My love of gathering wild food started when I was a child. I was born and grew up in London, but spent my childhood summers in the cabin my granddad built in the middle of the woods in Poland. The cabin was a world away from London life. Think washing in the stream, cooking on a wood fired stove, mushroom hunting, stargazing, and having to walk down a woodland path to get to the compost loo. Even when not in Poland, my parents have always loved a life outdoors, and would take my sister and I on all sorts of weekend adventures, many of which did involve mushroom foraging. I learnt about mushrooms mainly with my mum, who in turn learnt from her dad. There’s a big culture for mushroom hunting in Poland. I’m no expert, and really only know a handful of varieties, but the happiness I feel when I come across these mushrooms is immeasurable. Is it nostalgia? Is it something primordial? Or is it both of those mixed with the joy of being in the woods? Who knows. I only know that it gives me the kind of joy that seems excessive and bizarre to someone who doesn’t understand it. It’s also something that inspires my work. I’m an artist, illustrator and author, and my most recent children’s picture book ‘Wylder’ celebrates a more sensitive and mindful way of connecting with nature, including a good few nods to my love of wild food gathering. There are many different thoughts that can lead me to go out looking for wild food. Mainly though, they fall into two camps: “I could do with some leafy greens,” or “I could do with some mindfulness/therapy.” Over five years ago I moved to Cornwall, and although I’ve loved mushrooming since I was a child, it’s only in the last couple of years that I really started paying more attention to plants. A couple of years ago, it had been a while since I’d been mushrooming, and a beautiful solo adventure to a new spot reignited my love for it. It must have been then that I decided I didn’t want to rely on just one part of the year to get this feeling. I wanted to learn more about what you could gather all year round, which lead me to think more about plants. Without knowing it you probably already know a good few wild edibles: brambles, nettles, dandelions… That’s how it started for me. Then one time, along with my sister and mum, I went on an organised foraging walk here on the coast. Gaining knowledge about some new plants sparked my interest further and had a snowball effect. Then learning more and more new plants randomly here and there whilst walking with or chatting with friends and family… It just changed the way I looked at things. I observed more during my walks, and I wanted to know what was what. It does surprise me just how much I’ve learnt through curiosity and interest. Gathering wild food and gaining knowledge on it is a satisfying and rewarding thing. I think the more you know, the more you want to know and the easier it becomes to absorb new knowledge. Going out to gather wild edibles is a different way of looking at and engaging with your environment. By default you connect and interact with the land, you have to pay attention to your surroundings and engage your senses. I have no doubt that this form of focused awareness and presence has a great benefit for mind health. For me it definitely feels like mindfulness and a form of therapy. And how great it is to then on top of that have access to free food that’s full of nutrients, not only because it’s freshly picked, but also because it’s from more nutrient-rich wild and uncultivated soil. In a supermarket you only have access to a handful of different leafy green varieties, but when you go for a walk you could be surrounded by dozens of edible plants without knowing it (and of course deadly poisonous ones too!). We’ve experienced a great loss in our connection to nature and food. The knowledge of wild edibles, something that is somewhere deep in all our blood, these days isn’t so readily available or accessible to everyone, and can all too easily start to seem like a fancy interest for the lucky people who have time on their hands. It’s important to note though, that going out and picking plants to eat isn’t in itself a sustainable act, and on the contrary, when done in a non-mindful way, can actually be very damaging to nature and ecosystems. Something to remember is to never take more than what you will eat, and always leave plenty for wildlife… after all they don’t have grocery shops, and they completely rely on wild food. So go gently, and be mindful. Modern agriculture has a devastating impact on the planet and on the welfare of animals and humans, but with how densely populated the world currently is, plus how little wild spaces are left in comparison, if we all went to forage our own food right now this could have pretty interesting implications on the natural world too. Of course, it doesn’t look like we’re all suddenly going to do that, but it’s just good to stay mindful of how you interact with the natural world, whether it’s the environmental/ethical impact of the food you buy in a shop, or how you pick the mushrooms in the forest. Here are a few common edible plants you may find it nice to get to know, and some of which you likely already know. These notes are not meant to be a guide in identification, just a little personal introduction to them that might inspire you to investigate further. Nettle I’m sure everybody knows this one! Pick the top couple/few layers of leaves of this super food, and either make a nettle tea, nettle soup, add it to curry or pasta sauces, make it into a pesto, or just steam it and use it like any other cooked leafy green. You can use gloves if, unlike me, you don’t like the sting! Dandelion Such a versatile