Book Review: The Secrets of Wildflowers

“The Secrets of Wildflowers: A delightful Feast of Little-Known Facts, Folklore, and History”

by Jack Sanders

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This was a Christmas gift and I’ve been losing myself in it on and off through the spring. The word “Feast” in the title is very appropriate – and “delightful” it is too!

Although the focus is on North American flowers, many are also prevalent in Germany and Europe, some even native. In the introduction the author states that his book covers both “natives and immigrants, friends or foes, because both kinds are here and both are interesting”. I like this attitude, as I find so many non-native plants growing wild, and think they are just as valuable as the native ones.

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Divided into Spring, Summer, Late Summer and Fall, it is easy to find what is flowering now. Each flower has its own chapter, which gives some botanical information and tells you a little about the plant’s history, the common names given, uses (medicinal, culinary etc) and myths or traditions surrounding it. The chapters are broken up nicely into little chunks – very readable. The botanical details are also fed to the reader in a clear way, without getting too complicated and without being patronizing. I am learning so much and in such an enjoyable tone.

I was immediately impressed because it is the first source I have found that upholds my belief that Hepatica nobilis sometimes gives off a wonderful scent… I was beginning to think it was my imagination, but Sanders quotes the naturalist John Burroughs: “Group after group may be inspected, ranging through all shades of purple and blue, with some perfectly white, and no odor to be detected, when presently you will happen upon a little brood of them that have a most delicate and delicious fragrance.”

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Occasionally a poem or quotes are included, even a recipe or two, and the little lesser known details and legends are so fascinating! Did you know, for example, that gypsies used to smoke Coltsfoot leaves (Tussilago) for pleasure? Or that spring violet leaves are extremely high in vitamin C? Or that a German scientist counted 93 species of insect that visited the dandelion flower?…

I shall be reading each chapter as the flower appears here, learning new and interesting facts and enjoying the feast daily. This book gets top marks for writing style AND content. I thoroughly recommend it to anyone who loves wild flowers!

Herby Stuffed Mushrooms

My chives were the first herb to appear in the garden, mid-April, and now I also have a little parsley, some sage and thyme.

Time to make something herby!

Herby Stuffed Mushrooms

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Clean/peel 400g (14 oz) large mushrooms and remove the stems – chop these and put them on one side. Whizz 70g (2 1/2 oz) wholemeal bread (about 1 slice) with a generous handful of fresh herbs in a blender/food mixer and mash in 75g (2 1/2 oz) cream cheese, some salt and black pepper and 1 egg. Mix in the reserved mushroom stems and press the filling into the mushrooms. Drizzle 1 tbsp olive oil over the top and bake for 30 minutes at 180°C. Just before they are done, sprinkle a little grated parmesan over the top.

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These can be made as herby or spicy as you wish. Nice as a starter or side dish.

Do you have fresh herbs in your garden?

Tuesday at Two (April 23rd)

What a beautiful day!

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It’s a breezy day – a cool wind but when the sun comes out really warm. And spring is rushing along now.

After congratulating my dear neighbour, Mr Barth, on his 101st birthday this morning, I gathered some wild Bear’s Garlic from beneath his Magnolia Tree, which is just starting to flower.

My Ornamental Fuji Cherry (Prunus Incisa Kojo-no-Mai) is also flowering now, just to the left of my Tuesday view…

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I saw this cherry in my Mum’s garden last year at Easter and fell in love with it – when I returned home my local garden centre had them on sale! (The bees love it too!)

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Later I’ll be planting some English Mint, Pineapple Sage and Parsley, and sowing my carrots, chard and kale.

Bear’s Garlic Pesto for dinner tonight!

:D

What are you sowing/planting in the next week or so?

Creamy Carrot Soup and Tofu Croutons

If you’ve been yearning for spring foods and fresh flavours, but the weather’s still wintery (like here!), how about a light but warm and spicy soup? Sprinkle a little nutmeg on top, and then add some crispy tofu croutons to make this recipe even tastier!

Creamy Carrot Soup

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Chop up 1 onion and sauté in a little olive oil. Add 3 cloves of crushed garlic, 3 carrots and 1 parsnip, also chopped. Season with salt and black pepper, 1/2 tsp ground coriander and 1/2 tsp ground ginger. Turn the heat down and put a lid on your pan. Leave to sweat for 10 minutes. Now add 250ml (1 cup) water, 75ml (1/3 cup) sweet sherry and 160ml (2/3 cup) coconut milk. Simmer gently for about 20 minutes, or until the vegetables are soft. Puree with a hand blender and serve sprinkled with a little freshly ground nutmeg and some tofu croutons.

Tofu Croutons

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Chop up half a block of firm tofu (about 100g/4oz) into very small squares – the size is entirely up to you and makes no difference at all. In a small dish mix 2 tsps cornflour with plenty of salt and black pepper, 1 tsp garlic granules, and 1-2 tsps of any herbs or spices you fancy. Coriander and ginger go well with this soup, dried Italian herbs go well with other soups… whatever! Coat the tofu with the cornflour/spice mixture. Heat a little olive oil in a pan and fry the croutons until they are nice and brown and start crisping up.

Serve warm with the soup. Great for snacking too! :D

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Celery Salad

During these past few winter months I have posted quite a few sweet recipes, so it’s time for something fresh, savoury and healthy! I love winter celery, and am more than happy to simply bite into crisp pale stalks with no adornment. However, with just a few simple ingredients, this salad makes a nice change.

Celery Salad

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For each person, thinly slice 1 large or 2 medium sticks of celery. Add 2 tbsps plain yoghurt, 1 tbsp chopped chives, 4 or 5 chopped walnuts, a little lemon juice and some salt and pepper to taste. Mix and enjoy with some crusty bread.

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Yum! ;-)