ORIGIN: Eastern Europe
FAMILY: Brassicaceae syn. Cruciferae
AVAILABLE FOR PURCHASE: July – September
A perennial to 1.5m high on a tapering, fleshy taproot to 60 cm long and 5 cm thick, it has large basal leaves, 30-100 cm long, with toothed margins. The white flowers appear mid-summer to mid-autumn. It tolerates damp soils and grows vigorously. It does best in temperate climates, to the point of becoming an ‘edible weed’ in some gardens. In warmer, more humid areas it can still be productive but is prone to attack by caterpillars in autumn. In tropical zones it is unlikely to do well, Horseradish tree is a good alternative. It should be planted in a permanent position and not be disturbed as new plants will arise from any broken roots and it would quickly become invasive if cultivated.
Food: the fresh roots are used for flavouring meats, vegetables and pickles. They are also processed into sauce and vinegar. Young leaves have a pleasant flavour and can be added to salads or cooked as a potherb. Sprouted seeds are eaten in salads. Roots can be brought indoors in winter and forced into producing white, tender, sweet leaves. In Germany, sliced roots are cooked like parsnips.
Nutrient cycler: this deep rooted plant can be used in orchards to open up compacted soils and return nutrients to the surface of the soil.
Recommended planting time: propagate by root or crown division in spring or autumn. Take root cuttings 60mm long or shorter, if plant material is limited. Lay the cuttings horizontally in a prepared garden site or a styrofoam box filled with potting mix. The cuttings should be buried 3 cm deep. Keep moist until the first leaves appear.
Sowing rate: Space 50cm apart
4 tablespoons grated horseradish
1 teaspoon lemon juice
1 teaspoon sugar
300 ml fresh cream
Mix the grated horseradish with the lemon juice, cover and leave to stand for 10 minutes. Then stir in the sugar and leave to stand again. Finally mix in the cream.
Wow! This is the CRAZIEST gardening trick I have ever seen!
I’ll be the first to admit that I LOVE gardening, in fact I live of it, but I never expected this :D.
It may sounds strange but it actually makes a lot of sense!
Don’t forget to share this surprising trick with your friends.
CHEERS and HAPPY GARDENING.
I have made some crystalised Viola and Borage flowers. It’s very easy. Put some egg white on the flowers with a thin brush, and dip it in the sugar. Then dry them. That’s it.
They look very pretty eh ???…. Good on cakes or served to nibble on with tea.
How’s that for an Aussie Outback Redneck imagination ?? 😀
This awesome plant has been in cultivation for more than 5000+years, by Egyptians as a medicinal herb. Ancient Greeks and Romans also used chicory along with just about every other culture that lived along side it, both as a vegetable, and in salads and drinks. Apparently there are numerous references to it in the writings of Horace, Virgil, Ovid, and Pliny. Galenus gave it the name ‘Friend of the Liver’, because of its natural stimulating effect on the liver. Mass cropping in Europe began in earnest in the early 17th century and continues to this day. The plant is normally grown for both its bitter leaf and root, but I reckon its great as an ornamental too. Big towers of pale blue flowers. The leaf is great in a “Caesar salad”, lightly wilted before serving and packs a real nutritional punch with huge levels of antioxidants and inulin. I nibble a bit of leaf whenever I go past our patch. The other thing I love is the “COFFEE”, (or technically a roasted tea I guess?). We just grow the plant and harvest the leaf as needed, then when it’s a decent size, we dig it up, finely slice the root, then roast it in the oven for an hour or so till it turns a nice caramel colour. (you can just chuck it in when you have finished a roast or baking and the oven is still hot, kill the heat and walk away. Pull it out the next day and it should be pretty much perfect) Then just use it like normal coffee, but only use about a third of what you normally would as its nice and strong. Really strong bitter flavour that’s great on its own. So good that I always have a couple jars stashed in the cupboard! Traditional medicine practitioners often prescribe dried chicory root to treat jaundice and as prevention against liver damage, especially in heavy alcohol drinkers. Very rich in Beta-carotene that is shown in some studies to fight and prevent colon cancer. It is also used to treat gallstones and liver stones by increasing the secretion of bile from the liver and gallbladder promoting urination and excretion of harmful substances. Chicory is also used as natural sedative for nervous system. Leave themselves are naturally antibacterial and antifungal and are used to treat cuts and wounds, and as a natural anti-inflammatory when applied externally for arthritis, and rheumatism. Apparently “Chicory leaves are also recommended to be included in weight-loss diets especially to those who are high risk for diabetes mellitus. Other health benefits from chicory rich diet include lower LDL cholesterol level and improved bowel movement.” Well there you have it folks.
Talk about a versatile plant???
July 12, 2014
1. Cooked tomatoes are better for you than raw ones: the heat causes more of the antioxidant properties to be released.
2. Don’t store tomatoes in the fridge!The cold damages their delicate cell membranes. Instead leave at room temperature and to keep them from rotting to quickly – put them stem down.
3. The leaves of tomato plant can actually add a vibrant “fresh tomatoaroma” to pasta sauces.e Use like fresh basil.
4. Eating cooked tomatoes may act as a kind of internal sunscreen. They help block UV rays, but don’t toss the sunscreen, tomatoes are only a supplement not a replacement.
5. When tomatoes arrived in Italy in the mid-1500’s they were originally grown not to eat but for a garden decoration.
(Glad that idea didn’t last, aren’t you?)
Here’s an idea to stretch your grocery money and grow your own, organically. Re-growing veggies doesn’t cost a dime. It’s easy to cut off the bottom, re-root and grow your own lettuce, celery, green onions, bok choy, garlic, ginger, basil, potatoes & carrots. If you can think of another veggie to grow this way, please share. Let us know if you’ve tried this and how well it worked!
Cheers from an Old Fart
- The root ball of a plant acts as the “gut” or intestinal tract of the plant, housing essential microbes, just like your gut does, provided the soil system is healthy
- The cooperation between soil microorganisms and the plants’ roots is responsible for allowing the plant to absorb nutrients from the soil. Without proper soil biome, the food will lack nutrients that are important for your health
- Soil health connects to everything up the food chain, from plant and insect health, all the way up to animal and human health
- Health, therefore, truly begins in the soils in which our food is grown
- Scientists have discovered that gene swapping takes place between your gut microbiome and the soil biome, as well as with microorganisms from other places in your daily surroundings
- One of the reasons for concern about genetically engineered crops is a main characteristic of such…
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