plant. I’m known to not bother de-weeding this nutritious medicinal plant from my veg beds, as I think of it more as a salad crop than a weed! You can eat the leaves, flowers, stems and cook the root. The leaves have a bitter taste, which I personally really like. I love the younger leaves added to salad (as it’s quick, easy and means you keep more nutrients intact by not cooking) and I’ve made soups and pestos out of the leaves too. The flowers are also great in salads, and I’ve made dandelion syrup from them before for a cake recipe, which is a nice thing to do when you have more time. But I’m definitely all about the faff-free plants that you can either eat raw or quickly cook, and dandelion is one of those for sure. Clover I think most of us know what a clover looks like with its three leaves, and how common it is. Both the leaves and flowers are edible, but up till now I’ve mainly only picked the flowers to add to salads. I really love adding flowers to salads, mainly for the colours and how it looks :) Common sorrel Sorrel is one of those I had heard about for so long and wanted to find, but somehow only came across my first one way later… and now I see it everywhere! It really is a common plant. It grows in a rosette, and the main identifying feature is the pointed tails at the base of the arrow shaped leaf. It has a lovely sour citrusy taste, and I most like it added fresh to salads. Pennywort I love this succulent plant. It grows from stone walls and rock crevices and has a distinct appearance, so it’s an easy one to identify. It has a lovely fresh crisp taste and texture, and is great added to salads, curries, cooked dishes, or as a raw garnish to cooked dishes, to add freshness and texture. Be gentle when picking this one as the roots of the plant come up with the plant very easily if you’re not careful. Ribwort plantain Another very common and highly nutritious plant that seems to grow almost everywhere. You can add the leaves to salads, and also add it cooked to dishes you would use other leafy greens in. I’d say I eat this one mainly because it’s so common and nutritious, not because it’s particularly tasty. I haven’t tried them myself, but apparently the flower buds have a mushroomy taste. Honeysuckle I’d known and loved honeysuckle and its beautiful scent for so long before I realised the flowers were edible! I add them to salads, and decorate cakes with them :) Sea beet (coastal) This rich green plant with its shiny succulent leaves can be found around the coast. It’s a great one to know about because it’s both very common and also delicious. Similar to spinach but tastier, and like spinach can be eaten raw or cooked. Click hereThe Secret Wild Garden Contribution by Maia Walczak words and pictures
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Early autumn is an ideal month to divide the herbaceous perennials of the garden. These are the flowering plants which die back each winter, the roots remaining dormant beneath the soil until the arrival of the following spring, this bringing warmer temperatures which triggers new growth to commence once again. There are a variety available, producing a beautiful array of colours for the entire summer season. Popular herbaceous perennials are: - Geranium - Phlox - Salvia - Delphinium - Aster - Hostas The question is why to divide? Herbaceous perennials can outgrow their space and look rather messy, particularly in the centres and after division, older plants will have an opportunity to rejuvenate. The garden beds overall may have become overcrowded with plants encroaching on others adjacent to them and without dividing, the following summer the crowding will augment. It is a productive method to increase the number of plants within the garden and to fill any empty spaces that may exist, this being division is quicker in comparison to growing from seed. It can also save money, if the garden has recently been landscaped then it is an excellent way of adding plants and colour to a newly formed bed. When dividing, it is advisable to cut down the summer growth of the taller plants near to the base, then with a garden fork gently lift the plant working outwards from the centre as the most vigorous growth is found on the outer areas of the clump. Alternatively, the traditional method of digging deeper around the perimeter of the plant with the intention of lifting the entire perennial. A spade can be used on the tougher plants such as Hostas and slicing the clump in two after being lifted. The smaller plants such as Geraniums, clumps from the outer edges can be lifted using a garden spade, then once lifted, they can be divided again into smaller clumps with the use of a sharp knife. Perennials with tubers or rhizomes may naturally fall apart when dug, otherwise the tubers are often visible above ground, indicating where to divide. The divisions should be planted as soon as possible and well watered, part of the clump could be replanted in the same position or a different area of the garden. It is beneficial to clean the soil from the roots, the advantage being the health of the roots can be seen as one does not wish to replant damaged or diseased roots or tubers. When ever a plant is lifted it is subjected to shock, however, during the dormant time of autumn the shock is less profound. The plants growth cycle after division will be slow as it recovers from this disturbance. The age old saying being; ‘After you divide a perennial, the first year it sleeps, the second it creeps, and the third year it leaps’. Contribution courtesy of Oliver David Cook on behalf of Green Landscapes Cornwall Ltd Having made the obligatory bookends back in the mid 70’s, my path to wood-working was set.
