits again. He tries for a third time, but now he is hitting the glass a little less hard..
After a few more times, he just sort of nosing up against the glass. He is feeling that he is not going to get those minnows. Petty soon, he just swims around in circles and ignores the minnows on the other side of the glass.
At this point those doing the experiment take out the glass. The minnows come right up against the gills of the pike and he does not even try to eat them.
Th experiment ends when the pike starves to death. He is sure that he is not going to get those minnows, so there is no point in wasting this time or hurting his nose. again.
To my mind that is the human story, people spiritually starving in the midst of plenty. We would rather have wars and droughts then learn how to eat.
Sunday, 26 March 2017
This sign was seen on the London Underground this week; I think it sums things up nicely.
This sign was seen on the London Underground this week; I think it sums things up nicely.
The following was seen on the London Underground this week; I think it sums things up nicely.
Service Notice:
Date:22/03/17
TIME: 14 45
All Terrorists are politely reminded This is LONDON and what ever you do to us:
We will drink tea and jolly well carry on.
Friday, 24 March 2017
March is the time to dig at the allotment
March is the time to dig at the allotment.
A days work on your plot will pay dividends later. If you weed and prepare your site now, you will get much better results for the rest of the year.
Start by going over the soil little by litter, going down to about two spades depth and make sure you take out any weed roots that you come across. Dandelions and docks are the ones to watch out for.
Then rake the soil over to give it a fine tilth and you are all ready to go. Little weeds will come up after a few days and it is the easiest thing in the world to hoe them down.
I am always amazed how few people turn up in march to do do this. The allotment site that I am on in Oxford has 250 plots and over the last few weekends I have only seen about twenty people working on their plots.
As to what you grow...Grow what you are likely to eat.
What I am doing on my plot
I am putting supports in on plants that may need it later.
Dead heading my daffodils
Helping my neighbor repair their shed that got some gale damage
Hoeing round my spring cabbage.
Repotted my mints; which are not doing very well at the moment.
Digging out nettles which seem to double in size overnight.
What I am thinking about while working:
What is my core and how can I heal it...if indeed it needs healing. To what do I belong?
I am part of every problem.
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