poem

You won't find them in places where society goes,
Like flower shows.
Their affections
Run more to junk yards and other low-rent sections--
Not flowers to make perfume of or wear.
People see them in their lawns and swear.
Cows eat them and their milk tastes funny.
Bees make them into honey.
The farmer turns them under with his plow,
Or makes them into wine if he knows how.
They hang around street corners on pipestem legs,
And taste good in salad with vinegar and hard-boiled eggs.
In broken bricks and cinders they
Do well.  Also in clay.
Hills they prefer to valleys.
They like to grow
Where kids go,
In vacant lots and alleys.
Little girls use them for various things,
Such as money.  They put them on strings,
Or hold them under their chins to see if they like butter.
Golfers knock their heads off with a putter.
You can split them with your tongue to make long curls,
Which small comedians wear to look like girls.
They hug the earth where lawnmowers mow,
And so survive.
Elsewhere they stretch taller.
In areas where nothing else will grow
They thrive--
More like the sun than sunflowers,
Only smaller.
They can't be stopped although you hoe and spray them;
The best that you can hope is to delay them.
No skirmish ever proves to be the last;
No victory quite manages to stay won.
They seem to propagate about as fast
As a middle-aged gardener can run.
There isn't any more that you can say
About these tawny, undesired plants
(Teeth of the lion is what they're called in France)
Except that certain things are here to stay,
Things that don't pertain to public good,
Such as firecrackers, unplanned parenthood,
Snowballs, or a bedtime story--
Things you'd never dream
Of including in a modern social scheme.
Dandelions fall in this category.
- Will D. Stanton

Meadow Labyrinth

Mission Peninsula, Michigan
Memorial Day, 2008
Completely charming. Yes, I had an insight, or made a connection, so to speak, mine having to do with dandelions.
I'd like to thank the owners, the creators of this good place. They weren't home either of the times I stopped there.




The Labyrinth is mowed into the meadow. Obvously no herbicides are used on the weeds. It's a calm and private seeming spot, even though I think you could see the walker if you were in a neighboring house or on the road. The way starts over by the seat and the center is by that round canopied tree. You really don't see it until you walk it.






As I was walking out I was kicking through the dandelions to see their seeds dispersing, it being that time of year when the first bloomed dandelions have matured to white puffs.
Only the week before, back at home, my tiny granddaughter who was sleeping in the car with her waiting parents while I did my little exploration, only the week before this quiet little girl had revealed her fine sense of humor, which I think is the most miraculous thing about witnessing the wonder of a baby meeting the world.
Aubrey was in my arms in the garden while I puffed on a dandelion for her wonder and my memory. "Poofff!" She giggled and we "poofed" on, and laughed together to see the puffy parachuted seeds floating out in the soft early summer air..
As the sign suggested, "Laugh"...

Rainy day

It's damp, drizzly, and Monday morning, when I should be working at the demo Herb Garden at the Extension, so I thought this would be a good time to talk about that project.

We had a good initial meeting two weeks ago at the Extension office. I had received a list of trainee volunteers from the last Master Gardener class, and had passed around a volunteer sign up sheet at the April M.G. meeting, so I had a lot of potential volunteers. I sent e-mails to 10 and 9 showed up for the meeting. We are already doing better than last year!

Terry reserved a room for us so the cold weather wasn't an issue. For introductions we talked about why each of us wanted to work in this project - to learn about herbs was the common response, and what our assets were that we could bring to the project. All except my gardening friend Sharron are Master Gardeners and most are also involved with other gardening volunteer projects. For example Gloria is a former florist who is also working on a raised bed herb garden for seniors in her town. Mike has a small farm, selling compost, mums and pumpkins in the fall, just put up a greenhouse and planted herbs in hope of getting into
business wants to learn about the plants he's growing.

Kathy offered right away to spruce up and paint the Herb Garden sign. Margaret offered to bring a Mideastern chicken and rice herbal dish made with garam masala that she makes for our lunch one week. Mike offered to bring tubs of his compost and he has a line on some old drainage tiles that we could use in the Tea bed for restraining the mints. Sharron has graphic art talent and will finally make me a good map of the plot.
Doesn't this sound like a great group?

As a group we decided to meet on Monday mornings to work in the garden with an eye to having it in good shape for the Genesee County Master Gardener Garden Tour at the end of June.

We toured the garden, and I noted that some of our Master Gardeners hadn't even been back there yet. Terry printed up copies to distribute of a nice Extension bulletin that I'd found on the Internet, from the University of Kentucky, on growing culinary herbs, which is a good place for new herbies to begin learning about herbs.

Back indoors I had a snack ready to share, of course, tiny heart-shaped lavender short scones (biscuits, really), that I made that morning, with a delicious Queen Anne's Lace jelly that I had purchased from Donna Frawley who spoke at the Herb Symposium two days before.