Wood is one of those materials that you do not need a huge number of tools to be able to create and craft something from, a simple pocketknife is where most people can start. whittling....... a pointy stick, a bow some arrows, a spoon, a candlestick for granny.... and here the seed is planted for life; great oaks from little acorns grow. I am not saying we will all become great furniture makers or timber building experts, but you can make a living out of it. Over the course of my varied career I have often relied on my wood working skills in between jobs! To physically build something with your own hands I believe is possibly one of the most satisfying things that you can do. Start small and work your way up. Hard or soft, interior or exterior that is the question. Wood has been used over the centuries utilising its natural strength, durability, lightweight, and adaptability to build virtually anything! Different woods have different properties. I will confine my thoughts to the UK rather than the global list of timber. At the hard and durable end of the scale is the mighty Oak, usable both in its natural or ‘Green’ state for traditional timer framed houses or dried for furniture indoors or outdoors. Then there are the likes of Cedar and Larch both known for their natural durability especially outside, as in roof shingle/tiles and building cladding respectively. Then we move towards the softer woods, mainly used in modern house constriction, these can be slower grown such as the Scots Pine, or faster growing and softer Douglas Fir. All woods have their own unique properties such as Willow for cricket bats or Yew for longbows; they can be used in their natural form such as Hazel hurdles or kiln dried for fine quality furniture. "To physically build something with your own hands I believe is possibly one of the most satisfying things that you can do. Start small and work your way up." Whatever you decide to make there is always a tool for it, if correctly sharpened and used it can make your life much easier; but it is amazing what you can do with just a hand saw, a hammer and some nails! One of the most important things to remember is that wood working tools are sharp so that they can cut or slice through the tough fibres of the timber, what you do not want is the same cutting edge doing damage to flesh and bone. I have never met a woodworker who has not had too close an encounter with one of his tools and displays the scars with pride; but I do not recommend it! Now for the juicier bit… how and what to do with that wasted area in the garden that is on too steep a slope to be of any use, except as an Eddie the Eagle practice ski slope. Perhaps you need to extend your internal entertaining house space by taking the inside out! Building a Deck area either alongside your house or to create a special area within the garden does not have to be too daunting a task. In a nutshell, or perhaps I should say an Acorn? There are a few factors to take into consideration. For the sake of this blog I will assume that you have decided on a decking area rather than a stone patio. I will also take a more practical look at the process. Things to consider. What material you want to use, there are several choices; dependent on budget, aesthetics, maintenance, and environmental impact… the choice is yours? Woods like Larch or Cedar that are more water resistant than say pressure treated sort woods. Hardwoods such as Teak or Oak are at the pricier end of the range but require less maintenance. Wood-polymer composite decking, made from recycled plastic and wood fibres, has come a long way in the last few years and in my opinion is a much better alternative to plastic (hollow) decking and has some qualities that start to compete with the softer wood options; both on longevity and upkeep. For a more contemporary feel there is Aluminium, generally made from recycled products. I have recently come across and worked with charred timber planks for decking. A technique originally used by the Japanese in the 18 th century referred to as “Shou Sugi Ban”. The surface of the timber is burnt to enhance its durability and aesthetics. Whether it is a slopey side of a hill or an uneven bit of useless ground beside your home, setting your datum or starting point is essential. I like to call it “The Motherboard”, all boards are created equal, but some are more equal than others! If you get this one right everything generally goes to plan, if not chaos will reign! This could simply be your desired finishing height or the height of an existing step or patio. "I have recently come across and worked with charred timber planks for decking. A technique originally used by the Japanese in the 18 th century referred to as “Shou Sugi Ban”. The surface of the timber is burnt to enhance its durability and aesthetics." You need to keep the decking planks up and away from potentially wet ground, therefore a solid and stable sub-structure is needed. You can either use concrete slabs or blocks or 100mm x 100mm posts concreted into the ground, this is my preferred option as it ensures that what you build stays there! I would then normally recommend 50mm x 150mm pressure treated softwood or 6” x 2” for those of my age bracket (we don't discriminate); smaller timbers can be used if space and height is an issue but you will need to reduce your span distances accordingly. Then to nogging or not to nogging is the question? A nogging or a dwang if you are in Scotland or NZ, is a bracing piece of wood fitted between floor joists to prevent them from twisting under pressure; only really needed with larger structures and greater spans. I find the combination of upright posts and the decking boards themselves do for solid structure, another reason why I like to use posts. Then its just a case of laying out and fixing your boards; two screws in each board on every joist, with a 5mm gap between boards; a good little impact-driver savers a lot of time and your drill. Until next time. Capt. Stardust 20/7/2020 |
Welcome!Here at Penwarne Landscaping we are all passionate about gardens, and believe that outdoor spaces are just as important as indoor ones! In this blog, we regularly share our expertise along with tips and tricks that you can use to make the most of your garden and home. Archives
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