It’s wildling season! Time to fill your herbal tea cabinet! The wildlings are growing happily in my yard right now so I’m spending as much time as I can soaking up summer and gathering the teas that I use to help me stay happy and healthy when the Winter Hag romps outside, knocking on my windows looking for a… Continue Reading…
In general, I prefer not to directly address issues but I feel so strongly about this recent panic caused by a shortage of baby formula that I feel that I must do so. It’s unthinkable to me that one company’s failure should cause so much distress. How did we allow ourselves to become so dependent on a fragile supply chain that… Continue Reading…
The Greek myth of Niobe and her pride is possibly one of the best known tales of the willow tree. It’s also one of the saddest. My first encounter with Greek mythology came through a book called D’Aulaire’s Book of Greek Myths when I was about six. I loved that book then and I still love it now. The lessons that… Continue Reading…
Hello! I know it’s been quite a while since I posted here. A big thing happened in my life- a little boy. As much as I was enjoying writing the blog, my son captured all of my heart and all of my time. Now that he’s hit toddler age, I can get back to the other love of my life- the garden and the good things that come out of it.
One of the things that kept coming up during my research this week was the (apparently) erroneous belief that everyone in the Middle Ages drank beer and never touched water as the water supply was contaminated. It made me start thinking about the demand for water in Medieval days. How did they get it? What did they use it for? I… Continue Reading…
It doesn’t matter whether it’s medieval society or modern, is there anything that symbolizes “social” more than beer? People have been brewing beer since 7000 BCE in the East and 3500 BCE in the West.Hops have been being added to beer since at least the 9th century. The practice began in Germany and spread west from there. If you’d like to… Continue Reading…
For a plant that’s been around for a long time, there are remarkably few older references to it. I have searched all of my usual herbals and haven’t found mention of this herb under any name for it that I am familiar with in many of them. As with yesterday’s post, I believe that I haven’t yet found the name it… Continue Reading…
There are a fair number of uses for hops in the kitchen. I must state that I have spent the better part of a day trying to find older recipes (medieval and before) and have been utterly unable to do so. I am quite certain that it’s because I don’t know what the plant was called at those times. I know… Continue Reading…
In his book Five Hundred Points Of Husbandrie, Thomas Tusser gives these instructions.March drie or wet,hop ground go set.Yoong rootes well drestproove ever * best.Grant hop great hillto growe at will.From hop long gutaway go cut. According to the old calendar, now is the time to see to your hops. Hops are a beautiful plant. They are vigorous growers sometimes gaining… Continue Reading…
![By Visitor7 (Own work) [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons](https://www.echoesofthegarden.net/wp-content/uploads/2017/04/Hops-1-web-300x200.jpg)
No, I haven’t forgotten either chives or garlic. Both of those plants deserve their own weeks’ worth of attention, which I will give them another time. Meanwhile, if you have stories of growing or foraging onions, please share them in the comments below and remember to like and share this blog. Thanks for stopping by!
The medieval rectangular bed layout is attractive and easy to design. It’s fairly flexible and can be adapted to many growing situations. Medieval gardens were generally surrounded by a fence and the beds inside were made square or rectangular with wide paths between them.
As ubiquitous as onions are in the kitchen, there seem to be few tales of it around the fire. The simple fact that it is so common has made it humble. A far cry from ancient Egyptian days when it was revered as a worthy offering to the gods. It may actually be that the humble onion is not unimportant but… Continue Reading…
Alexis Soyer, in his Pantropheon, states: Whoever wishes to preserve his health must eat every morning, before breakfast. young onions, with honey.1″ Such a treat is assuredly not very tempting : besides, this rather strong vegetable leaves after it a most unpleasant perfume, which long reminds us of its presence ; wherefore this recipe has not met with favour, and, indeed, it is much to be… Continue Reading…
Onion recipes abound. They are used in every type of recipe imaginable and in combination with every foodstuff imaginable. From Apicius:FRIED [1] PUMPKIN, SEASONED WITH PEPPER, LOVAGE, CUMIN, ORIGANY, ONION, WINE BROTH AND OIL: STEW THE PUMPKIN [in this] IN A BAKING DISH, TIE THE LIQUID WITH ROUX [mash] AND SERVE IN THE DISH.COOK THE LETTUCE LEAVES WITH ONION IN SODA WATER,… Continue Reading…
The culinary onion – Allium cepa – has been in cultivation for at least 7000 years. We have no record of what its wild form was like. There are a few closely related onion species found in the wild today but they are not the onion we find either in the grocery store or the history books.It was a staple crop… Continue Reading…