We ended the meeting with a project. I brought bottles and bags of dried herbs from my garden and also from last year's Extension herb garden. We discussed making herbal tea (tisane) from dried herbs as we passed around sample herbs. I discussed my favorite herbal tea book for beginners The Herbal Tea Garden by Marietta Marshall Marcin (Garden Way, 1993).
We made our own personal herbal tea blends and each of us made two teabags to take home, using paper tea bags that you fill yourself and seal with an iron. (I got them from Nichol's Garden Nursery which you can find online.)

I dug up some more names, and sent some more e-mails out, and got no responses. (Howd'ya like that?) Last Monday we nine met in the garden and set to work. Luckily the fall cleanup went well, so the two to three hours were mainly spent cleaning up the debris of winter.
I brought dandelion tea to sample, and talked about dehydrating the leaves of the young dandelion for a spring tonic tea and the roots which I grind for a mineral rich winter tea. I brought along a package of a commercial health food store tea called Dandy Blend to compare with my bottle of home ground dandelion root. They look and taste a lot different!
Dandy Blend had a cute picture of a dandelion on the label and it is very tasty and good for you. But it is pricey, on par with instant coffee I'd guess. The label of Dandy Blend calls it Instant Dandelion Beverage, but lists roasted barley, rye, chicory root, dandelion root and beetroot. It tastes like Postum which is chicory, I think.
Dandelion root, dehydrated and ground, has a bland flavor. I rather like the Dandy Blend better but like I said it is spendy, so my idea is to mix it half and half with my ground dandelion root.

I think I'll try to do a herb oriented demonstration like this every time we meet, and the volunteers who want to know more about herbs can learn that herbs are just plants that have a use.
Growing herbs is no different from growing flowers and vegetables.
And there is no secret to using them - but there is a secret it seems in today's busy, packaged food oriented society to using herbs, and that is to learn something you want to try and then to actually DO it.
Like the Nike ad suggests.
Only... the weather has to cooperate!

Now for some photos. Here are Calendula flowers drying in my dehydrator. The flavor is so minimal with calendula petals, and retaining the color and shape are important. The dehydrator does a good job in this instance.


A closeup of a herbal tea (tisane) blend: the flowers are of pineapple sage, Salvia elegans.


I 'garbled' the dried leaves from the stems over a clean bedsheet. You can grow a large quantity of herbal tea plants in a very small amount of space and with
minimal expense. You can be confident of how they were grown and how they were harvested and processed. You can have fun making your own custom blends.
So why buy commercial?


Added Note: While I was looking through my photos for something else, I ran across this one of my dandelion project. So I'm adding it later here in this post where it belongs, with the dandelion tea tale. Which may be stepping on Blogging Ethics but I'm doing it anyway.

What you see is my bag of dried leaves, a tray of dried roots and crowns, and my dedicated to herbs coffee grinder with ground root.

salad days

Springtime Herb and Flower Salad (Scottish, Medieval)
Yield: 6 Servings

(British Measurements)
2 bn Watercress
1 pk Mustard greens & cress
2 oz Fresh parsley sprigs
1 Leek; finely sliced
6 Spring onions; chopped
1 oz Sorrel leaves; chopped
1 oz Dandelion leaves; chopped
1 Fennel bulb; sliced into matchsticks
1 oz Daisy leaves; chopped
Red sage leaves
Mint leaves
1 Fresh rosemary sprig; chopped
1 cl Garlic
1 tb Wine vinegar

Salt & pepper to taste

6 tb Olive oil

Violets, primrose, daisies, blue
borage flowers, dandelions & alexander
buds to decorate

Wash and dry all the salad greens and prepare it.

Mix together in a large bowl, which has been rubbed
well with a garlic clove, reserving the flowers.

Place the wine vinegar, seasonings and olive oil
into a screw-topped jar and shake well to blend.

Pour over the salad just before serving and mix
again carefully.

Decorate with the flowers as you wish and serve
immediately.

Makes about 6 servings.

Historical note:
This is the earliest salad recipe in English.
Mixed herb and flower salads proved so popular
that they continued in fashion through to the
17th century. The salad would change according
to the season and what grew in each cook's herb
garden, so adapt and experiment with the basic
recipe as you wish, as long as the result is
colourful.

** A Book of Historical Recipes **
by Sara Paston-Williams
The National Trust of Scotland, 1995
ISBN = 0-7078-0240-7

ORIGINAL RECIPE:
Salat (dated from 1390 AD)

"Take persel (parsley), sawge, grene garlec,
chibolles (spring onions), oynouns, leek,
borage, myntes, porrettes (a type of leek),
fennel, and town cressis, rew, rosemaye,
purslayne; lave and wasche hem clene.

Pike hem.

Pluk hem small with thyme hande, and mingle
hem wel with rawe oile; lay on vynegar and
salt, and serve it forth."